The Voreniki are an excellent side dish and are handy to have available frozen. I have improved on this recipe since my Russian Grandmother taught me how to make them over 50 years ago. Using whipping cream in the dough mixture, tenderizes the dough
Provided by William Uncle Bill
Categories Potato
Time 50m
Yield 36 Voreniki, 8 serving(s)
Number Of Ingredients 12
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.
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Ali ahmad Khadim Hussain
[email protected]These perogies were a bit more work than I expected, but they were worth it. They were so delicious and they made a great addition to my holiday dinner.
Syed Ismaeil
[email protected]I'm not a big fan of perogies, but I tried these and they were actually really good. The dough was light and fluffy and the filling was flavorful.
Kaitlyn Onders Anderson
[email protected]These perogies are a great make-ahead meal. I like to make a big batch on the weekend and then freeze them for later.
ayesha manzoor
[email protected]I've made these perogies several times now and they're always a hit with my family. They're especially good with a dollop of sour cream on top.
pravin friends sothanaigal
[email protected]These perogies are a great way to use up leftover mashed potatoes. I also like to add some chopped vegetables to the filling, such as spinach or mushrooms.
Patricia O'Neill
[email protected]I love that this recipe is so easy to follow. I'm not a very experienced cook, but I was able to make these perogies without any problems.
Katie A
[email protected]I'm a vegetarian, so I used a vegan cheese blend in the filling. The perogies were still delicious and cheesy.
Collen Nuwa
[email protected]I used a gluten-free flour blend to make these perogies and they turned out great! They were just as delicious as the traditional version.
haziq jawad
[email protected]I'm allergic to onions, so I omitted them from the recipe. The perogies were still delicious!
osuna patrick
[email protected]I followed the recipe exactly and my perogies turned out terrible. I'm not sure what went wrong.
Hridoy King
[email protected]These perogies were a bit bland for my taste. I think I would add more seasoning next time.
Doly Islam
[email protected]I'm not a fan of perogies, but I tried these and they were actually really good. The filling was creamy and flavorful.
Wesley Davidson
[email protected]These perogies were a bit more work than I expected, but they were worth it. They were so delicious!
Umi Basnet
[email protected]I love how versatile these perogies are. You can fill them with anything you like and they always turn out great.
MD Emon Mia
[email protected]These perogies are a great way to use up leftover mashed potatoes. I also added some chopped bacon to the filling and it was a delicious addition.
ns COMMUNICATION
[email protected]I tried making these perogies for the first time last night and they were delicious! The dough was easy to work with and the filling was flavorful.
Jaihon PJR
[email protected]These were so easy to make and they tasted amazing! I used a combination of cheddar and mozzarella cheese and they were perfect.
Kashis Saddle
[email protected]I've made these perogies several times now and they always turn out great. I love that I can use any kind of cheese I have on hand and they always come out delicious.
Afaq Ashfaq
[email protected]These perogies were a hit with my family! The potato-cheddar-cheese filling was delicious and the dough was cooked perfectly. I will definitely be making these again.