The Burt Version of Vareniki

So before heading back into the cold of the North, we had vareniki. For a couple of years now, I've listened to Daphne talk about vareniki. How they were like perogi only different. So, I finally had a chance to try them after Christmas.  And, well, they are sort of like perogi, but different. Much larger, but similar. These dumplings were stuffed with a combination of cottage cheese and ricotta, then boiled and fried before they were covered with a cream gravy and left to sit overnight. I probably should also mention that they were fried in bacon fat, so basically this was the really just a delivery method for bacon fat and cream, a delicious combination in any culture.