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Veranika
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- #17742
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
1 comment
ingredients
Dough
1 cup sour cream
1/2 teaspoon salt
2 cups flour
1 egg white
Cheese Filling
2 cups cottage cheese
1/2 teaspoon black pepper
1 egg yolk
2 tablespoons sweet cream
directions
Mix the dough ingredients until a soft dough forms. Roll out on a floured surface until the thickness of pie crust. Cut circles out of the dough with the edge of a juice glass or a large biscuit cutter.
Put 1 tsp of cheese filling on dough. Moisten the edge of one half of the circle with a finger dampened with milk or water. Fold the dough over the filling and press the edges together. You can gently press the tines of a fork around the edge to seal if you like.
When all the Veranika are formed, gently add a few to gently boiling water. Bring the water back up to a full boil. Cook until they float. Remove with a slotted spoon into a buttered pan or casserole. Repeat until all the dumplings are cooked.
Prepare to fry the veranika by heating up a large, heavy pan with some oil or butter.
Fry the dumplings a few at a time until beautiful and golden. Monitor them constantly so they don't stick. Remove to a plate and serve.
Can be served right out of the water as dumplings.
added by
mstrcook
nutrition data
Nutritional data has not been calculated yet.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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reviews & comments
I've always made the dough without the sour cream. That gets used to cover the veranika after it is boiled and served with onions sauteed in butter. Don't fry them until the second day, if there are any left over.
December 21, 2011
veranikas are an acquired taste, so it is hard to answer the above questions. I love them, my sister hates them.