VERENIKA CASSEROLE
Verenika are a type of Scandinavian cheese dumpling. This recipe is from a Mennonite friend of my grandmother who would take it to potlucks and family gatherings. I have modified it for health and for use in a slow cooker.
Provided by Member 610488
Categories Cheese
Time 6h10m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients except the noodles.
- In a four quart slow cooker, place half of the ingredient mixture. Layer noodles over the mixture in the cooker. it is ok to break them to fit.
- Cover noodles with remaining mixture.
- Cook on low 5-6 hours. Serve with salad, peas and bread.
Nutrition Facts : Calories 230.9, Fat 6.4, SaturatedFat 2.4, Cholesterol 101.9, Sodium 1224.3, Carbohydrate 15.5, Fiber 0.1, Sugar 12.8, Protein 26.6
KARTOFFEL AND VERENIKA
Steps:
- Combine egg yolks and muffin mix and knead well. The mixture should be a smooth dough consistency.
- In a medium saucepan, cook the onions in vegetable oil until soft, about 8 minutes. Remove from heat. Strain the onions, reserving the oil and the onions separately.
- In a mixing bowl, mix mashed potatoes, 4 tablespoons of the onion flavored oil, salt, and pepper, to taste.
- With rolling pin, roll dough to 1/8-inch thick, and cut into 2-inch square shaped pieces. Add dollop of potato filling to center, close the 4 corners of the dough, and pinch shut.
- Bring a large pot of salted water to a boil. Add the Kartoffel and Verenika and boil gently for 10 minutes. Drain.
- To serve, sprinkle with sauteed onions and croutons. Top with sour cream.
VERENIKA (OR VERENKI) CASSEROLE
This is a fast version of regular verenika, which is individual dumplings filled with a cottage cheese mixture, boiled, then fried, and then served with a ham gravy. But it has the flavor of the original verenika dish. Once a year, regular verenika is served at our MCC sale to raise funds for the Mennonite Central Committee. I got the recipe from our church cookbook and have changed it just a little.
Provided by Mary W.
Categories Ham
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Boil frozen egg noodles as per package directions, drain and place in bottom of greased casserole dish - I use 9 x 11 inch pan.
- Mix drained cottage cheese with the two eggs, salt and pepper.
- Layer over the noodles.
- Add spooonfuls of sour cream over the top of the casserole.
- Saute chopped onions and ham until onions are tender.
- Stir in to the cream gravy and pour on top of the casserole.
- Bake at 350 for 30 to 40 minutes.
Nutrition Facts : Calories 337.5, Fat 23, SaturatedFat 11.7, Cholesterol 132.1, Sodium 1202.8, Carbohydrate 7.1, Fiber 0.2, Sugar 1.1, Protein 24.8
VERENIKA
Cheese-filled dumplings served with ham and cream gravy.
Provided by Cindy Droke
Categories Main Dish Recipes Dumpling Recipes
Time 1h30m
Yield 30
Number Of Ingredients 16
Steps:
- 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.
- In a large bowl, stir together flour, milk powder, baking powder and 1/2 teaspoon salt. In a small bowl, beat together 2 eggs, water and oil; combine with flour mixture.
- 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.
- Place 1 tablespoon of filling in the center of each circle. Moisten the edge and fold over to form a half moon shape; pinch to seal.
- Bring a large pot of water to a boil. Add half of the dumplings and cook for 8 to 10 minutes or until tender; remove with a slotted spoon and drain. Repeat with remaining dumplings.
- 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 tablespoons flour, 1/2 teaspoon salt, and 1/8 teaspoon ground black pepper. Stir. Pour in milk all at once, stirring constantly; cook and stir until thick and bubbly. Serve over the dumplings.
Nutrition Facts : Calories 126.6 calories, Carbohydrate 14.9 g, Cholesterol 35.1 mg, Fat 4.2 g, Fiber 0.5 g, Protein 6.8 g, SaturatedFat 2 g, Sodium 254.4 mg, Sugar 1.8 g
VARENIKI (UKRAINIAN FILLED DUMPLINGS)
Vareniki are made with a simple noodle dough and can be filled with anything from sauerkraut to sour cherries. While boiling is a traditional method of cooking vareniki, they can also be fried in vegetable oil.
