Vereneke

• 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

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.

filling, cheese, salt, egg yolks, dough, egg whites, milk, salt, flour, cream gravy, margarine, cream, salt, flour

Taken from www.food.com/recipe/vereneke-363276 (may not work)