1. Cottage Cheese filling: Mix tog the dry curd cottage cheese with the egg yolks, salt and pepper to taste. 2. Dough: Rub together flour, salt and margarine as you do for pie dough. 3. Add milk and beaten egg whites. 4. Knead well. 5. Roll dough very thin on a lightly floured board. 6. Cut rounds with a 3-inch cutter. 7. Place a spoonful of filling in the center. 8. Moisten the edges with a little water and fold over to make a half circle, pinching the edges tog, making sure no filling is in the seal or they will open up while being cooked. 9. Drop a few varenikje at a time into a large pot of rapidly boiling water. 10. Do not cook too many at one time. 11. Stir gently with a wooden spoon to keep them from sticking to the bottom of the pot and to each other. 12. Cook about 3-4 minutes: they are ready when they are well puffed. 13. Gently remove them and place in a serving dish. 14. If you prefer, after cooking them, you can brown them in butter in a hot skillet. 15. Serve them hot with cream gravy or sour cream. 16. Gravy: Melt the butter in in a large frying pan. 17. Mix by shaking the flour and cream in a jar with a lid. 18. Add to the hot butter and stir until thickened. 19. Add salt and pepper to taste. 20. Depending on how much gravy you like, you may have to make a double recipe of the gravy. 21. These varenikje can be frozen before cooking, by placing them on well floured cookie sheets and placed in the freezer. 22. When well frozen, place into plastic bags in amounts as needed per meal. 23. Enjoy! ---------------------------------------------------------------------------
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