Fillings for Varenyky (Pyrohy), Cottage Cheese Filling

This standard recipe may be varied as desired. Dry curd cheese is of course preferred for the filling because a wet, creamy one will melt, giving flat and empty Varenyky. When egg yolks are used in the dough for Varenyky, the leftover egg whites may be beaten and mixed with the cheese, but the mixture may require chilling before using it, if the consistency is thin. With a dry curd cheese a Tbsp. or more of thick sour cream will improve the filling. Some enjoy cottage cheese filling with a subtle flavour of fresh minced dill.

1 Tbsp. grated onion

1 cup or more cottage cheese

2 Tbsps. butter                 

Salt and pepper

2 cups cold mashed potatoes

Cook the onion in the butter until tender. Combine it with the potatoes and cheese. Season to taste with salt and pepper.