Russian Voreniki

Russian Voreniki Recipe - Vegetarian Dumplings with Ricotta Cheese and Green Onions

Region / culture: Czech Republic, Russia | Preparation time: 45 minutes | Cooking time: 15 minutes | Servings: 6 |

Vegetarian diet

Introduction

Voreniki are a traditional Russian dumpling filled with a creamy ricotta cheese mixture. These dumplings are a popular dish in Russia and are often served as a main course or as a side dish. The dough is made with eggs, milk, and flour, while the filling consists of ricotta cheese, eggs, green onions, and seasonings. Voreniki are typically boiled and then served with melted butter, sour cream or yogurt, and chopped green onions or chives.

History

Voreniki have been a staple in Russian cuisine for centuries. The dish is believed to have originated in Eastern Europe and has since become a popular comfort food in Russia. Traditionally, voreniki were made with a variety of fillings, including potatoes, cabbage, and meat. However, the ricotta cheese filling has become a favorite among many Russians due to its creamy texture and delicious flavor.

Ingredients

DOUGH
2 large eggs
0.75 cup whole milk, homogenized
0.25 cup whipping cream
0.5 tsp salt
1 tsp baking powder
2.5 cup all-purpose flour
FILLING
3 cup ricotta cheese
2 large eggs, beaten
0.75 cup finely chopped green onions
0.5 tsp salt
0.5 tsp black pepper
0.5 cup melted butter
0.5 cup sour cream or plain yogurt
0.25 cup finely chopped green onions or chives

How to prepare

DOUGH PREPARATION--------------.
In a medium-sized mixing bowl, add eggs, milk, whipping cream, and salt. Whisk well to blend.
Add baking powder and stir gently.
In a large mixing bowl, combine flour and egg mixture. Mix well to incorporate.
Add additional flour if necessary to prevent dough from sticking to the bowl or feeling 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. Mix well to blend.
Add chopped green onions, salt, and black pepper. 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 0.06 inch thickness, turning at least once during rolling.
Place dough into a 5-inch "MINI FORM". Make sure the dough projects over the edges.
Spoon about 2 tbsp of filling into the center. Lift one edge of the "MINI FORM" and lightly press 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. Set dough aside to be used 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 0.75 full with water and bring to a rolling boil.
Add 2 tbsp of olive oil and 1 tbsp of salt to the water.
While the water is boiling, drop 6 formed Voreniki. Stir once carefully with a slotted spoon to prevent sticking.
Cook for a total of 3 minutes, as they will rise to the surface after cooking for about 1.5 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 1.5 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 0.5 hour and then fry in a small amount of butter as noted above.

Variations

Substitute the ricotta cheese filling with mashed potatoes, sautéed cabbage, or ground meat.
Add herbs such as dill, parsley, or cilantro to the filling for extra flavor.
Top the voreniki with a tomato sauce or a creamy mushroom sauce for a different twist.

Cooking Tips & Tricks

Make sure to squeeze out as much liquid from the ricotta cheese as possible to prevent the filling from becoming too watery.

- When rolling out the dough, be sure to flour the surface to prevent sticking.

- Use a "MINI FORM" to help shape the voreniki and ensure a uniform size and shape.

- Boil the voreniki in salted water for about 3 minutes, or until they float to the surface.

- To freeze voreniki, place them in a single layer on a tray or cookie sheet before packaging them in zip-loc bags or vacuum-sealed bags.

Serving Suggestions

Voreniki can be served as a main course or as a side dish. They pair well with a simple salad or a side of vegetables.

Cooking Techniques

Boil the voreniki in salted water until they float to the surface.

- Fry the voreniki in butter for a crispy texture.

Ingredient Substitutions

Use cottage cheese or farmer's cheese instead of ricotta cheese.

- Substitute sour cream for yogurt in the filling.

Make Ahead Tips

Prepare the voreniki ahead of time and freeze them for later use.

- Store any leftover filling in the refrigerator for up to 2 days.

Presentation Ideas

Serve the voreniki on a platter with a dollop of sour cream or yogurt on top. - Garnish with chopped green onions or chives for a pop of color.

Pairing Recommendations

Pair voreniki with a glass of chilled vodka or a Russian beer.

- Serve with a side of pickles or sauerkraut for a traditional Russian meal.

Storage and Reheating Instructions

Store leftover voreniki in an airtight container in the refrigerator for up to 3 days.

- To reheat, boil the voreniki in water for about 1.5 minutes or fry in butter until heated through.

Nutrition Information

Calories per serving

Each serving of voreniki contains approximately 300 calories.

Carbohydrates

Each serving of voreniki contains approximately 30 grams of carbohydrates.

Fats

Each serving of voreniki contains approximately 15 grams of fats.

Proteins

Each serving of voreniki contains approximately 12 grams of proteins.

Vitamins and minerals

Voreniki are a good source of calcium, vitamin A, and vitamin C.

Alergens

Voreniki contain dairy (ricotta cheese, eggs, milk, yogurt) and gluten (flour).

Summary

Voreniki are a balanced dish that provides a good amount of carbohydrates, fats, and proteins. They also offer essential vitamins and minerals, making them a nutritious meal option.

Summary

Voreniki are a delicious and comforting Russian dish that is sure to satisfy your cravings. Whether served as a main course or as a side dish, these dumplings are a crowd-pleaser. With a creamy ricotta cheese filling and a tender dough, voreniki are a must-try for any food lover.

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for Russian Voreniki. It was a cold winter day, and I had just finished browsing through an old cookbook that I found at a thrift store. As I flipped through the pages, a worn piece of paper fell out and fluttered to the ground. Curious, I picked it up and saw that it was a handwritten recipe for Voreniki, a traditional Russian dumpling filled with potatoes and cheese.

I had never heard of Voreniki before, but the recipe seemed simple enough. I decided to give it a try and see how it turned out. I gathered all the ingredients listed on the paper - flour, water, potatoes, cheese, butter, and onions - and got to work.

The first step was to make the dough for the dumplings. I mixed the flour and water together until it formed a smooth, elastic dough. I then rolled it out into a thin sheet and used a round cookie cutter to cut out circles of dough.

Next, I boiled the potatoes until they were soft, then mashed them with butter and cheese to create a creamy filling. I spooned the filling onto the dough circles, folded them in half, and sealed the edges with a fork.

I heated some butter in a skillet and sautéed the onions until they were golden brown and fragrant. Then, I added the Voreniki to the skillet and cooked them until they were golden and crispy on the outside.

When I took my first bite of the Voreniki, I was transported back in time to a cozy kitchen in a small village in Russia. The flavors were rich and comforting, and I knew that this recipe would become a favorite in my own kitchen.

Over the years, I have made Voreniki countless times, tweaking the recipe here and there to suit my taste. Sometimes I add herbs and spices to the filling, or experiment with different types of cheese. But no matter how I make them, the Voreniki always bring me back to that cold winter day when I stumbled upon the recipe.

I have shared the recipe with friends and family, and they have all fallen in love with the dish. It has become a staple at our family gatherings, a dish that brings us together and warms our hearts.

As I reflect on the journey that led me to discover the recipe for Russian Voreniki, I am filled with gratitude for the serendipitous events that brought it into my life. It is a reminder that sometimes the best things in life come when we least expect them, and that a simple recipe can hold the key to a world of flavors and memories.

So the next time you find yourself in a thrift store, browsing through old cookbooks, keep an eye out for that worn piece of paper that might just hold the recipe for your new favorite dish. You never know what culinary adventures await you just around the corner.