Voreniki Perogies Potatocheddar Cheese Onion Recipes

RUSSIAN VORENIKI (VARENIKI, PEROGIES) RICOTTA CHEESE AND ONIONS

Steps:

• 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.

VORENIKI (PEROGIES), POTATO/CHEDDAR CHEESE & ONION

Steps:

• 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.
• FILLING--------------.
• 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.