Voreniki Perogies Potatocheddar Cheese Onion Recipes

Steps:

• Put the potatoes in a medium pot and cover with cold water. Bring to a boil and cook until fork tender, 20 to 30 minutes. Drain the potatoes and let rest until the skins are dry. Transfer the potatoes to a mixing bowl.
• Mash the potatoes until just broken up. Add the smoked paprika, garlic powder, onion powder, 1 tablespoon salt and 1/2 tablespoon pepper. Continue mashing until there are no lumps and the dry ingredients are thoroughly mixed in. Add the cream cheese and continue mixing until blended. Add the Cheddar; mix until blended (see Cook's Note). Refrigerate until chilled.
• To assemble the pierogi: On a well-floured surface, roll out a ball of Pierogi Dough the size of a large orange into a rectangle about 1/8-inch thick. Cut out 3-inch rounds of dough (a pint glass will do).
• Place 2 tablespoons of filling in the center of each round, then fold the rounds in half. Take care to make sure all the air pockets are pressed out of the pierogi. Crimp the edges with a fork or your fingers.
• Boil the pierogi for 3 minutes, then brown in a skillet. Serve with caramelized onions and sour cream.
• Add the eggs, flour, mashed potatoes, baking powder, salt and 1/2 cup water to the bowl of a stand mixer fitted with the dough hook attachment. Mix until the dough is smooth and elastic, about 5 minutes.
• Cover the dough in plastic wrap or a slightly damp cloth. Let rest in the refrigerator for at least 15 minutes and up to 4 hours.

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.

Steps:

• Bring a pot of water to boil for the potatoes. Saute the onion in a small pan in 2 tablespoons of butter until translucent and set aside. Boil the potatoes until tender.
• While the potatoes are boiling, begin the dough. Whisk together the eggs, 1/4 cup water and sour cream and pour into a small pitcher (or you can actually whisk them right in a container such as a 2-cup glass measuring vessel). Mound the flour in the center of a clean room-temperature work surface like a large wooden cutting board. Create a crater in the center of the mound. Pour enough of the egg mixture into the center to fill the crater. With a fork, gently begin to scramble the mixture within the confines of the crater, whilst integrating the flour from the sides of the crater as you carefully beat the egg mixture.
• Once this first amount of the egg mixture is mostly mixed in, shore up the sides of the mound again with flour, maintaining the crater shape. Repeat the process with a second pour of egg mixture into the crater, and again until you have combined all the egg mixture. (Remember that making pasta is not an exact science. Depending on the flour, you may need more moisture to make the dough come together, in which case use a little extra milk or water. Conversely, if the dough is too wet, add a little more flour - but just enough to make it the right consistency. This is an acquired skill so be patient with yourself.) Start kneading the dough with your palms, allowing the warmth of your hands to impart elasticity to the dough. Knead for a count of about 400 strokes or until you feel you have created a cohesive mass. Wrap the dough in plastic wrap and allow it to rest for about 30 minutes.
• Return to the potatoes, drain, and mash them with the sauteed onion, chives, butter, milk, and salt and pepper, to taste. Set aside.
• Work with 1/3 of the pasta dough at a time - keeping the balance wrapped in plastic wrap to prevent it from drying out. Use a pasta machine to gradually roll each section of the pasta down, successively reducing the setting on the machine until it is at a thickness of 1/16th of an inch.
• Cut 3-inch circles of pasta, spoon some of the mashed potatoes into the center and fold the filled circles into half moons, sealing the edges with egg wash and pressing shut with your fingers or carefully with the times of a fork.
• Bring a large shallow saute pan of water to a boil, and gently boil the pierogi in batches for 2 or 3 minutes, removing carefully to a utility platter with a wooden spoon.
• The final step is to melt the butter in a large fry pan and saute the garlic for a few minutes until it is tender and imparts its flavor to the butter in the pan. Be careful not to burn either the butter or the garlic. Saute the pierogi in this garlic butter and serve.

