Mix the milk, salt, egg and 2 - 3 tablespoons of flour in a saucepan with a whisk, adding a little flour if necessary until the pre-dough has the consistency of crêpes dough. Place the pot on the stove, heat it with constant (important!) Stirring until you get a tough choux pastry.
Allow to cool slightly, place on a floured work surface and work in approx. 3 - 3.5 glasses of flour until an elastic dough is formed. The dough is just right when it no longer sticks to your hands. Wrap the finished dough in cling film and let it rest in the refrigerator for 30 minutes.
In the meantime, the filling is being prepared.
Drain the quark. For the sweet filling, stir in an egg, 2 tablespoons of sugar, 1 tablespoon of potato starch and vanilla sugar. If you prefer the salty filling - stir an egg, 1 tablespoon potato starch and a pinch of salt into the quark.
Now the Warenyky are formed. We work on a floured work surface, put a small bowl with flour aside and need a rolling pin.
Divide the dough into 4 equal parts, leave 3 of them covered with the tea towel for the time being. Roll out part of the dough with your hands into an approx. 4 cm thick sausage. Cut off approx. 2 cm wide slices from this sausage, roll them in the flour and roll out each individual slice with a rolling pin into a small flatbread. Place 1 - 1.5 teaspoons of quark filling on top of it, press the edges together well with your fingers so that you get the typical Warenyky shape. Place on a floured tray.
In the meantime, bring the lightly salted water to a boil in a large saucepan, carefully add the Warenyky one by one to the boiling water, stir gently with the wooden spoon and simmer for about 10 minutes. The Warenyky are cooked when they swim on the surface. Carefully remove the Warenyky with the slotted spoon, spread it out on a tray and let it evaporate briefly.
Now put a few flakes of butter in a large bowl, add the hot Warenyky and stir carefully with a wooden spoon. The butter is even easier to distribute if you put the Warenyky and a few flakes of butter in a soup serving pot, close the lid and carefully shake the pot 2-3 times - this is the traditional way of doing things.
Serve the crème fraîche in a bowl.
Do the same with the rest of the dough. The raw Warenyky are very easy to freeze - simply put them on the floured tray in the freezer compartment, when they are frozen individually, you can put Warenyky in a freezer bag and put back in the freezer compartment. Do not thaw before cooking, but place frozen in the boiling water.
The Warenyky from the previous day are seared crispy in a pan with a little butter, then taste even better!
In addition to borscht, Warenyky are also traditional Ukrainian national dishes. In Ukraine, Warenyky are prepared with all kinds of fillings - e.g. with mashed potatoes, sauerkraut, offal, mushrooms, quark, cherries and strawberries. They are always served with crème fraîche.
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