Best 4 Voreniki Perogies Potatocheddar Cheese Onion Recipes

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.

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.

VARENIKI (RUSSIAN PIEROGI) WITH POTATOES AND 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.

UKRAINIAN ZENIA'S POTATO VARENYKY (PEROGIES, PYROHY)

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.