Kansas Verenika with Ham Gravy
Cottage cheese-filled dumplings served with a rich cream and ham gravy.
- Prep
- 45 min
- Cook
- 30 min
- Total
- 75 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 480 kcal
Equipment
- •Rolling pin
- •Large pot
- •Saucepan
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 24
- carbs
- 45
- protein
- 20
- calories
- 480
Instructions
- 1
Mix the flour, 2 eggs, a pinch of salt, and water until smooth. Let the dough rest for 20 minutes.
- 2
Stir the cottage cheese, 1 egg, and a little salt together in a bowl for the filling.
- 3
Roll the dough out thin. Cut the dough into squares.
- 4
Put a spoonful of filling on each square. Fold into a triangle and press the edges tightly to seal.
- 5
Boil the dumplings in salted water until they float, about 5-6 minutes.
- 6
Meanwhile, saute the ham in butter. Stir in the cream and simmer until slightly thick.
- 7
Drain the dumplings well. Pour the ham cream gravy over the top.
- 8
Serve hot right away.
Chef's tips
Drain the cottage cheese well so the filling is not watery. Do not crowd the pot when boiling the dumplings.
Storage
Refrigerate cooked verenika separately from gravy for up to 3 days.
Reheating
Reheat gently in a covered skillet with a splash of cream.
Common mistakes to avoid
- •Adding too much filling, which makes the dumplings burst open.
- •Boiling the water too hard, which can tear the delicate dough.
Serving suggestions
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