Best Cheese Filled Vareniki Or Pierogi Recipes

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VARENIKI- UKRANIAN PIEROGIES



Vareniki- Ukranian Pierogies image

Provided by Food Network

Time 1h25m

Yield 50 to 55 vareniki -- enough fo

Number Of Ingredients 26

2 cups all-purpose flour
1/2 teaspoon salt
2 large egg yolks
1 tablespoons vegetable oil
7 to 8 tablespoons water
1 large egg white, lightly beaten
1 recipe potato, cheese, or sauerkraut filling
4 tablespoons unsalted butter, cut into pieces
6 tablespoons butter
1 medium onion, finely chopped
3 large potatoes, boiled and mashed
4 ounces farmer's cheese
2 slices Colby or other mild Cheddar cheese, grated
Salt and freshly ground black pepper, to taste
Smothered onions or sour cream (accompaniments)
2 cups farmer's cheese
1 egg yolk
3 tablespoons sugar for sweet vareniki, salt to taste, for savory
1/2 teaspoon vanilla sugar for sweet vareniki (optional)
Sour Cream (accompaniment)
Confectioners' sugar (accompaniment)
3 strips bacon, diced
1 large onion, chopped
3 1/2 cups packaged (not canned) sauerkraut, rinsed and squeezed thoroughly
1 teaspoon sugar
1/3 cup chicken or meat broth

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.

RUSSIAN VORENIKI (VARENIKI, PEROGIES) RICOTTA CHEESE AND ONIONS



Russian Voreniki (Vareniki, Perogies) Ricotta Cheese and Onions image

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

2 large eggs
3/4 cup whole milk, homogenized
1/4 cup whipping cream
1/2 teaspoon salt
1 teaspoon baking powder
2 1/2 cups all-purpose flour
3 cups ricotta cheese
2 large eggs, beaten
3/4 cup finely chopped green onion
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup melted butter
1/2 cup sour cream or 1/2 cup plain yogurt
1/4 cup finely chopped green onions or 1/4 cup finely chopped 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.

CHEESE-FILLED VARENIKI OR PIEROGI



Cheese-Filled Vareniki or Pierogi image

Categories     Cheese     Boil

Yield makes about 50, enough for 10

Number Of Ingredients 8

2 cups small-curd cottage cheese, well drained in a strainer, or 2 cups farmer or pot cheese
Pinch of salt
2 tablespoons sugar, or to taste
1 egg
1/2 cup sour cream, plus more for serving
1 recipe Wrappers for Vareniki, Pelmeni, or Pierogi (page 58)
2 egg whites, lightly beaten
4 tablespoons (1/2 stick) butter, more or less

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.

UKRAINIAN OLHA'S VARENYKY (PEROGIES)



Ukrainian Olha's Varenyky (Perogies) image

Ukrainian Olha's Varenyky (perogies) These half moons of dough may be filled with a variety of fruits, vegetables, meats and cheeses, although for Christmas Eve potato and cabbage fillings are the favorite.

Provided by Olga D

Categories     Main Dish Recipes     Dumpling Recipes

Time 2h

Yield 10

Number Of Ingredients 16

5 cups all-purpose flour
1 teaspoon salt
2 tablespoons butter, softened
1 cup evaporated milk
½ cup water
6 medium potatoes, cut into small cubes
2 large onions, finely chopped
½ cup butter
1 cup shredded Cheddar cheese
salt and pepper to taste
1 pound sauerkraut
2 large onions, finely chopped
½ cup butter
3 cups finely shredded green cabbage
1 cube chicken bouillon
2 teaspoons pepper

Steps:

  • To make the dough, combine the flour and salt in a large bowl. Make a well in the center and add the soft butter and evaporated milk; stir gently until all the liquid is absorbed. Add water only as needed, kneading continuously until dough sticks together. Place dough into a greased bowl, turn to coat, and let rest for 30 minutes.
  • To make the potato filling, place potatoes into a saucepan with water to cover. Bring to a boil and cook until tender, about 10 minutes. Drain and set aside. Melt 1/2 cup butter in a medium skillet, over medium heat. Saute onions in butter until tender. Mix the onions into the potatoes along with the cheese and season with salt and pepper to taste.
  • To make the sauerkraut and cabbage filling, pour the drained sauerkraut into a large saucepan. In a medium skillet, saute 2 onions in 1/2 cup butter until tender, about 5 minutes. Stir the onions into the sauerkraut along with the cabbage and chicken bouillon cube. Cook over low heat until liquid evaporates. Season with pepper and remove from heat. Allow the mixture to cool, then run through a grinder or food processor.
  • Remove the dough from the bowl onto a lightly floured surface. Roll out to 1/8 inch in thickness. Cut into 3 inch circles. Place one tablespoon of filling onto one side of the circle. Fold the other half over and press the edges to seal. Place finished dumplings onto a floured tray and keep covered.
  • Bring a large pot of water to a boil. Drop 10 or so dumplings into the water at a time. Cook for 3 to 5 minutes, then remove to a colander to drain. Place finished dumplings onto a lightly oiled dish and turn them to coat with a thin layer. This will keep them from sticking together. Serve dumplings with fried onions and sour cream. Cooled dumplings also can be fried in oil and butter for a nice crispy surface.

Nutrition Facts : Calories 635.9 calories, Carbohydrate 81.9 g, Cholesterol 76.1 mg, Fat 27.9 g, Fiber 7.4 g, Protein 15.7 g, SaturatedFat 17.2 g, Sodium 918.9 mg, Sugar 7.7 g

VARENIKI (RUSSIAN PIEROGI) WITH POTATOES AND MUSHROOMS



Vareniki (Russian Pierogi) with Potatoes and Mushrooms image

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

18 ounces potatoes
salt and freshly ground black pepper
3 cups all-purpose flour
1 teaspoon salt
¼ cup sour cream
½ teaspoon baking soda
½ cup water
¼ cup butter
2 onions, finely diced
3 ½ cups finely chopped button mushrooms

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

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