1 cup cream
1/2 cup milk
6 eggs ( 6 egg whites, 3 yolks)
1/2 teaspoon salt
Beat the eggs well ( that is the 6 egg whites and 3 egg yolks) Save the remaining 3 egg yolks for the cottage cheese filling). Add flour to make medium dough. Dough should be firm and not sticky. Roll out quite thin on floured surface. Cut into 3 x 3 inch squares. Turn each square over as you fill it ( filling recipe below). Put approximately 1 tablespoon ( more or less as you like) in the center of the square piece of dough. Lift corners of square and seal to make an enclosed pocket. Pinch along edges to ensure seal. Place in boiling water and cook for 5 minutes. Remove from boiling water carefully so as to not break the seal. Serve Vereniki Cottage Cheese Pockets with cream gravy.
Cottage Cheese Filling
dry cottage cheese
salt to taste
Stir together the cottage cheese, salt, and egg yolks. Use as much egg yolk as need to be moist but not runny.
In heavy saucepan, place 1 tablespoon butter and 1 and 1/2 cups of heavy cream. Add 1/8 teaspoon pepper and 1/2 teaspoon salt. Boil together gently for 4 minutes. Serve on Vereniki Cottage Cheese Pockets.