Varskeciai

Mix the 6 eggs and 2 tsp salt together in a large bowl, then add the 2 cups flour gradually while stirring until a thick batter forms.

Fold the 2 lbs cottage cheese gently into the batter until evenly combined and no lumps remain.

Bring a large pot of salted water to a boil over high heat.

Using a wet spoon or small ice cream scoop, drop spoonfuls of the cottage cheese batter into the boiling water, working in batches to avoid crowding.

Allow the varskeciai to cook for 2–3 minutes after they rise to the surface, then remove with a slotted spoon and transfer to a serving dish.

Repeat dropping and cooking the remaining batter in batches until all varskeciai are cooked.

Drizzle the melted ½ lb butter over the cooked varskeciai and toss gently to coat evenly before serving.