The recipe for the dough is different from the Ukrainian Perogy...milk or cream, egg, salt & flour. It is not just a difference in filling. I can taste the difference quite easily having grown up with the Mennonite vereniki then moving to a Ukrainian area.
The filling is simple...dry cottage cheese (traditionally naturally soured), egg and salt.
The traditional gravy used is heavy cream (sometimes soured...not like sour cream in the store...I like sweet cream), farmers sausage drippings (if your meat is Farmers sausage), a touch of salt and flour to thicken. Sometimes we add onions sautéed in butter. Vereniki is a good side with ham as well.
They are super easy to make. If you can't find any, pm me and I will pass on my recipe.
If you want something else super tasty and super easy, you should also try moos. I prefer the sauce as just the fruit juices, maybe with a touch of water and cornstarch to thicken, and no prunes nor sugar. Best eaten with thick cream...oh now I am hungry.
I know the Co-op in Brandon did sell the egg noodles that were made by Mennonite ladies in the Carman area. Maybe you could ask the Co-op to carry the vereniki too? Otherwise, I would suggest contacting the ladies themselves and see if they could approach the Brandon Co-op about selling them there as well as in Carman.
Edited by Flutterby, 2015-11-06 19:17:17