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Verenike Recipe

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This recipe for Verenike is from Bethel Mennonite Church Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 egg
1/2 tsp baking powder
1 egg white
1/2 tsp salt
3/4 cup milk
2 cups sifted flour
2 egg yokes
pint cottage cheese
Directions:
Directions:
Mix egg and egg white with milk, and add dry ingredients which have been shifted together. Stir or knead to make a medium soft dough. Dough should not be sticky when done. A little more flour may be added, if necessary. Roll out as you would pie dough. Put rounded tablespoons of cottage cheese/egg mixture (seasoned with salt and pepper to taste) in a row on dough, fold dough over the cheese mounds and cut each in half-moon shape. A tuna fish can may be used for cutting. Press edges together with fingers. Edges may be moistened to make sure they stick. Cook in water. Drop the verenike into boiling water and boil about 5 minutes. The verenike will float when done. The vernikes are usually served with ham gravy, and other items on the menu may include ham or some other meat, and a salad. Some prefer to boiled verenike browned on both sides in a skillet. This is a good way to use left over verenike.

 

 

 

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