In a bowl, combine flour, baking soda and powder. Beat the eggs separately in small bowl and them combine with sour cream, mixing well. Add egg mixture to dry ingredients and mix well. Knead the dough. Let the dough rest for two hours in refrigerator or overnight before using it.
Using plenty of flour, roll out dough on granite surface to about 1/8 inch thick. Use drinking glass or other round object about 3 inches in diameter to cut out pieces of dough. To finish, hold dough piece in hand, spoon in well rounded teaspoon of filling, fold dough piece in half and pinch edges tight.
After making the varenicky with either filling, boil them in water. As soon as the varenicky float to the surface wait few minutes and drain them. Optional: Fry some onions in butter and oil and mix with the drained varenicky.
Wrap the cheese with a cheese cloth and drain the water overnight. Faster: Place cheese cloth in strainer and place a heavy weight over the cheese cloth.
When the cheese is water free, combine with the eggs and the sugar and mix well.
Boil and mash the potatoes. Fry the onions and add to the potatoes. Mix well.
NOTE: Each of the fillings above is enough for the entire dough amount above. If making both fillings, cut filling amounts in half for the above dough amount.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (34g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 81 (75%)|
|Amt Per Serving||% DV|
|Total Fat 9g||12 %|
|Saturated Fat 3.2g||16 %|
|Monounsaturated Fat 4g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 419.6mg||129 %|
|Sodium 16.3mg||1 %|
|Potassium 37.1mg||1 %|
|Total Carbohydrate 1.2g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 1.2g|
|Protein 5.4g||8 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 108
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