This is our families, Wagner/Soupier, veronica recipe, that I’ve been given permission to share. It takes prep work and time, but so worth it in the end. The directions for veronicas are easy and with the pictures and step by step tutorial, you will be a pro in no time.
Let’s get started!
This recipe is for the average family of 5. Leftovers taste amazing, so don’t worry if you have extra.
- Unbleached All-Purpose Flour, 8 cups
- Salt, 1/2 Tsp
- Baking Powder, 3/4 Tsp
- Eggs, 11
- Ice water, 2/3 cups
- Cottage Cheese, 9 cups
- Pepper, 1/4 Tsp
- Soured cream, (from your farm cream) sour cream or plain yogurt, enough to make the amount of gravy/sauce desired.
- Bowls, 1 large, and 2 medium.
- Pot to boil veronica’s
- Large frying pans, 2
- Whisk or fork
- Slated spoon
- Rolling pin
- Using your large bowl, measure your 8 cups of flour, 1/2 tsp salt, 3/4 tsp baking powder and sift in the bowl. Once in the bowl make a well in the center. Set aside.
- In your medium bow crack and beat 8 eggs. Add your 2/3 cup ice water and beat or whisk a little more.
- In your second medium bowl, drain through your strainer and save the liquid/juice from 9 cups of cottage cheese. Now pour that liquid/juice in a large frying pan and set aside. In the same medium bowl that you have now drained the juice out of, add your cottage cheese from the strainer, 3 eggs, and a 1/4 tsp pepper.
- The three bowls with ingredients should look like this.
- Now pour the egg mixture into the flour well. Start stirring flour into the center where the egg mixture is. Keep stirring until it’s all mixed in and knead for about 5 minutes. Your dough should have the same consistency as pie dough.
- Bring a large pot of water to a gentle boil.
- While the water is heating, start rolling out your dough.
- You want the dough about a 3/16-1/4 inch thick. When it’s all rolled out, cut the dough into 4×4 squares.
- Once the dough is cut, you will take your cottage cheese mixture and measure 2 tablespoons of the mixture and put in the middle of each 4×4 square, (do one at a time) fold the dough over and pinch all edges so the mixture is sealed inside. Place on a plate or just set aside on the counter until you have finished with them all. Depending on how long it takes you the dough may become sticky. To prevent this, dust the counter or plate with flour before setting finished veronicas on it.
- Melt Crisco in a large pan once the water has reached the boiling point and you are ready to start cooking your veronicas. If you don’t have Crisco you can use butter.
- Now that your water is at a gentle boil and your pan is heated it’s time to start cooking your veronicas.
- Place veronicas individually into your heated pot. My pot can hold about 4.
- Once your veronicas float they are ready to be put in a strainer (just rinse the same strainer you used to drain your cottage cheese). After the water has dripped off, place them in your heated frying pan.
- Cook one side until golden brown and then flip and cook the other side.
- Turn your oven onto the lowest setting. Place your finished veronicas on a plate or large platter and keep warm in your heated oven until you have finished cooking them all.
- You can now make your cream gravy/sauce. I do this the same time as I’m frying the Veronicas to save time, but if you are a beginner just wait and leave it until they are warming in the oven.
- Your juice from the cottage cheese should already be in a large frying pan. Now add any cottage cheese mixture left over from filling your veronicas into the pan. Last add enough soured cream, sour cream, or plain yogurt (your choice) to make a nice thick cream gravy/sauce. Heat the mixture on low to medium heat until heated through.
- Set your table, pull heated veronicas out of the oven and place them, along with your sauce on the table. You now can relax and enjoy a family favorite meal!
If you have leftovers, they can be reheated in a pan along with extra sauce as a breakfast meal. If you don’t have gravy/sauce left, then add your choice of toppings. Syrup, butter etc.
You are now finished and know how to make Veronicas and cream gravy/sauce. Again, this is a family recipe and one I hope you will enjoy for a lifetime!
Try this great recipe for additional dinner ideas. A Quick and Easy Minestrone Soup Recipe
Aw a little oung child living in North Dakota, my Mom would make these as special treats, I miss my mom and her veronica
I’m glad to hear this recipe brought up some fond memories. I hope you try making them and share the tradition.