Steps:

• In a food processor, blend the flour and the salt. With the motor running, add the egg and the oil, and then pour the water in a slow, steady stream until the dough forms a ball around the blade. Transfer the dough to a floured surface and knead for about 2 minutes, until smooth. Cover with a kitchen towel and let stand for 30 minutes. Divide the dough into 2 balls. On a floured surface, with a floured rolling pin, roll out one of the balls very thinly, to about 1/16th of an inch, making sure that it doesn't tear. With a cookie cutter, or a cup, cut out circles about 3 inches in diameter. Place a heaping teaspoon of the desired filling in the middle of a circle. Fold the dough over to form a semi-circle. Brush the edges with the egg and press firmly with the tines of the fork to seal. Place the vareniki as they are made on a large, lightly floured, platter, and cover with a damp cloth, while making the next batch. Repeat with the second ball of dough. Bring 6 quarts of salted water to a boil over high heat. Reduce the heat to moderate and carefully lower half of the vareniki into the water. Boil, stirring occasionally to prevent sticking, until they rise to the surface, about 6 to 7 minutes. With a slotted spoon, carefully remove the vareniki into a colander and drain thoroughly. Transfer into a deep serving bowl and toss with half of the butter.
• In a small skillet, melt the butter over medium heat and saute the onion until deeply colored, about 10 minutes. In a mixing bowl, combine the rest of the ingredients. Add the Sauteed onion along with the cooking fat and mix well. Fill the vareniki and cook as directed.
• In a large skillet, saute the bacon over medium heat until it renders its fat. Remove the bacon and drain all but 2 tablespoons of fat. Add the onion and saute over medium heat until nicely browned. Turn the heat up to medium-high, add the sauerkraut and saute, stirring until limp and cooked through, about 10 minutes. Add the sugar and broth. Reduce heat to low, cover, and simmer for 10 minutes. Remove from the heat and cool to room temperature before filling. Use the reserved bacon for topping.;
• Combine all the filling ingredients and mix thoroughly. Fill and cook as directed. This filling can be either sweet or savory, so add salt or sugar, accordingly. Serve with sour cream and confectioners' sugar, if sweet.

Steps:

• Prepare dough: Mix 3 ½ cups flour and salt together in a large bowl, then make a well in the center. Pour vegetable oil and 1 cup plus 2 tablespoons warm water into the well. Stir to form a shaggy dough that just pulls away from the sides of the bowl. Use a little flour to clean the dough off the spoon.
• Transfer dough to a work surface; press and knead for a few minutes until you have a smooth, soft dough. You can add a little more flour if it's too sticky but don't add too much. Form dough into a ball and wrap in plastic. Leave on the counter for 1 hour or pop it into the refrigerator for 3 hours to overnight.
• Prepare buttered onions: Melt butter in a skillet over medium heat. Add onion and salt and sauté, stirring occasionally, until golden brown, 8 to 10 minutes. Turn off the heat and let mixture cool a bit, then transfer to a bowl and reserve until needed.
• Prepare filling: 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 20 minutes. Drain well and mash until smooth. Let cool to room temperature, 10 to 15 minutes.
• Place farmer's cheese in a bowl and break it up with a spoon. Add salt, pepper, and cayenne, then add 2 to 3 heaping spoons of the buttered onions. Be sure to drain off most of the butter so you're adding mostly onions. Mix just until ingredients are evenly combined.
• Add cooled mashed potatoes and mix until thoroughly combined. Set aside while you roll the dough.
• Roll ¼ of the dough at a time on a floured surface until very thin, at least 1/8-inch thick or thinner if possible. Cut 3 ½-inch circles out of the dough, saving all scraps for re-rolling.
• Add about 2 tablespoons filling to the center of each circle. Moisten your fingertips with water and wet the edges, then fold the dough over the filling and seal the two edges together in the center. Flatten the filling very lightly under the dough as you press and seal the edge of each pierogi with your fingers, working from the center to the ends. Try not to trap air in the pierogi as you seal. The edge can be left as is, or you can pinch the dough every inch or so to make pleats for a more decorative appearance.
• Bring a large pot of salted water to a boil. Add pierogi in batches and cook for about 2 to 3 minutes (they may or may not float to the top.)
• While the pierogi are boiling, melt butter in a nonstick skillet over medium heat.
• Transfer pierogi from the boiling water directly into the melted butter. Cook until light golden brown, about 2 minutes per side or longer if more browning is desired.
• Continue boiling and browning pierogi in batches as needed.
• Transfer to a plate and spoon buttered onions over top. Garnish with sour cream and 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.