prep 1:00 total 1:30
Cottage Cheese Filling
Grate enough raw potatoes on a fine grater to make 2 cups of well-drained pulp. The pulp must be as dry as possible. This is best done by pouring the grated potatoes into a sieve with 2 thicknesses of cheesecloth. Gather the ends of the cheesecloth together and squeeze the pulp dry. Press the mashed potatoes through a sieve to assure smoothness. Combine them with the grated potatoes along with the egg and the onion. Season to taste with salt and pepper. Sift the flour with the baking powder and stir into the mixture. The mixture should be thick enough to shape.
This standard recipe may be varied as desired. Dry curd cheese is preferred for a filling because a wet, creamy one will melt giving flat and empty varenyky or halushky.
0 Recipe Reviews
Subscribe for tasty updates: