Vereneke

14 ingredients
6 steps

Ingredients

  • Filling
  • 1 lb dry curd cottage cheese
  • 1/2 teaspoon salt
  • 3 egg yolks
  • Dough
  • 3 egg whites, lightly beaten
  • 1 cup milk
  • 2 teaspoons salt
  • 3 cups flour (adjust as needed)
  • Cream Gravy
  • 2 tablespoons margarine
  • 1 cup cream
  • salt & pepper (to taste)
  • 2 tablespoons flour

Directions

  1. 1
    Combine first three ingredients in a bowl. Mix well with hands until cottage cheese is in fine curds; set aside.
  2. 2
    Mix together egg whites, milk, and 2 teaspoons Salt; add flour as necessary until dough is stiff enough to roll out.
  3. 3
    Turn out onto floured surface; roll out half of dough into 1/8 inch thickness and cut into circles approximately 5 inches in diameter.
  4. 4
    Place 1 rounded Tablespoon of cheese mixture on each circle and fold over to form a half-circle; pinch edges firmly. Repeat with remaining dough.
  5. 5
    In saucepan, heat 4-6 cups of water to boiling; add salt if desired. Drop Vereneke into boiling water, several at a time. Cook for 5 minutes; remove with slotted spoon and drain. Keep hot. Serve with cream gravy.
  6. 6
    To make Cream Gravy, heat margarine in a skillet; add cream, flour, salt, and pepper. Heat slowly, but DO NOT allow to boil. Vereneke can be briefly fried in butter before adding to gravy if desired.

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