2 c  Flour

      1 ts Salt

      1 lb Cottage cheese (may use

           -low-fat)
      1    Egg, lightly beaten

    1/3 c  Milk

           Melted butter
           Bread crumbs, browned in
           -butter
           Sour cream (optional)
           Fried bacon, crumbled
           -(optional)
           COTTAGE-CHEESE FILLING:
      1 lb Dry cottage cheese

      1    Egg, lightly beaten

           Salt
  Source: The Good Cook - Pasta, 1980 (Traditional Ukrainian Cookery) Serves:
  6

  NOODLES:
  Dough: First mix flour with the salt. Combine the egg, milk and cottage
  cheese in blender.  Stir combination into the flour and salt and knead to
  make a soft dough. Cover and let the dough stand for 10 minutes.
  Filling: In a bowl, combine the cottage cheese with the egg, and season to
  taste with salt. The filling should be thick enough to hold its shape in a
  spoon.
  Roll the dough quite thin on a floured board. Cut rounds with a large
  biscuit cutter or with the rim of a glass. For speedier work, the dough may
  be cut into 2 - 2 1/2 inch squares. Put a round or square of dough on the
  palm of your hand. Place a spoonful of the cheese filling on the dough,
  fold it over to form a half circle or triangle, and press the edges
  together with your fingers. The edges should be free of filling. Be sure
  that the edges are sealed well to prevent the filling from running out.
  Place the vareniki on a floured board or a kitchen towel (don't crowd
  them), and cover with a kitchen towel to prevent drying.
  Drop a few vareniki at a time into a large quantity of rapidly boiling
  salted (optional) water. Do not attempt to cook too many at a time.
  Stir very gently with a wooden spoon to separate the vareniki and to
  prevent them from sticking to the bottom of the pot. Continue boiling for 3
  4 minutes. Vareniki are ready when they are well puffed. Remove them to a

  colander and drain thoroughly. Place in a deep dish, sprinkle generously
  with melted butter, and toss very gently to coat them evenly with butter.
  Serve in a large dish without piling or crowding them. Top with bread
  crumbs. The traditional accompaniment is sour cream or crumbled bacon, or
  both.
  An additional egg or egg yolk, or some thick sour cream, may be used in the
  filling if the cottage cheese is very dry.
  << Joyce Monschein >>