>As Promised… Warenekje (Mennonite Perogies)

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I promised I would post pictures and a recipe for Warenekje, pronounced Verenekya, or Mennonite Perogies. Here goes.

The recipe for the dough is as follows:

5 eggs
1 cup milk
1 teaspoon salt
4-5 cups flour

Directions:
Roll out dough for perogies and fill with cottage cheese mixture adding two eggs or two egg yolks.

Cottage Cheese Mixture

It is best to use dry curd cottage cheese, which Americans can get in some grocery stores. It doesn’t hurt to ask your grocer to see if they could order it. Here in Germany, we used Kerniger Frischkäse. It is thicker than American cottage cheese, but not quite dry like dry curd cottage cheese. If you find dry curd, then add an egg to your cottage cheese. The recipe made 54 perogies and we used about 650 g of Frischkäse.

Cottage cheese
1 egg (if using dry curd cottage cheese)
salt and pepper to taste.


This is what the dough looks like. It’s rather soft and easy to roll out.


Roll it out and place the cottage cheese mixture in small tablespoons about 2 inches apart on the board.


Fold the dough over each mound


Use a glass (we used a large pint glass) and pinch each perogie into a half-moon shape.

We placed them on a floured baking sheet and placed them in the freezer for about 18 hours. If you freeze them before cooking them, they tend to cook before they have a chance to open up. The seals sometimes open up while boiling, but that just is part of the process.

Boil water in a large soup stock pot. We filled it up about half way.

Once the water has boiled add the perogies to it and bring it to a boil again. If they are frozen it may take awhile. Once the water comes back to boiling, they are finished. You now have an option, you can either eat them now, or make them extra good by frying them in butter, like my mom’s side of the family does.

Yep, that’s butter in a frying pan. LOTS of it!

Fry the perogies to a nice golden brown colour. My grandpa liked them darker than golden, but sometimes they get kind of tough if you fry them darker than this. Now on to the sauce, which is pretty easy. It’s just a basic cream sauce.

Melt butter (yes, more butter) in a saucepan.
Make a roux by mixing flour and milk.
Add it to the butter and stir stir stir over medium heat. Bring it to a slow boil. It should thicken. Add more milk if it is too thick and keep adding until you get the right consistency for gravy. If it is too thin, you can always make another small amount of milk and flour and add it to the saucepan. Add salt and pepper to taste.
The Finished product.
We served ours with peas and Rohesser Sausage, but a Kielbasa or a smoked pork sausage would work well.
Confused yet? Have a Happy New Year!
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