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| Source: Katie Unger |
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| Yield: lots |
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| Note: This is a big recipe, but they freeze well. They're also excellent fried up for lunch with sour cream and sugar |
| INGREDIENTS: |
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DOUGH:
5 cups flour, approximately
1 tsp. salt
1 Tbsp. vinegar
1 tsp. baking powder |
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Cheese Filling:
Dry or bakers cottage cheese
1 egg yold per cup of cheese
Fruit Filling:
Frozen fruit of choice
Mixture of 1 part flour and 1 part sugar (approximately) |
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Stir in 2 or 3 cups flour, then add more flour (about 5 cups total) to make a semi-stiff dough. Cover and let stand 20 minutes before rolling out and cutting into circles. Add filling and pinch closed.
Cottage cheese filling: Use dry cottage cheese or bakers cottage cheese, mix in 1 egg yolk per cup of cheese.
Fruit filling: use your choice of frozen or fresh fruit, (my favorite is a 1/2 of a frozen italian blue plum per round). add about 1 teaspoons of a mixture of flour and sugar in each one to keep them from being too runny.
To cook: bring large pot of water to a boil, drop the Verenika in gently. When they rise to the top, they should be ready, bring them out with a slotted spoon and place into a bowl with a dab or two of butter so they don't stick to each other. |
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