Provided by Witch Doctor
Categories Savory Pies
Time 1h30m
Yield 50-55 vareniki, 4 serving(s)
Number Of Ingredients 29
Steps:
- In a food processor, blend the flour and 1/2 tsp salt. With the motor running, add the egg yolks and the oil through the feed tube. then pour in the water, in a slow steady stream, until the dough forms a ball around the blade. Transfer the dough to a floured surface and knead until smooth, about 2 minutes. Cover with a cotton towel and let stand for 30 minutes.
- Divide the dough in half and shape into two balls. Keep one ball covered with the towel while working with the other ball. On a floured surface with a floured rolling pin, roll out the dough to a very thin sheet, about 1/16 inch thick, making sure it doesn't tear. With a round cookie cutter, cut out circles about 3 inches in diameter. Gather the scraps into a ball and set aside, covered.
- Have a bowl with the egg white near you. Place a heaping tsp of the desired filling in the middle of each circle. Fold the dough over the filling to form a semi-circle. Brush the edges with the egg white and press the edges firmly together with the tines of a fork to seal. Place the vareniki as they are made on a lightly floured large baking sheet about 1 inch apart and keep covered with a damp cloth.
- When you have finished making this batch of vareniki, roll out the 2nd ball of dough and make a second batch. Add the leftover scraps left from the first batch, knead into a ball, and roll out for a final batch of vareniki.
- Meanwhile, in a large pot, bring 6 quarts of salted water to boil.
- Reduce the heat to medium so the water simmers and carefully lower half the vareniki into the water. Boil, stirring occasionally with a wooden spoon to prevent sticking, until they rise to the surface, and are cooked through, 6 to 7 minutes. With a slotted spoon, carefully remove the vareniki to a colander and drain thoroughly. Transfer to a deep serving bowl and toss with half the butter.
- Cook the rest of the vareniki in the same way.
- Makes 50 to 55 vareniki. (Serves 4 people as an entree.).
- For the Potato Filling:.
- Melt the butter in a small skillet over medium heat. Add the onion and saute, stirring occasionally, until nicely browned, about 15 minutes. Remove from the heat and let cool slightly.
- In a large bowl, combine the potatoes and cheese. Add the sauteed onion along with the cooking fat and mix well. Season with salt and pepper, then use to fill the vareniki.
- For the Cheese Filling:.
- In a large bowl, combine all the filling ingredients and mix thoroughly. Use as a filling for the vareniki.
- For the Sauerkraut Filling:.
- Rinse and squeeze thoroughly to dry the sauerkraut.
- Saute the bacon in a large skillet over medium heat until it renders its fat. Remove the bacon and reserve. Drain off all but 2 Tbsp fat.
- Add the onion to the skillet and saute, stirring frequently over medium heat until nocely browned, almost 15 minutes. Turn the heat up to medium-high, add the sauerkraut, and saute, stirring, until softened and cooked throughout, 10 to 15 minutes. Stir in the tomato paste, sugar, and broth. Reduce the heat to low, then cover and simmer for 20 minutes. Remove from the heat and cool to room temperature before using to fill the vareniki. Use the reserved bacon as a topping.
- For the Cherry Filling:.
- If you are using the fresh cherries, mix them with the 1/2 cup sugar and leave in a warm place for several hours until they begin to give off their juice. Strain the juice. You should have about 2 cups. If less, add canned or bottled cherry juice.
- If you are using canned cherries, drain them thoroughly and reserve 2 cups of the syrup. Mix the canned cherrieswith the 1/4 cup sugar. Reserve several cherries for garnish.
- In a small saucepan, bring the reserved juice or syrup to a boil over medium-high heat. Let boil until reduced to about 1 cup. Remove from the heat, stir in the liqueur, and let cool to room temperature. Reserve to pour over the filled and colled vareniki.
- Toss the cherries with the cornstarch. fill each vareniki with 2 fresh or 4 canned cherries, sealing especially tightly.
