Russian Voreniki (Vareniki, Perogies) Ricotta Cheese and Onions

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.

• Ready In: 50 mins
• Serves: 8
• Yields: 36 Voreniki

Ingredients

• DOUGH

• 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

• FILLING

• 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

1. DOUGH PREPARATION--------------.
2. In a medium size mixing bowl, add eggs, milk, whipping cream and salt and whisk well to blend.
3. Add baking powder and stir in gently.
4. In a large mixing bowl, combine flour and egg mixture and mix well to incorporate.
5. Add additional flour if necessary so that dough does not stick to the bowl or feel sticky.
6. Form dough into a ball and knead about 10 times.
7. Divide dough in half, form into balls, wrap each ball in plastic wrap and set aside.
8. FILLING--------------.
9. Squeeze out as much liquid from Ricotta cheese and discard.
10. In a large mixing bowl, add Ricotta cheese and beaten eggs and mix well to blend.
11. Add chopped green onions, salt and black pepper and mix to incorporate.
12. Break off pieces of dough and form into balls about the size of a golf ball.
13. On a floured surface, roll out each ball to a round about 1/16 inch thickness, turning at least once during rolling.
14. Place dough into a 5 inch"MINI FORM" and make sure that the dough projects over the edges.
15. Spoon about 2 tablespoons of filling into the centre, lift one edge of the"MINI FORM" and lightly press push the filling down.
16. Now fold the"MINI FORM" completely over and squeeze tightly.
17. Remove any excess dough by running your finger around the folded edge and set dough aside to be use again.
18. Continue to form the Voreniki until all dough and filling are used up.
19. If you have any filling left over, cover and refrigerate to be used within 2 days.
20. TO COOK--------------.
21. Fill a pasta cooker or a large cooking pot 3/4 full with water and bring to a rolling boil.
22. Add 2 tablespoons of olive oil and 1 tablespoon of salt to the water.
23. While the water is boiling, drop 6 formed Voreniki, stir once carefully with a slotted spoon so that the Voreniki do not stick together.
24. Cook for 3 minutes total as they will rise to the surface after cooking for about 1 1/2 minutes.
25. Remove with a slotted spoon and place in a bowl.
26. If desired, sprinkle some melted butter over the Voreniki.
27. DO NOT add melted butter if you are going to freeze the Voreniki.
28. Serve immediately with additional melted butter, a dollop of sour cream or yogurt and a sprinkling of chopped green onions or chives.
29. To reheat, you can drop them again into boiling water for about 1 1/2 minutes.
30. 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.
31. TO FREEZE--------------.
32. Place on a tray or cookie sheet in a single layer and freeze.
33. Then package them in zip-loc bags or vacuum seal in bags in desired amounts.
34. To reheat frozen Voreniki; let thaw for about 1/2 hour and then fry in a small almount of butter as noted above.