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Verenike
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| 2 1/2 c | dry cottage cheese |
| 3/4 c | water |
| 2 | eggs |
| 4 tsp | vegetable oil |
| 1/4 tsp | ground black pepper, (to taste) |
| 3 Tbsp | butter |
| 3 3/4 c | all purpose flour |
| 1 c | cubed ham |
| 1/3 c | nonfat dry milk powder |
| 3 c | all purpose flour |
| 3/4 tsp | baking powder |
| 1/2 tsp | salt |
| 1/2 tsp | salt |
| 1/8 tsp | black pepper |
| 2 | eggs |
| 2 1/2 c | warm milk |
1. In a blender, combine cottage cheese, 2 eggs, and ground black pepper to taste. Cover and blend until smooth, or beat with an electric mixer until smooth; set aside.
2. In a large bowl, stir together flour, milk powder, baking powder and 1/2 tsp salt. In a small bowl, beat together 2 eggs, water and oil; combine with flour mixture.
3. On a floured surface, knead dough about 10 times or until smooth. Divide dough in half and roll out each portion to a 1/8 inch thickness. Using a 4 inch round cutter, cut out rounds of dough.
4. Place 1 Tbsp of filling in the center of each circle. Moisten the edge and fold over to form a half moon shape; pinch to seal.
5. Bring a large pot of water to boil. Add half of the dumplings and cook for 8 to 10 minutes or until tender; remove with slotted spoon and drain. Repeat with remaining duplings.
6. While the dumplings are cooking, prepare the gravy. In a medium saucepan, melt the butter over medium-low heat. Stir in ham and cook until ham is light brown. Add 3 Tbsp flour, 1/2 tsp salt, and 1/8 tsp ground black pepper. Stir. Pour in milk all at once, stirring constantly; cook and stir until thick and bubbly. Serve over the dumplings.
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