Wareneki

Our cousin Sheila and I were exchanging wareneki recipes some time ago and I finally got around to trying hers. They were very tasty! Here's Sheila's recipe, and if you have our MGCC cookbook you will find my recipe on page 90. 

Ingredients for dough:

• 6 cups flour
• 1/2 cup vegetable oil
• 1 tsp salt
• 2 1/2 cups warm water

Ingredients for filling:

• 2 cups dry curd cottage cheese
• 1 egg yolk
• 1 tsp salt
• 1/4 tsp pepper

Method:

1. Stir together filling ingredients.

Method for dough:

1. Stir together flour, oil and salt.
2. Add warm water and stir well to combine until dough comes together into a soft smooth ball.
3. Put in fridge at least 1/2 hour.
4. When ready to make wareneki, divide dough into thirds and roll out thinly on lightly floured board.
5. Using a 3" glass cut out rounds of dough. Fill with a spoon of filling and pinch shut to seal.
6. Place on parchment lined baking sheets. Do not allow to touch each other.
7. Fill a large pot with water and 1/2 tsp salt. Bring to a boil. 
8. Drop in fresh wareneki and boil until they float to the top and continue to boil for several minutes.
9. Drain well and serve with a gravy of sour cream and butter or just a scoop of sour cream. 

Gravy: 

• 1 cup sour cream or whipping cream
• 1/4 cup butter
• 1/2 tsp salt
• 1/4 tsp pepper

In a small saucepan heat the gravy ingredients and allow to simmer on low for 10 minutes or until smooth and very hot. If using whipping cream it will thicken if you let it come to a slow boil and then turn down to simmer. 

For added flavour top with caramelized onions.