This recipe for Verenika is from Bethel Mennonite Church Cookbook
Indulge in the savory delights of an age-old culinary tradition with our Amish Verenika recipe. Originating from the heart of Amish country, Verenika embodies simplicity and flavor, showcasing the essence of Pennsylvania Dutch cuisine. These delectable pockets of homemade dough cradle a luscious filling, often bursting with creamy cheeses, tender potatoes, or rich meats, creating a symphony of taste and texture in every bite. Whether enjoyed as a comforting family dinner or shared among friends, this recipe encapsulates the cherished flavors and time-honored techniques passed down through generations. Join us on a culinary adventure as we delve into the art of crafting these beloved Amish Verenikas, celebrating tradition, taste, and the joy of homemade goodness.
Ingredients:
- 8½ cups flour
- 3 Tbsp. baking powder
- 2 Tbsp. salt
- 3 cups milk
- 2 eggs, beaten
- 4 egg whites, beaten
- ¼ cup oil
Cottage Cheese Filling:
- 5-6 lbs. dry curd cottage cheese
- 4 egg yolks
- 2½ tsp. salt
- 1 tsp. pepper
Ham Gravy:
- 3 lbs. ham (cut in small pieces)
- ¼-½ cup oil
- 1½ cup flour
- 2⅔ cups cream
- 2⅔ qts. milk (approx.)
Directions:
- Mix eggs, milk and oil before adding to dry mixture.
- Mix all together to form a nice soft dough.
- Using a large piece of dough, roll out to about 1/8 inch thickness.
- Filling:
- Mix together with mixer until a consistency that will stick together when making a ball.
- Place ¼ c. of cottage cheese mixture on dough and fold more dough over and cut with a rounded can to make a half circle.
- Pinch edges to make a good seal.
- Place on a foil-lined cookie sheet making sure none of them touch and prick with a large darning needle. Freeze. Makes 70-80 verenika.
- To prepare, thaw slightly before cooking. Cook in boiling water until dough looks somewhat clear.
- Drain and fry on griddle.
- Serve with ham gravy-
- Fry ham in a large skillet until slightly browned, stirring often.
- Add oil and stir.
- Sprinkle flour over the ham and stir until all is coated.
- Add the liquids gradually and stir over low heat so as not to get lumpy.
- Add more milk to make a desired consistency.
