Dough:
2 whole eggs
2 egg whites (save egg yolks for filling)
1 tsp. salt
1 cup whole milk
enough flour to make a stiff dough

Filling:
2 1/2 cups dry cottage cheese (traditionally made with homemade cottage cheese, if using store-bought, drain first as well as you can)
2 egg yolks
salt and pepper to taste (if using store-bought cottage cheese, it may be salty enough already)

To make dough:
Beat eggs and egg whites with fork until blended, add salt and milk and stir together.  Add enough flour to make a stiff dough and mix well. Knead until smooth, then allow to rest for 20 minutes or so. 

Roll out thin into a large rectangular shape, and cut into 3 or 4 inch squares, or circles.  (You may find it easier to divide dough half, and roll out one-half at a time).  Put spoonfuls (about 1 Tbsp.) of cottage cheese mixture on each square or circle, fold in half and pinch edges shut, forming triangles or half-circles.  Make sure edges are well-sealed, you may need to moisten slightly with water or egg white before pressing with fingers or a fork.

Place vareniki in a large pot or pan of boiling water and simmer for about 10 minutes (or longer), and until they rise to the surface.  Check to see if they are done.  If so, remove with a slotted spoon to a warm bowl and gently rotate or shake bowl with a bit of (melted) butter to cover and prevent them from sticking to each other.

Serve with sour cream gravy.  Make gravy by frying bacon or ham first and then adding sour cream to the fat/juice.

Alternately, you can serve with sugar for sweet dumplings. 

Or, serve with sour cream, bacon bits and chopped green onions, like you do with perogies.

Left-over veraniki can be fried, or warmed in fry-pan with gravy poured over them.