Vereneke

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

Step-by-step instructions

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.