Veranikas

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Related to: General Bessarabia, 

My grandmother was born in 1873 in Orhei. Her parents had a strong Romanian influence and some of these recipes may be as much Romanian as Bessarabian.
 

Dough Ingredients:

2 C unsifted Flour pinch Salt

1 Egg 1 T Oil

1/3 to 1/2 C Water

Filling Ingredients:

2 lbs potatoes

Grieven (see Chicken Fat and Grieven Recipe)

Chicken Fat (see Chicken Fat and Grieven Recipe)
 

Mix dough ingredients. Dough should not be too soft. Roll dough. Cut into rounds (circles).

Boil and mash potatoes. Add salt, pepper and grieven to taste (enough grieven to turn potatoes light brown).

Put spoonful of potato on each round; seal into crescent shape by pinching dough together along the folded edges.

Drop into boiling salted water for about 5 minutes. Pour into colander and rinse with hot water. Place them back into pot and add a small amount of chicken fat. Shake 5 or 6 times to coat.