1 c. water
1 egg white
1 tsp. salt
2 1/2 c. flour (stiff dough)

COTTAGE CHEESE FILLING:

1 egg yolk
Salt & pepper
1 lb. cottage cheese, dry home made is better than commercial

Roll out the dough to about 1/8 inch thickness. Cut into 3 or 4 inch squares. Place a heaping teaspoon of the cottage cheese in the middle of the square; bring the opposite corners together, pinch the edges well together.

Drop the Vereniki into boiling water and cook slowly for about 10 minutes. Drain. These are usually eaten with fried ham or smoked sausage. Remove the meat when done and add 1 cup of cream to the meat drippings, let come to a boil and pour over the Vereniki.