Mennonite Vereniki with Cream Gravy
Cottage cheese dumplings boiled and served under a simple cream gravy.
- Prep
- 50 min
- Cook
- 25 min
- Total
- 75 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 470 kcal
Equipment
- •Large pot
- •Rolling pin
Nutrition
Per serving, approximate
- Calories
- 470 kcal
- fat
- 21 g
- carbs
- 52 g
- protein
- 19 g
- calories
- 470
Instructions
- 1
Mix the flour, eggs, milk and a teaspoon of salt into a soft dough, knead briefly and rest 30 minutes.
- 2
Season the cottage cheese with the yolk and remaining salt.
- 3
Roll the dough thin, cut rounds, fill and seal firmly into half moons.
- 4
Boil in salted water for 4-5 minutes after they float, then lift out and drain.
- 5
For the gravy, melt the butter, stir in the flour, cook 1 minute, then whisk in the cream and simmer to a pouring consistency. Season.
- 6
Pour the hot gravy over the vereniki and serve at once.
Chef's tips
The gravy should coat, not smother — thin it with a little of the dumpling water if it tightens.
Ingredient substitutions
- cream → half cream, half milk
Storage
Freeze uncooked; gravy is best made fresh.
Common mistakes to avoid
- •Boiling too hard so the dumplings split
- •Wet cheese filling
Serving suggestions
Cooked Mennonite Vereniki with Cream Gravy?
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