Recipe by William (Uncle Bill) Anatooskin
A traditional Russian recipe that has been in our family for over 100 years. I have made some modifications to tenderize the dough and also make them tastier.
Top Review by Rachel P.
AMAZING!! This recipe is an official entry into the family cookbook. I was invited to a Russian potluck dinner and had no idea about Russian food. I search recipes found this one and made it! It was super easy, fast and fun! At the dinner it was a hit. One guy couldn't complement me enough abut how authentic it tasted, like he was right back home! People were going back for thirds but it went after one and a half! I was astounded the reception this recipe recieved....or rather not so astounded because of how tantalizingly delicious it is! Thank you so very much! I am very grateful for this recipe and want to venture further into Russian cuisine!
- 2 large eggs
- 3⁄4 cup whole milk, homogenized
- 1⁄4 cup whipping cream
- 1⁄2 teaspoon salt
- 1 teaspoon baking powder
- 2 1⁄2 cups all-purpose flour
- 3 cups ricotta cheese
- 2 large eggs, beaten
- 3⁄4 cup finely chopped green onion
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1⁄2 cup melted butter
- 1⁄2 cup sour cream or 1⁄2 cup plain yogurt
- 1⁄4 cup finely chopped green onions or 1⁄4 cup finely chopped chives
Directions See How It's Made
- DOUGH PREPARATION--------------.
- In a medium size mixing bowl, add eggs, milk, whipping cream and salt and whisk well to blend.
- Add baking powder and stir in gently.
- In a large mixing bowl, combine flour and egg mixture and mix well to incorporate.
- Add additional flour if necessary so that dough does not stick to the bowl or feel sticky.
- Form dough into a ball and knead about 10 times.
- Divide dough in half, form into balls, wrap each ball in plastic wrap and set aside.
- Squeeze out as much liquid from Ricotta cheese and discard.
- In a large mixing bowl, add Ricotta cheese and beaten eggs and mix well to blend.
- Add chopped green onions, salt and black pepper and mix to incorporate.
- Break off pieces of dough and form into balls about the size of a golf ball.
- On a floured surface, roll out each ball to a round about 1/16 inch thickness, turning at least once during rolling.
- Place dough into a 5 inch"MINI FORM" and make sure that the dough projects over the edges.
- Spoon about 2 tablespoons of filling into the centre, lift one edge of the"MINI FORM" and lightly press push the filling down.
- Now fold the"MINI FORM" completely over and squeeze tightly.
- Remove any excess dough by running your finger around the folded edge and set dough aside to be use again.
- Continue to form the Voreniki until all dough and filling are used up.
- If you have any filling left over, cover and refrigerate to be used within 2 days.
- TO COOK--------------.
- Fill a pasta cooker or a large cooking pot 3/4 full with water and bring to a rolling boil.
- Add 2 tablespoons of olive oil and 1 tablespoon of salt to the water.
- While the water is boiling, drop 6 formed Voreniki, stir once carefully with a slotted spoon so that the Voreniki do not stick together.
- Cook for 3 minutes total as they will rise to the surface after cooking for about 1 1/2 minutes.
- Remove with a slotted spoon and place in a bowl.
- If desired, sprinkle some melted butter over the Voreniki.
- DO NOT add melted butter if you are going to freeze the Voreniki.
- Serve immediately with additional melted butter, a dollop of sour cream or yogurt and a sprinkling of chopped green onions or chives.
- To reheat, you can drop them again into boiling water for about 1 1/2 minutes.
- You can also fry the Voreniki in a small amount of butter, cover and fry on medium-high for 1 minute on each side or until lightly browned.
- TO FREEZE--------------.
- Place on a tray or cookie sheet in a single layer and freeze.
- Then package them in zip-loc bags or vacuum seal in bags in desired amounts.
- To reheat frozen Voreniki; let thaw for about 1/2 hour and then fry in a small almount of butter as noted above.