Wareneki (Fruit Pockets) - cooking recipe

Ingredients

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

Preparation

For Filling: Combine ingredients and set aside. Add more sugar if fruit is not sweet and add more flour if fruit is juicy.
For Dough: Sift flour and salt into mixing bowl, put in eggs and milk, making a medium soft dough.
Roll out fairly thin and cut with a circle cutter or glass.
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.
Drop them one by one into a pot of boiling water. Cook for 10-15 minutes or until they rise to the surface.
**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.**.
Best with cream gravy: 1/2 cup cream, 1 tsp flour, 1 tbsp butter. Combine in small sauce pan and heat until slightly thickened.