Prep 2 hrs
Cook 30 mins
Here's another recipe that no one on this web site seems to have heard of, but I'm sure probably know another name for it. I think it's delicious! Hope you like it!!:)
- 2 1⁄2 cups dry curd cottage cheese
- 2 eggs
- 1⁄4 teaspoon ground black pepper, to taste
- 3 3⁄4 cups all-purpose flour
- 1⁄3 cup nonfat dry milk powder
- 3⁄4 teaspoon baking powder
- 1⁄2 teaspoon salt
- 2 eggs
- 3⁄4 cup water
- 4 teaspoons vegetable oil
- 3 tablespoons butter
- 1 cup cubed ham
- 3 tablespoons all-purpose flour
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon black pepper
- 2 1⁄2 cups warm milk
- In a blender, combine cottage cheese, 2 eggs and ground black pepper to taste. Cover and blend until smooth, or beat with an electric mixer until smooth; Set aside.
- In a large bowl, stir together flour, milk powder, baking powder and 1/2 teaspoon salt. In a small bowl, beat together 2 eggs, water and oil; combine with flour mixture.
- On a floured surface, knead dough about 10 times or until smooth. Divide dough in half and roll out each portion to a 1/8 inch thickness. Using a 4 inch round cutter, cut out rounds of dough.
- Place 1 tablespoon of filling in the center of each circle. Moisten the edge and fold over to form a half moon shape; pinch to seal.
- Bring a large pot of water to a boil. Add half of the dumplings and cook for 8 to 10 minutes or until tender; remove with a slotted spoon and drain. Repeat with remaining dumplings.
- While the dumplings are cooking, prepare the gravy. In a medium saucepan, melt the butter over medium-low heat. Stir in ham, and cook until ham is light brown. Add 3 tablespoons flour, 1/2 teaspoon salt, and 1/8 teaspoon ground black pepper. Stir. Pour in milk all at once, stirring constantly; cook and stir until thick and bubbly. Serve over the dumplings.
This is Great!!! I was raised on this! Your recipe is entirely correct. Just as we had when we were kids. I was raised in a German, Amish, and Mennonite community. This was a very common meal. Doesn't get any better than this! Thanks for sharing!
This recipe is VERY popular among the Mennonites in Texas and Kansas. We like to serve the verenika with white gravy and tomato juice or strawberry jam. Also, dry cottage cheese is really easy to make at home; bring a gallon of buttermilk to boil and let it cool completely, drain and squeeze dry. By the way, some people call them porogies (not sure of the spelling).
Was lucky enough to get this once in a while growing up near the Amish town of Yoder, Kansas back in the 70's. A great place to try it now, is at The Breadbasket German restaurant on Main Street in Newton, KS. They serve verenika every Friday and Saturday night, along with whole loaves of fresh, homemade bread and lots of delicious, locally grown vegetables. We just visited there last weekend..so delicious, it'll make you weak in the knees!!