RUSSIAN VORENIKI (VARENIKI, PEROGIES) RICOTTA CHEESE AND ONIONS

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Russian Voreniki (Vareniki, Perogies) Ricotta Cheese and Onions image

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.

Provided by William Uncle Bill

Categories     Cheese

Time 50m

Yield 36 Voreniki, 8 serving(s)

Number Of Ingredients 14

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
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

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.

Ajigbe Zachariah
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These vareniki are the perfect food to serve with a big bowl of soup.


Lagend Nabeel
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I love the crispy edges of these vareniki. They're so addictive!


Mashoque Jaan
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These vareniki are a great comfort food. They're warm and filling, and they always make me feel good.


Rodaina Eslam
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I made these vareniki for a party and they were a huge hit! Everyone loved them and they were gone in no time.


Mubin Jahedur
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These vareniki were a great way to use up some leftover ricotta cheese. They were quick and easy to make, and they were very tasty.


Nirjana Mou
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I'm so glad I found this recipe! These vareniki were so easy to make and they turned out perfectly. I will definitely be making them again.


Motlatso Malete
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These vareniki were a lot of work to make, but they were so worth it! They were absolutely delicious and everyone loved them.


Wishal Anwar
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I'm not sure what I did wrong, but my vareniki turned out really tough. I think I might have overcooked them.


Yvette A. Mercado
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These vareniki were okay, but I've had better. The filling was a bit too runny for my taste.


Miracle Augustine
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I was disappointed with this recipe. The dough was too thick and the filling was too dry. I would not recommend this recipe.


H S TV
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These vareniki were a bit bland for my taste. I think I would add some more salt and pepper to the filling next time.


Michelle McGee
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I made a few substitutions to this recipe and they turned out great! I used sour cream instead of ricotta cheese, and I added some chopped dill to the filling. I also cooked the vareniki in a pan with some butter instead of boiling them.


jinky Abeleda
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I love vareniki, and this recipe did not disappoint. The ricotta and onion filling was creamy and flavorful, and the dough was perfectly cooked.


Zaydoon Bayyoud
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These vareniki were a bit more work to make than I expected, but they were totally worth it. The end result was so delicious and satisfying.


Tanver Hossen
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I'm not a huge fan of ricotta cheese, but I really enjoyed these vareniki. The onion flavor really balanced out the cheese and made them very flavorful.


TD Andrei
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I made these vareniki for my family and they were a huge hit! Everyone loved the flavor and texture. I especially liked the crispy edges of the dough.


Aakhil Beedasee
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These vareniki were absolutely delicious! The ricotta and onion filling was perfectly savory and cheesy, and the dough was cooked to perfection. I will definitely be making these again.