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1
For the dough: Mix together eggs, egg whites, milk and vegetable oil.
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2
Add flour, baking powder and salt a little at a time until everything is mixed well.
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3
Knead briefly.
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4
Dough should be fairly soft.
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5
For the filling: Mix ingredients well.
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6
To assemble vereneke: Take approximately 1/6 of the dough and roll out thinly, 1/8 inch or less.
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7
You want it thin, but not so thin that the filling breaks through.
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8
Using a cookie scoop or spoon place about 2 tablespoons of filling on the dough.
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9
Pull the dough over the filling, then cut each vereneke into a semi-circle using a tuna can.
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10
Make sure the seams are sealed.
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11
If necessary, use your fingers to crimp around the edges.
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12
With a toothpick, poke a few holes in the vereneke.
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13
Vereneke can be refrigerated or frozen at this point until needed.
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14
To prepare the vereneke: Into a pot of boiling water, carefully place several vereneke.
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15
If they are frozen, it is not necessary to thaw.
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16
Dont crowd the pot and allow to boil for several minutes until the vereneke rise to the top.
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17
Using a slotted spoon, remove carefully and allow to drain.
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18
Then, fry in butter until golden brown.
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19
To prepare the gravy: In a large frying pan, melt butter.
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20
Add ham and fry slightly.
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21
Add flour and mix well to make a roux.
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22
Slowly add half-and-half, sour cream and milk and mix well.
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23
Heat until gravy thickens.
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24
Serve vereneke and ham gravy separately.
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25
Recipe adapted from the Central Christian Cookbook, possibly published in the 1970s, contributed by Helen Adrian (mother of Lowell and Marlin).