VERENIKA WITH HAM GRAVY
Here's another recipe that no one on this web site seems to have heard of, but I'm sure probably know another name for it. I think it's delicious! Hope you like it!!:)
Provided by myslys
Categories Pennsylvania Dutch
Time 2h30m
Yield 30 serving(s)
Number Of Ingredients 16
Steps:
- 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.
- In a large bowl, stir together flour, milk powder, baking powder and 1/2 teaspoon salt. In a small bowl, beat together 2 eggs, water and oil; combine with flour mixture.
- 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.
- Place 1 tablespoon of filling in the center of each circle. Moisten the edge and fold over to form a half moon shape; pinch to seal.
- Bring a large pot of water to a boil. Add half of the dumplings and cook for 8 to 10 minutes or until tender; remove with a slotted spoon and drain. Repeat with remaining dumplings.
- 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 tablespoons flour, 1/2 teaspoon salt, and 1/8 teaspoon ground black pepper. Stir. Pour in milk all at once, stirring constantly; cook and stir until thick and bubbly. Serve over the dumplings.
VERENIKA HAM GRAVY
Make and share this Verenika Ham Gravy recipe from Food.com.
Provided by Hazeleyes
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Mix flour with the sour cream.
- Add half and half cream and ham.
- Cook over medium heat until slighty thickened, Stirring contantly.
- Serve over fried verenika.
- May add ham base for flavor.
Nutrition Facts : Calories 143.9, Fat 12.7, SaturatedFat 7.9, Cholesterol 31.8, Sodium 36.9, Carbohydrate 5.4, Fiber 0.1, Sugar 0.1, Protein 2.7
VARENIKI (RUSSIAN PIEROGI) WITH POTATOES AND MUSHROOMS
This is one of the most favorite dishes of our family: vareniki (Russian pierogi or dumplings) filled with potatoes and fried mushrooms. Serve with sour cream mixed with fresh herbs.
Provided by nt_bella
Categories Main Dish Recipes Dumpling Recipes
Time 1h15m
Yield 45
Number Of Ingredients 10
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 25 minutes. Drain potatoes and mash; season with salt and pepper.
- Combine flour and 1 teaspoon salt in a large bowl while potatoes are cooking. Stir sour cream and baking soda together in a second bowl. Add water to flour mixture and blend in, followed by sour cream mixture. Knead into a smooth dough, cover with plastic wrap, and refrigerate for 10 to 15 minutes.
- Melt butter in a skillet over medium heat and cook onions until browned, 5 to 10 minutes. Add mushrooms and cook until browned, about 5 minutes. Add to mashed potatoes.
- Divide dough into 4 portions and roll each portion into a 1 1/2-inch thick rope. Cut ropes into small 1/2-inch pieces. Press each dough piece into a small flat circle and place 1 teaspoon of potato filling in the center. Fold dough over into a half-moon shape and seal edges.
- Bring a large pot of salted water to a gentle boil. Add the vareniki in batches and cook until they float to the surface, about 3 minutes. Cook for 2 to 3 minutes more. Remove with a slotted spoon and place in a colander to drain.
Nutrition Facts : Calories 56.1 calories, Carbohydrate 9.5 g, Cholesterol 3.3 mg, Fat 1.4 g, Fiber 0.7 g, Protein 1.4 g, SaturatedFat 0.8 g, Sodium 78.6 mg, Sugar 0.6 g
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Servings 24-30Calories 149 per servingTotal Time 45 mins
- For filling, in a blender container, combine cottage cheese, the first 2 eggs, and pepper. Cover and blend until smooth. Or beat with an electric mixer until smooth.
- For dough, in a large mixing bowl, stir together flour, nonfat dry milk powder, baking powder, and salt.
- In a small mixing bowl, beat together remaining 2 eggs, water, and cooking oil. Add to flour mixture and stir until combined. On a floured surface, knead dough about 10 strokes or until smooth.
- Divide dough in half. Roll out each portion to 1/8-inch thickness. Using a 4-inch-round cutter (or a glass with a 3-inch-round opening), cut out rounds of dough. Place 1 tablespoon filling in the center of each circle. Moisten edge; fold over for a half moon. Pinch to seal. Reroll remaining dough.
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