Russian Voreniki (Vareniki, Perogies) Ricotta Cheese and Onions Recipe
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Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 214.28 Kcal (897 kJ) | ||
| Calories from fat | 116.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.94g | 20% | |
|---|---|---|---|
| Cholesterol | 80.09mg | 27% | |
| Sodium | 190.7mg | 8% | |
| Potassium | 144.76mg | 3% | |
| Total Carbs | 15.95g | 5% | |
| Sugars | 0.71g | 3% | |
| Dietary Fiber | 0.62g | 2% | |
| Protein | 8.39g | 17% | |
| Vitamin C | 0.6mg | 1% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.5mg | 3% | |
| Calcium | 132.3mg | 13% | |
| Amount Per 100 g | |||
| Calories | 217.19 Kcal (909 kJ) | ||
| Calories from fat | 118.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.12g | 20% | |
|---|---|---|---|
| Cholesterol | 81.18mg | 27% | |
| Sodium | 193.28mg | 8% | |
| Potassium | 146.73mg | 3% | |
| Total Carbs | 16.17g | 5% | |
| Sugars | 0.72g | 3% | |
| Dietary Fiber | 0.63g | 2% | |
| Protein | 8.51g | 17% | |
| Vitamin C | 0.6mg | 1% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.5mg | 3% | |
| Calcium | 134.1mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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