Prep 40 mins
Cook 20 mins
A Russian Mennonite food. Haven't tried it yet, but hope to soon! Came out of a recipe book that is rather tattered and has no cover, so I don't know who to attribute it to. Number of servings and cooking times are a wild guess, sorry!
- 1 lb dry curd cottage cheese
- 1⁄2 teaspoon salt
- 3 egg yolks
- 3 egg whites, lightly beaten
- 1 cup milk
- 2 teaspoons salt
- 3 cups flour (adjust as needed)
- 2 tablespoons margarine
- 1 cup cream
- salt & pepper (to taste)
- 2 tablespoons flour
- Combine first three ingredients in a bowl. Mix well with hands until cottage cheese is in fine curds; set aside.
- Mix together egg whites, milk, and 2 teaspoons Salt; add flour as necessary until dough is stiff enough to roll out.
- Turn out onto floured surface; roll out half of dough into 1/8 inch thickness and cut into circles approximately 5 inches in diameter.
- 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.
- 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.
- 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.