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.