Recipe by William (Uncle Bill) Anatooskin
This recipe was handed down to me by my grandmother, however, I added some whipping cream to make the dough tender and not too chewy. The sauerkraut filling is one that I have developed by experimentation and everyone just loves it.
- 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
- 4 cups wine-cured sauerkraut, squeeze out liquid and discard
- 1⁄2 cup butter
- 4 garlic cloves, minced
- 1 medium onion, finely chopped
- 1 large sweet red pepper, seeded and finely chopped
- 1 large green pepper, seeded and finely chopped
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
Directions See How It's Made
- DOUGH PREPARATION----------------.
- In a medium size mixing bowl, add eggs, milk, whipping cream, salt and beat well.
- Add baking powder and stir in gently.
- Add flour to egg/milk mixture and mix well.
- Add additional flour if necessary so that dough does not stick to bowl or feel sticky.
- Form dough into a ball and divide in half.
- Cover each half portion with plastic wrap and set aside.
- SAUERKRAUT PREPARATION-----------------.
- Squeeze out as much liquid as possible and discard.
- In a large frying pan, add sauerkraut and cook for about 20 minutes on medium-high heat.
- Cool slightly, then squeeze out as much liquid and discard; set aside.
- In the same frying pan, add butter, garlic and chopped onions and saute' until golden in color, about 3 to 5 minutes.
- Add chopped sweet red pepper, chopped green pepper, sauerkraut, salt and pepper and fry for an additional 10 minutes, stirring often; DO NOT BURN.
- Cool before using filling.
- Break off pieces of dough and form into balls about the size of a golf ball.
- Roll out each ball of dough into rounds to about 1/16 inch in thickness.
- Place dough into a 5 inch"MINI FORM" so that the dough projects slightly over the edges.
- Spoon about 2 tablespoons of filling into the centre, lift the edge of the"MINI FORM" and slightly push the filling down.
- Now fold the MINI FORM completely over and squeeze.
- Remove excess dough with your fingers and set aside to use again.
- Continue to form the Voreniki until all dough and filling are used up.
- If you have filling left over, cover and refrigerate and use within 3 days.
- TO COOK----------------.
- Fill a pasta cooker or a large pot 3/4 full with water and bring to a boil.
- Add 2 tablespoons of olive oil and 1 tablespoon of salt to the water.
- While the water is boiling, add 6 to 12 formed voreniki, stir once with a slotted spoon so that they do not stick together.
- Cook for about 3 minutes as they will rise to the surface and float after about 1 1/2 minutes.
- Remove with a slotted spoon and place in a bowl.
- If desired, add some butter to coat.
- Serve immediately with additional butter, a dollop of sour cream or yogurt and a sprinkling of chopped green onions or chives.
- To reheat, you can drop them into boiling water for about 1 1/2 minutes and serve.
- Or, you can fry them in a small amount of butter until they are golden brown.
- Cover when frying and turn over once until golden on both sides.
- The Voreniki freeze very well.
- Place on a tray or cookie sheet in one layer and freeze.
- Then package them in zip-loc bags in quantities as desired.
- If desired, add about 1/2 cup of finely chopped and fried bacon to the mixture.