Russian Voreniki (vareniki, Perogies) Ricotta Cheese And Onions

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 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

Recipe

• 1 dough preparation--------------.
• 2 in a medium size mixing bowl, add eggs, milk, whipping cream and salt and whisk well to blend.
• 3 add baking powder and stir in gently.
• 4 in a large mixing bowl, combine flour and egg mixture and mix well to incorporate.
• 5 add additional flour if necessary so that dough does not stick to the bowl or feel sticky.
• 6 form dough into a ball and knead about 10 times.
• 7 divide dough in half, form into balls, wrap each ball in plastic wrap and set aside.
• 8 filling--------------.
• 9 squeeze out as much liquid from ricotta cheese and discard.
• 10 in a large mixing bowl, add ricotta cheese and beaten eggs and mix well to blend.
• 11 add chopped green onions, salt and black pepper and mix to incorporate.
• 12 break off pieces of dough and form into balls about the size of a golf ball.
• 13 on a floured surface, roll out each ball to a round about 1/16 inch thickness, turning at least once during rolling.
• 14 place dough into a 5 inch"mini form" and make sure that the dough projects over the edges.
• 15 spoon about 2 tablespoons of filling into the centre, lift one edge of the"mini form" and lightly press push the filling down.
• 16 now fold the"mini form" completely over and squeeze tightly.
• 17 remove any excess dough by running your finger around the folded edge and set dough aside to be use again.
• 18 continue to form the voreniki until all dough and filling are used up.
• 19 if you have any filling left over, cover and refrigerate to be used within 2 days.
• 20 to cook--------------.
• 21 fill a pasta cooker or a large cooking pot 3/4 full with water and bring to a rolling boil.
• 22 add 2 tablespoons of olive oil and 1 tablespoon of salt to the water.
• 23 while the water is boiling, drop 6 formed voreniki, stir once carefully with a slotted spoon so that the voreniki do not stick together.
• 24 cook for 3 minutes total as they will rise to the surface after cooking for about 1 1/2 minutes.
• 25 remove with a slotted spoon and place in a bowl.
• 26 if desired, sprinkle some melted butter over the voreniki.
• 27 do not add melted butter if you are going to freeze the voreniki.
• 28 serve immediately with additional melted butter, a dollop of sour cream or yogurt and a sprinkling of chopped green onions or chives.
• 29 to reheat, you can drop them again into boiling water for about 1 1/2 minutes.
• 30 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.
• 31 to freeze--------------.
• 32 place on a tray or cookie sheet in a single layer and freeze.
• 33 then package them in zip-loc bags or vacuum seal in bags in desired amounts.
• 34 to reheat frozen voreniki; let thaw for about 1/2 hour and then fry in a small almount of butter as noted above.