Directions: |
Directions:Mix dough as for noodles, using more or less flour as needed for a stiff dough. Divide into 3 balls. Roll out to 1/8" thickness.
Mix filling ingredients. Beat the egg whites and brush a thin coat onto the rolled out dough. Take 1 heaping teaspoonful of filling and place near the edge of dough. Fold over dough. Cut a half moon around filled dough. (Straight edge is the folded edge.) Crimp out edges to seal either with a fork or by pinching with fingers. Continue until all dough filling is used. Place on a waxed paper lined cookie sheet, without overlapping. When pan is full, freeze. (Put into plastic bags to store.)
When ready to use, bring water to boil in large pan. Add salt to water. Drop verenika into water while they are still frozen. Cook about 8 minutes, or until they float to the top and dough is done. DO NOT overcook, as the cheese could melt out. Lift out verenika with a slotted spoon. Brown briefly in a little bacon drippings and place on a platter to serve. Pour the ham sauce over verenika to serve.
To make the ham sauce: Cut ham into small chunks and fry with a large onion, sliced very thin. If ham is very dry, you may wish to add a little bacon drippings. Then add about 1 1/2 - 2 cups cream. Add salt and pepper to taste. Also add 1 tbsp. vinegar. Cook until sauce coats the spoon.
Pour hot sauce over cooked verenika and serve hot.
*The purpose for freezing the verenika is to keep the cottage cheese from melting out of the dough pockets. |
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