Force cottage cheese through a sieve, mix with flour, eggs, salt and sugar. Stir the paste thoroughly and roll it out ¼ – 1/3 inch (0,5-0,8 cm) thick, then cut into stripes 10 inches (25 mm) wide. Cut the stripes into squares, rhombs or triangles.

Dip vareniks into salted water, bring to boil and simmer for about 4–5 minutes. When vareniks come to the surface, take them out with a skimmer, put onto a platter, add some butter not to let them stick together.

Serve in a plate, pouring with sour cream.