Vereneke

Submitted by M to the K

"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!"

 

• Ready In: 1hr
• Ingredients: 11
• Serves: 8-10

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. Combine first three ingredients in a bowl. Mix well with hands until cottage cheese is in fine curds; set aside.
2. Mix together egg whites, milk, and 2 teaspoons Salt; add flour as necessary until dough is stiff enough to roll out.
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. 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. 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. 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.