Best 4 Voreniki Perogies Potatocheddar Cheese Onion Recipes

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**Vareniki: A Culinary Journey into Ukrainian Delights**

Embark on a culinary adventure to discover the enticing flavors of vareniki, a traditional Ukrainian dish that has captivated taste buds for generations. These delectable dumplings, also known as perogies, are a testament to the rich cultural heritage of Ukraine, offering a symphony of flavors and textures that will transport you to the heart of this vibrant country. From the classic potato and cheddar cheese filling to the savory onion variation, each recipe promises a unique culinary experience. So, prepare your taste buds for a delightful journey as we delve into the secrets of crafting these treasured Ukrainian dumplings.

Let's cook with our recipes!

VORENIKI (PEROGIES), POTATO/CHEDDAR CHEESE & ONION



Voreniki (Perogies), Potato/Cheddar Cheese & Onion image

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

2 large eggs
3/4 cup whole milk, homogenized
1/4 cup whipping cream
1/4 cup sour cream
1/2 teaspoon salt
1 teaspoon baking powder
2 3/4 cups all-purpose flour
3 large potatoes, peeled and quartered
1 cup grated sharp cheddar cheese
1/4 cup finely chopped onions or 1/4 cup green onion
1/2 teaspoon salt
1/2 teaspoon black pepper

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.

RUSSIAN VORENIKI (VARENIKI, PEROGIES) RICOTTA CHEESE AND ONIONS



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.

VARENIKI (RUSSIAN PIEROGI) WITH POTATOES AND MUSHROOMS



Vareniki (Russian Pierogi) with Potatoes and Mushrooms image

This is one of the most favorite dishes of our family: vareniki (Russian pierogi or dumplings) filled with potatoes and fried mushrooms. Serve with sour cream mixed with fresh herbs.

Provided by nt_bella

Categories     Main Dish Recipes     Dumpling Recipes

Time 1h15m

Yield 45

Number Of Ingredients 10

18 ounces potatoes
salt and freshly ground black pepper
3 cups all-purpose flour
1 teaspoon salt
¼ cup sour cream
½ teaspoon baking soda
½ cup water
¼ cup butter
2 onions, finely diced
3 ½ cups finely chopped button mushrooms

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 25 minutes. Drain potatoes and mash; season with salt and pepper.
  • Combine flour and 1 teaspoon salt in a large bowl while potatoes are cooking. Stir sour cream and baking soda together in a second bowl. Add water to flour mixture and blend in, followed by sour cream mixture. Knead into a smooth dough, cover with plastic wrap, and refrigerate for 10 to 15 minutes.
  • Melt butter in a skillet over medium heat and cook onions until browned, 5 to 10 minutes. Add mushrooms and cook until browned, about 5 minutes. Add to mashed potatoes.
  • Divide dough into 4 portions and roll each portion into a 1 1/2-inch thick rope. Cut ropes into small 1/2-inch pieces. Press each dough piece into a small flat circle and place 1 teaspoon of potato filling in the center. Fold dough over into a half-moon shape and seal edges.
  • Bring a large pot of salted water to a gentle boil. Add the vareniki in batches and cook until they float to the surface, about 3 minutes. Cook for 2 to 3 minutes more. Remove with a slotted spoon and place in a colander to drain.

Nutrition Facts : Calories 56.1 calories, Carbohydrate 9.5 g, Cholesterol 3.3 mg, Fat 1.4 g, Fiber 0.7 g, Protein 1.4 g, SaturatedFat 0.8 g, Sodium 78.6 mg, Sugar 0.6 g

UKRAINIAN ZENIA'S POTATO VARENYKY (PEROGIES, PYROHY)



Ukrainian Zenia's Potato Varenyky (perogies, Pyrohy) image

This dough is made of potato and flour, and filled with potato and cheddar cheese. Potatoes added to the dough make the dough very soft. There are probably as many versions of varenyky as there are Ukrainian moms.

Provided by Olha7397

Categories     European

Time 15m

Yield 4 serving(s)

Number Of Ingredients 12

1 small onion, finely chopped
2 tablespoons butter
2 cups warm mashed potatoes
3/4 cup shredded cheddar cheese
salt & freshly ground black pepper
2 cups all-purpose flour
1 teaspoon salt
2 egg yolks
1/2 cup cold mashed potatoes
1 tablespoon melted butter
1/2 cup cool water (approx.)
melted butter

Steps:

  • PREPARE THE FILLING FIRST: Saute the onion in the butter until softened, about 6 minutes.
  • Combine with the potatoes and cheese and mix well.
  • Season with salt and pepper.
  • Let cool thoroughly before using.
  • (The filling can be made a day ahead and kept covered and refrigerated.
  • Bring to room temperature before using.).
  • TO MAKE THE DOUGH: Combine the flour and salt in a large mixing bowl.
  • Add the egg yolks, mashed potatoes, melted butter and just enough of the water to form a medium-soft dough.
  • Turn the dough out onto a lightly floured surface and knead until smooth. (Too much kneading will make the dough tough.).
  • Divide the dough in half and cover with an inverted bowl.
  • Let stand for 10 minutes.
  • Roll out the dough until it is quite thin and cut rounds about 2 to 3 inches wide with a large biscuit cutter.
  • Bring a large pot of water to a boil and add a little salt.
  • To each round of dough, add a spoonful of filling ad fold over to form a half circle.
  • Press the edges together with well floured fingers, making sure the varenyky are well sealed.
  • Transfer them to a lightly floured surface and cover them with a clean tea towel so that they do not dry out.
  • Drop a few at a time into the boiling water, stirring gently with a wooden spoon to separate them and keep them from sticking to the bottom of the pot.
  • Boil for 3 to 4 minutes, at which point they should be puffed and bobbing on the surface.
  • (The thinner the dough and the smaller the pyrohy, the quicker they will cook.).
  • Transfer with a slotted spoon to a colander, drain thoroughly and place in a warmed bowl.
  • Drizzle with melted butter and toss gently to keep them from sticking together.
  • Cover and keep warm while you cook the remaining varenyky.
  • Serve with fried onions and sour cream. Serve hot. Makes 4 serving.
  • Great Potatoes.

Tips:

  • To make the dough, use a food processor or stand mixer fitted with a dough hook. This will help to ensure that the dough is smooth and elastic.
  • If the dough is too dry, add 1 tablespoon of water at a time until it comes together.
  • If the dough is too wet, add 1 tablespoon of flour at a time until it is no longer sticky.
  • Be careful not to overwork the dough, as this will make it tough.
  • When rolling out the dough, use a light touch to avoid tearing it.
  • To prevent the vareniki from sticking together, dust them with flour before boiling them.
  • Serve the vareniki immediately with your favorite toppings, such as sour cream, butter, or fried onions.

Conclusion:

Vareniki are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be filled with a variety of ingredients, making them a great option for using up leftovers. Whether you are a fan of traditional potato and cheese vareniki or prefer to experiment with different fillings, there is sure to be a recipe that you will love. So next time you are looking for a hearty and satisfying meal, give vareniki a try!

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