Cheese-Filled Vareniki or Pierogi

Name: Cheese-Filled Vareniki or Pierogi
Yield: makes about 50, enough for 10
Ingredients: 2 cups small-curd cottage cheese, well drained in a strainer, or 2 cups farmer or pot cheese; Pinch of salt; 2 tablespoons sugar, or to taste; 1 egg; 1/2 cup sour cream, plus more for serving; 1 recipe Wrappers for Vareniki, Pelmeni, or Pierogi (page 58); 2 egg whites, lightly beaten; 4 tablespoons (1/2 stick) butter, more or less

December 14, 2011

These are usually quite sweet but served as a main course nevertheless, because they’re incredibly filling. Most frequently boiled and served with melted butter, like the meat-filled dumplings in the preceding recipe, but I grew up eating them fried in butter, and they are superior that way. (Ideally, they’re served with sour cream as well.) These, served with some of the other vareniki or pierogi on these pages, are just great.

Recipe notes

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