Verenika with Ham Gravy
Indulge in the comforting flavors of Eastern European tradition with this homemade verenika with ham gravy recipe. Tender, pillowy dumplings made from scratch are filled with a savory blend of farmer's cheese and optional mashed potatoes, then gently boiled to perfection. But the true star of this dish is the rich and creamy ham gravy, made with diced ham, butter, and heavy cream for a decadent finishing touch. Ready in just over an hour, this hearty dish is a labor of love that brings rustic charm to your table. Perfect for family dinners or special occasions, serve these dumplings warm, generously slathered with the velvety gravy, and enjoy a meal that's both comforting and deeply satisfying.
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 1 teaspoon Salt
- 2 large Eggs
- 1.5 cups Milk
- 2 cups Farmer's cheese or dry curd cottage cheese
- 1 cup Mashed potatoes (optional, for filling)
- 2 tablespoons Butter
- 1 cup Cooked ham, diced
- 1.5 cups Heavy cream
- 0.5 teaspoon Black pepper
Instructions
Make the verenika dough: In a large mixing bowl, combine the flour and salt. Add the eggs and milk, stirring to form a soft dough. Knead on a floured surface until smooth, about 5 minutes. Cover with a kitchen towel and let rest for 15 minutes.
Prepare the filling: In a medium bowl, mix the farmer's cheese (or dry curd cottage cheese) with the optional mashed potatoes. Add salt and pepper to taste. Set aside.
Assemble the verenika: Roll the dough out on a floured surface to about 1/8-inch thickness. Use a round cutter (about 3 inches in diameter) to cut circles from the dough. Place 1 to 2 teaspoons of filling in the center of each circle. Fold the dough over the filling to form a half-moon shape and pinch the edges tightly to seal.
Cook the verenika: Bring a large pot of salted water to a boil. Drop the verenika into the water in batches and cook for 4–5 minutes, or until they float to the surface. Remove with a slotted spoon and set aside.
Prepare the ham gravy: In a medium skillet, melt the butter over medium heat. Add the diced ham and cook until lightly browned, about 3–4 minutes. Stir in the heavy cream and black pepper. Bring to a simmer and cook for 5–7 minutes, stirring occasionally, until the gravy thickens slightly.
Serve: Arrange the cooked verenika on a serving platter or individual plates. Pour the ham gravy generously over the top. Serve warm and enjoy!
Nutrition Facts
Calories |
4503 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.0 g | 260% | |
| Saturated Fat | 112.4 g | 562% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 1050 mg | 350% | |
| Sodium | 8060 mg | 350% | |
| Total Carbohydrate | 440.8 g | 160% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 38.5 g | ||
| Protein | 184.1 g | 368% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 1025 mg | 79% | |
| Iron | 26.7 mg | 148% | |
| Potassium | 2899 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
