Pierogi With Farmers Cheese Vareniki Recipes

VARENIKI- UKRANIAN PIEROGIES

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.

VARENIKI WITH FARMERS CHEESE

Steps:

• Combine ½ a cup of sugar with 2 pounds of farmer's cheese and 1 egg in a bowl. When the ingredients are fully mixed, set to one side.
• Mix 2 eggs together with 2 tablespoons of sour cream, ½ a cup of lukewarm water and 1 cup of milk until you have a smooth mixture.
• Add 4 cups of flour, 3 tablespoons of sugar and 1 teaspoon of salt. Bring mixture together and knead the dough by hand or using a stand-up mixer until it is no longer sticky.
• Roll the pierogi dough on a floured surface. Cut out dough circles using a floured cup or cookie cutters.
• Place a spoonful of filling in the center of each dough circle.
• Fold each dough piece in half and press the edges together firmly using your fingers. Make sure that the seal is tight enough for your filling not to fall out. Use your fingers to create a scalloped edge by pinching along the sealed dough.
• Repeat the process until all the dough and filling is used.
• Bring a large saucepan of water to boil. Place 10-20 pierogi in the pan and cook until the dumplings float to the top. Drain and top with melted unsalted butter. Repeat until all the pierogi are cooked.
• Serve with sour cream, jam or sugar.

VARENIKI WITH FARMER'S CHEESE

Steps:

• Mix the flour and salt, place into a bowl and make a well in the centre.
• Crack the egg and add oil into the flour. Using a fork, stir into the flour. Slowly add the water while kneading, until the dough forms a sticky ball.
• Continue to knead the dough on a floured surface until dough is soft but not sticky. Knead the dough for about 5 minutes.
• Cover the dough with a bowl and allow to rest for about an hour. If you're in a hurry you can use after 30 minutes of rest, but an hour is best.
• While the dough is resting, prepare the Farmer's Cheese filling. In a bowl, mix together Farmer's Cheese, eggs and salt until combined.
• Roll out the dough about ⅛" thin on a lightly floured surface. Using a 3" cookie cutter, cut out circles. Re-mix, roll out and reuse the extra dough to make more circles. Cover the dough that you aren't using so it doesn't dry out.
• Place a spoonful of filling in the centre of the circle. Carefully fold in half and pinch to seal the Varenik shut. Careful not to have the filling touching the edges, or it will unseal in the water.
• Place the Vareniki on a tray and freeze for at least 30 minutes. Place the individually frozen Vareniki into a Ziplock bag for an easy dinner later.
• Bring a large pot of salted water to a boil. Place the Vareniki into the water and boil until they float to the top, about 5-7 minutes. Frozen Vareniki will take longer. Serve tossed in butter and sour cream.

FARMERS CHEESE PIEROGI THE REAL DEAL HERE!!!

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.