Fry water out of ham until lightly browned, set aside

Sift 3c flour, salt and baking powder into a large bowl, make a well in the center and add the egg/milk mixture. Mix well (dough will be tacky) and turn out onto floured workspace. Knead 10-12 times adding flour as needed, cover loosely, and set aside

Mix the cottage cheese, egg yolks and salt and pepper to taste in a medium bowl, cover and refrigerate until needed.

Roll out dough in a rectangle shape onto floured workspace to 1/4"' thick, using a 4-6" cookie cutter or a pizza wheel cut dough into 4-6" squares or circles.

Add 1 heaping tablespoon filling onto the center of each section, fold over and pinch shut with a fork, if they won't stick use a minute amount of water along the edge.

Heat a large pot of water to boiling, add the verenika 3-4 at a time and boil until puffy and cooked, 2-4 minutes, transfer to a cookie rack to drain briefly.

In a large skillet heat 2 Tbs bacon grease, butter, or vegetable oil over medium high heat. Brown the verenika on each side until golden brown, 4 minutes per side.

For the gravy add 4 Tbs flour to 1 cup milk and whisk until mixed thoroughly. Heat the remaining 1 cup milk, sour cream and whipping cream in a large saucepan over medium high heat, stirring frequently.

When just beginning to boil add the flour and milk mixture and boil until thick, add the fried ham, remove from heat.

Serve the verenika and gravy separate and pour over as needed. This dish takes some time to prepare but is an old German favorite.