Cheese Dumplings with Ham and Gravy

Combine cottage cheese, 2 eggs, and a pinch of pepper in a large mixing bowl. Blend the mixture with an electric mixer until it's fully incorporated and smooth; set the filling aside for later use.

Mix together flour, milk powder, baking powder, and a small amount of salt in a large bowl. Combine the dry ingredients with 2 eggs, water, and oil in a separate small bowl; blend until you get a smooth mixture.

Knead the dough on a surface dusted with flour until it's fully incorporated and smooth, about 10 times. Divide the dough in half and roll out each portion to a thickness of 1/8 inch. Use a round cutter with a diameter of 4 inches to cut out the dough rounds.

Place 1 tablespoon of the cottage cheese filling in the center of each dough round. Wet the edges and fold over to form a half-moon shape; press the edges together to seal the dumpling.

Fill a large pot with water and bring it to a boil. Add half of the dumplings and cook until they're tender, about 8-10 minutes; use a slotted spoon to remove them from the water and transfer them to a plate. Cook the remaining dumplings.

Melt butter in a medium-sized saucepan over low-medium heat. Add diced ham and cook until it's lightly browned. Stir in 3 tablespoons of flour, a small amount of salt, and a pinch of pepper. Pour in milk all at once; cook and stir until the mixture thickens and becomes bubbly. Serve the gravy over the cooked dumplings.