Recipe by William (Uncle Bill) Anatooskin
The Voreniki are an excellent side dish and are handy to have available frozen. I have improved on this recipe since my Russian Grandmother taught me how to make them over 50 years ago. Using whipping cream in the dough mixture, tenderizes the dough
Top Review by Azurebuck
Dough cooked up very tender; the potato filling had an excellent flavor & best anyone had ever had. Recipe doubled nicely; made by hand without crimper/mini-form and wasn't too difficult at all & well worth it. Never will buy store bought again! Thanks Uncle Bill!
- 2 large eggs
- 3⁄4 cup whole milk, homogenized
- 1⁄4 cup whipping cream
- 1⁄4 cup sour cream
- 1⁄2 teaspoon salt
- 1 teaspoon baking powder
- 2 3⁄4 cups all-purpose flour
- 3 large potatoes, peeled and quartered
- 1 cup grated sharp cheddar cheese
- 1⁄4 cup finely chopped onions or 1⁄4 cup green onion
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
Directions See How It's Made
- DOUGH PREPARATION--------------.
- In a medium size mixing bowl, add eggs, milk, whipping cream, sour cream and salt and whisk well to blend.
- Add baking powder and stir in gently.
- In a large mixing bowl, add flour and egg mixture and mix well to incorporate.
- Add additional flour if necessary so that dough does not stick to bowl or feel sticky.
- Form dough into a ball and knead about 10 times.
- Divide dough in half, form into balls, cover with a damp cloth and set aside until ready to use.
- In a medium size saucepan, add potatoes and cover with water.
- Cook until potatoes are tender; drain.
- Mash potatoes, then add grated cheddar cheese, onion, salt and pepper and mix well to incorporate.
- Break off pieces of dough and form into balls, about the size of a golf ball.
- Roll out each ball of dough on a floured surface to about 1/16 inch thickness.
- Place dough into a 4 or 5 inch "MINI FORM" and make sure that the dough projects over the edges.
- Spoon about 1 to 2 tablespoons of filling into the centre, (depending to the size of Mini Form you are using). Place the form into one hand and lift the edge of the"MINI FORM" and slightly push the filling down with your finger.
- Now fold the"MINI FORM" completely over and squeeze.
- Remove excess dough by running your finger around the folded edges and set excess dough aside to be used again.
- Continue to form the Voreniki until all dough and filling are used up.
- As an alternate, if you do not have a "MINI-FORM", after rolling the dough out to 1/16 inch thickness, place a heaping tablespoon of filling in the center. Fold the dough over and crimp together. Then take a fork that is dipped in flour and press the edges to ensure a seal.
- If you have filling left over, cover and refrigerate to use later or form patties and fry.
- TO COOK--------------.
- Fill a pasta cooker or a large 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.
- When the water is in a rolling boil, drop in 6 formed Voreniki, stir once with a slotted spoon so that they do not stick together.
- Cook for about 2 minutes or until they rise to the surface in about 1 1/2 minutes of cooking and continue to cook for the full 2 minutes.
- Remove with a slotted spoon and place in a bowl.
- If desired, add some melted butter to coat.
- 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.
- Or you can fry them in a small amount of butter, cover and fry on medium-high heat for about 1 minute on each side or until golden brown.
- The Voreniki freeze very well.
- Place on a tray or a cookie sheet in one layer and freeze.
- Then package them in zip-loc bags or vacuum seal bags in quanties as desired.
- To reheat frozen Voreniki; let thaw for about 1/2 hour and then fry in a small amount of butter as noted above.