Cheesy Russian Voreniki Delight: Irresistible Ricotta Perogies Recipe

Russian Voreniki (Vareniki, Perogies) with Ricotta Cheese and Onions 🇷🇺

Description: Dive into the rich heritage of Russian cuisine with this cherished family recipe passed down for over a century. These delectable Voreniki, also known as Vareniki or Perogies, have been lovingly modified to enhance their tenderness and flavor, making them an irresistible treat for any occasion.

• Cook Time: 30 minutes
• Prep Time: 20 minutes
• Total Time: 50 minutes
• Servings: 8
• Yield: 36 Voreniki

Ingredients:

For the Dough:

• 2 eggs 🥚🥚
• 3/4 cup milk 🥛
• 1/4 cup whipping cream 🍶
• 1/2 teaspoon salt 🧂
• 2 1/2 cups all-purpose flour 🌾
• Additional flour for dusting

For the Filling:

• 1 cup ricotta cheese 🧀
• 2 eggs, beaten 🍳🍳
• 3 green onions, chopped 🧅🧅🧅
• 1/2 teaspoon salt 🧂
• 1/2 teaspoon black pepper 🌶️
• 2 tablespoons butter, melted 🧈

For Serving:

• Sour cream or yogurt 🥄
• Chopped green onions or chives for garnish 🌱

Instructions:

Dough Preparation:

1. In a medium-sized mixing bowl, whisk together eggs, milk, whipping cream, and salt until well blended.
2. Add baking powder and gently stir it in.
3. In a large mixing bowl, combine flour with the egg mixture, stirring until fully incorporated.
4. If needed, add more flour to ensure the dough is not sticky.
5. Form the dough into a ball and knead it about 10 times.
6. Divide the dough in half, shape each half into a ball, wrap them in plastic wrap, and set aside.

Filling Preparation:

1. Squeeze out excess liquid from the ricotta cheese and discard it.
2. In a large mixing bowl, mix together the ricotta cheese, beaten eggs, chopped green onions, salt, and black pepper until well combined.

Assembly:

1. Break off pieces of dough and form them into balls roughly the size of golf balls.
2. On a floured surface, roll out each ball into a round approximately 1/16 inch thick, turning it at least once during rolling.
3. Place the dough into a 5-inch “MINI FORM” and ensure it projects over the edges.
4. Spoon about 2 tablespoons of the filling into the center of the dough.
5. Lift one edge of the “MINI FORM” and gently press down on the filling.
6. Fold the “MINI FORM” over completely and squeeze tightly to seal the Voreniki.
7. Trim any excess dough from the edges and set aside for reuse.
8. Repeat until all dough and filling are used.

Cooking:

1. Fill a pasta cooker or large pot 3/4 full with water and bring it to a rolling boil.
2. Add olive oil and salt to the boiling water.
3. Carefully drop in the formed Voreniki, stirring once to prevent sticking.
4. Cook for 3 minutes in total; they will rise to the surface after about 1 1/2 minutes.
5. Using a slotted spoon, remove the cooked Voreniki and place them in a bowl.
6. Optionally, drizzle melted butter over the Voreniki before serving.
7. If freezing, omit the butter.

Serving:

1. Serve immediately with additional melted butter, a dollop of sour cream or yogurt, and a sprinkle of chopped green onions or chives.
2. To reheat, drop frozen Voreniki into boiling water for about 1 1/2 minutes or fry them in butter until lightly browned on each side.

Freezing:

1. Place the formed Voreniki in a single layer on a tray or cookie sheet and freeze them.
2. Once frozen, transfer them to zip-lock bags or vacuum-sealed bags in desired amounts.
3. To reheat frozen Voreniki, thaw for about 30 minutes and then fry in butter as instructed above.

Nutritional Information (per serving):

• Calories: 516
• Fat: 32.9g
• Saturated Fat: 19.8g
• Cholesterol: 202.1mg
• Sodium: 552.7mg
• Carbohydrates: 35.8g
• Fiber: 1.4g
• Sugar: 2.1g
• Protein: 19.3g

Tips:

• Ensure the dough is rolled thinly for a delicate texture.
• Seal the Voreniki tightly to prevent the filling from leaking during cooking.
• Customize the filling by adding herbs or different cheeses to suit your taste.
• Freeze extra Voreniki for quick and convenient meals later on.