Sauerkraut Stuffed Voreniki: Grandma’s Secret Recipe with a Creamy Twist

Voreniki (Perogies) With Sauerkraut Filling 🥟

Overview:

• Name: Voreniki (Perogies) With Sauerkraut Filling
• Cook Time: 15 minutes
• Prep Time: 20 minutes
• Total Time: 35 minutes
• Description: This cherished recipe, passed down from my grandmother, has been enhanced with a touch of whipping cream to create a tender dough that’s not overly chewy. The sauerkraut filling, perfected through experimentation, has become a favorite among friends and family.
• Recipe Category: Vegetable
• Keywords: Russian, Polish, European, < 60 Mins, Freezer
• Aggregated Rating: 5 stars
• Calories: 319.6 per serving
• Servings: 8
• Yield: 36 Voreniki

Ingredients:

Instructions:

Dough Preparation:

1. In a medium mixing bowl, combine eggs, milk, whipping cream, and salt. Beat until well incorporated.
2. Add baking powder, stirring gently.
3. Gradually mix in all-purpose flour until a dough forms. Add more flour if needed to prevent sticking.
4. Shape the dough into a ball and divide it in half. Cover each portion with plastic wrap and set aside.

Sauerkraut Preparation:

1. Squeeze excess liquid from sauerkraut and discard.
2. In a large frying pan, cook sauerkraut over medium-high heat for about 20 minutes.
3. Once cooled slightly, squeeze out any remaining liquid and set aside.
4. In the same pan, melt butter and sauté garlic and onions until golden (about 3-5 minutes).
5. Add chopped sweet red pepper, green pepper, sauerkraut, salt, and pepper. Fry for an additional 10 minutes, stirring frequently. Avoid burning.
6. Allow the filling to cool before use.

Voreniki Assembly:

1. Break off pieces of dough and roll them into golf ball-sized balls.
2. Roll out each ball into rounds, approximately 1/16 inch thick.
3. Place the dough into a 5-inch “MINI FORM” so that it slightly overhangs the edges.
4. Spoon about 2 tablespoons of filling into the center of each dough round.
5. Lift the edge of the “MINI FORM” and gently press the filling down. Fold the form completely over and squeeze to seal.
6. Trim any excess dough and set aside for later use.
7. Repeat until all dough and filling are used.

Cooking:

1. Fill a pasta cooker or large pot 3/4 full with water and bring to a boil.
2. Add olive oil and salt to the boiling water.
3. Carefully drop in 6 to 12 assembled voreniki, stirring once to prevent sticking.
4. Cook for about 3 minutes until they rise to the surface and float (approximately 1 1/2 minutes).
5. Remove with a slotted spoon and place in a bowl. Optionally, toss with butter to coat.
6. Serve immediately with additional butter, sour cream or yogurt, and chopped green onions or chives.

Storage and Reheating:

• To store, refrigerate any leftover filling and use within 3 days.
• For freezing, place assembled voreniki in a single layer on a tray or cookie sheet. Once frozen, transfer to zip-loc bags in desired quantities.
• To reheat, either boil for 1 1/2 minutes or fry in butter until golden brown on both sides, flipping once.

Enjoy these homemade Voreniki with Sauerkraut Filling, a delicious blend of tradition and innovation!