Vereneke - cooking recipe

Ingredients

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

Preparation

Combine first three ingredients in a bowl. Mix well with hands until cottage cheese is in fine curds; set aside.
Mix together egg whites, milk, and 2 teaspoons Salt; add flour as necessary until dough is stiff enough to roll out.
Turn out onto floured surface; roll out half of dough into 1/8 inch thickness and cut into circles approximately 5 inches in diameter.
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.
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.
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.