PIEROGI WITH FARMERS CHEESE (VARENIKI RECIPE)
Pierogi with farmer's cheese is as classic Ukrainian as it gets. Called "vareniki," these little dumplings are filled with sweet cheese and absolutely to-die-for!
Provided by Natalya Drozhzhin
Categories Breakfast
Time 1h50m
Number Of Ingredients 10
Steps:
- Mix sugar, farmers cheese and egg, until it's fully mixed in. Set it aside.
- Whisk eggs together with sour cream, lukewarm water and milk until you get an even texture.
- To the liquid ingredients, add in flour, sugar and salt. Knead the dough by hand or a stand-up mixer until it's no longer sticky.
- Roll out the dough on a well floured surface. Using a cup, stamp out circles. Flour the cup to make it easier to cut circles.
- One by one fill your circles with filling, placing the filling in the center.
- Fold over the edges and tighten them up with your fingers, making sure it's firm enough for your filling not to fall out.
- Bring a pot of water up to boil. Add 10-20 pierogi, cook until they float up to the top. Drain and top with melted unsalted butter. Optionally, serve with sour cream, jam or sugar.Tip: If freezing the pierogi, use a floured cooking sheet or cutting board. Once the pierogi are fully frozen, move them to a ziplock bag.
Nutrition Facts : Calories 56 kcal, Carbohydrate 8 g, Protein 3 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 12 mg, Sodium 90 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
GLUMS WARENEKI (COTTAGE CHEESE PEROGIES)
Provided by By MennoNeechie Kitchen
Time 1h38m
Number Of Ingredients 7
Steps:
- Put milk, eggs (beaten), salt, and flour in a mixer, and mix on low speed until a dough is formed. Continue adding flour until dough is tough and no longer sticky. If your dough is getting too tough for your mixer, continue to knead by hand while adding more flour. Once you have a nice firm dough, cover and place in the fridge while you prepare the filling.
- Add dry curd cottage cheese, heavy cream, egg, and salt and pepper to a bowl and mix with spoon/fork. Roll out a portion of the dough on a flat surface (about 1/8"-1/4" thick), and cut out circles (or squares if you prefer). Put about 1 teaspoon of cottage cheese in the middle of a circle, fold, and pinch together to seal the perogy. Place finished perogies on a wax paper-lined cookie sheet. Perogies can either be boiled right away, or frozen and bagged to be saved for a later day. Boil perogies for approximately 8 minutes, or until done. Serve and enjoy!
Nutrition Facts :
FARMERS CHEESE PIEROGI THE REAL DEAL HERE!!!
This recipe comes straight from Poland you can sub the cheese for mashed potatoes and cheese, sautéed onions and potatoes or even plums you name it, it is great I hope everyone enjoys!!!
Provided by elizabethlakers
Categories One Dish Meal
Time 45m
Yield 1 dozen, 4 serving(s)
Number Of Ingredients 10
Steps:
- Cheese Filling.
- Mix all together and chill.
- Dough.
- Mix all the dough ingredients together.
- knead into a pliable dough let the dough rest for about 10 minutes. cover with a WARM bowl then divide the dough into half place 1 half back under the warm bowl with the other roll out on a floured surface roll it thin use a circle cutter. place a spoonful of the cheese mixture to one side of dough moisten edges of circle with water before pressing firmly then drop them into boiling water for about 5 fives or until they float to top.Take out of water you can eat them like that or pan fry in butter but they taste the best fried with a side of sour cream or applesauce -- ENJOY and they freeze well too.
VARENIKI (RUSSIAN PIEROGI) WITH POTATOES AND MUSHROOMS
This is one of the most favorite dishes of our family: vareniki (Russian pierogi or dumplings) filled with potatoes and fried mushrooms. Serve with sour cream mixed with fresh herbs.
Provided by nt_bella
Categories Main Dish Recipes Dumpling Recipes
Time 1h15m
Yield 45
Number Of Ingredients 10
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.
Nutrition Facts : Calories 56.1 calories, Carbohydrate 9.5 g, Cholesterol 3.3 mg, Fat 1.4 g, Fiber 0.7 g, Protein 1.4 g, SaturatedFat 0.8 g, Sodium 78.6 mg, Sugar 0.6 g
VARENIKI- UKRANIAN PIEROGIES
Provided by Food Network
Time 1h25m
Yield 50 to 55 vareniki -- enough fo
Number Of Ingredients 26
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.
PIEROGI AND VARENIKI DOUGH
Categories Gourmet
Yield Makes enough for about 48 pierogies or 32 varenikis
Number Of Ingredients 5
Steps:
- Stir together flours in a bowl. Make a well in flour and add eggs, salt, and water, then stir together with a fork without touching flour. Continue stirring, gradually incorporating flour into well until a soft dough forms. Transfer dough to a lightly floured work surface and knead, adding only as much additional flour as needed to keep dough from sticking, until smooth and elastic, about 8 minutes. (Dough will be soft.) Cover with plastic wrap and let rest at room temperature at least 30 minutes.
RUSSIAN VORENIKI (VARENIKI, PEROGIES) RICOTTA CHEESE AND ONIONS
A traditional Russian recipe that has been in our family for over 100 years. I have made some modifications to tenderize the dough and also make them tastier.
Provided by William Uncle Bill
Categories Cheese
Time 50m
Yield 36 Voreniki, 8 serving(s)
Number Of Ingredients 14
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.
CHEESE-FILLED VARENIKI OR PIEROGI
Steps:
- Combine the cottage cheese with the salt, sugar, egg, and 1/2 cup sour cream in a bowl; taste and adjust the seasoning.
- Lay a wrapper on a work surface, then place 1 to 2 teaspoons of the filling in the center of it; brush the edges of the wrapper with egg white, then pinch tightly to close. If you have cut circles, form half-moons; if you have cut squares, form triangles. Press the seam tightly to seal; it's best if no air is trapped between the filling and wrapper. Set on a lightly floured plate or wax paper. (At this point you may cover tightly and refrigerate for up to a day or freeze for a couple of weeks.)
- To boil the dumplings, melt the butter, set a large pot of water to boil, and preheat the oven to 200°F. Salt the water and boil the dumplings a few at a time until they rise to the surface. A minute or two later, taste a bit of the dough to see whether it is tender. As they finish, remove the dumplings with a slotted spoon and put them in an ovenproof bowl; drizzle them with some of the butter and put the bowl in the oven.When the dumplings are done, make sure they are coated evenly with butter and serve hot with sour cream.
- Panfried Dumplings
- Put about 2 tablespoons butter in a large skillet, preferably nonstick, over medium heat. When the butter melts, add as many dumplings as will fit without crowding and brown them quickly, turning once or twice. Keep warm on a plate in the oven, cooking the remaining dumplings and adding butter to the skillet as needed. Serve hot, with sour cream.
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