Wareneki (Fruit Pockets)

• filling
• 1 1/2 cups blueberries, my mom often used plums
• 2 tablespoons sugar (or more)
• 2 teaspoons flour
• dough
• 1 cup milk
• 2 eggs
• 4 3/4 cups flour
• 1 teaspoon salt

1. For Filling: Combine ingredients and set aside. Add more sugar if fruit is not sweet and add more flour if fruit is juicy.
2. For Dough: Sift flour and salt into mixing bowl, put in eggs and milk, making a medium soft dough.
3. Roll out fairly thin and cut with a circle cutter or glass.
4. Place 1 tsp filling into each circle and seal edges, so that no juices escape during cooking. For best results, chill the completed parcels in the fridge for 1 hour.
5. Drop them one by one into a pot of boiling water. Cook for 10-15 minutes or until they rise to the surface.
6. **For OAMC: freeze in single layer on a cookie sheet until firm. Transfer to a labeled ziploc bag and freeze. To serve: Cook as directed but cook for 20-25 minutes.**.
7. Best with cream gravy: 1/2 cup cream, 1 tsp flour, 1 tbsp butter. Combine in small sauce pan and heat until slightly thickened.

filling, blueberries, sugar, flour, dough, milk, eggs, flour, salt

Taken from www.food.com/recipe/wareneki-fruit-pockets-176644 (may not work)