Verenika

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.

In a large kettle or Dutch oven, cook dumplings in a large amount of boiling water, half at a time, about 7 minutes or until tender, stirring occasionally. Remove with a slotted spoon. Drain.

Serve dumplings with Ham and Cream Gravy. Makes 24 to 30 dumplings.