Russian Voreniki (Vareniki, Perogies) Ricotta Cheese and Onions

READY IN: 50mins




  • 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.
  • FILLING--------------.
  • 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.