Ukranian Varenneky

This is my mother-in-laws recipie, as taken down by my nephew before Katherine died.  He is an expert at making it, me - not so much!  Varenneky are delicious though, and lovely the next day fried in oil and onion.  Definately NOT low cal.

You can make sweet ones by adding sugar to the cheese, and dusting with icing sugar & cinnimon at the end.

A note about the cheese - My mother in law used what she called "farmhouse cheese" the closest is a cream cheese - but not Philadelphia.  It needs to be one you buy from a good deli.  The best cheese to use is Quark if you can get it.

 Ukranian Varenneky

Rating : Difficult  (once you make them a few times however, moderate)

Ingrediants

1lb (500g) low fat cream cheese
1 egg
2lb (1kg) plain flour
salt.

Method

Cheese mixture:
Mix the cheese, a pinch of salt and egg together.  Set aside

Dough:
Put 1-1/2 lb. (750g) of flour into a bowl, add 1/2 teaspoon of salt.
Gradually mix in 1 coffee mug of cold water to make a dough. Basically, add untill the moment dough stops sticking to the hands and knead it until it gets elastic (amount of dough you get really depends of amount of water you use, so if you want to prepare more – just increase amount of water and just keep adding flour); then cover dough with plastic and leave for 15-20 mins.

Cut the dough into 3 even pieces.  Roll each out as thin as possible, using as little flour an possible, into a square.  Cut dough into 3inch squares.

Pick up each square, put a teaspoon of cheese into the square on the side that was on the bench and fold it into a triangle and press edges together.

Put a large pot of boiling water onto the stove, place 10 (ish) parcels into the rapidly boiling water for 0-45 seconds.  Once they float to the top they are ready, take out and place on a plate with butter.

If there are any left, fry them the next day with onions in oil, and serve with sour cream

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