RCI-SN.005.0055.001
Russian Voreniki
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.
Prep25 min
Cook20 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- 2 large
- whole milk3/4 cuphomogenized
- 1/4 cup
- 1/2 teaspoon
- 1 teaspoon
- 2 1/2 cups
- 3 cups
- eggs2 largebeaten
- 3/4 cup
- 1/2 teaspoon
- 1/2 teaspoon
- 1/2 cup
- sour cream or plain yogurt1/2 cup
- finely chopped green onions or chives1/4 cup
Method
1
In a large mixing bowl, combine flour, baking powder, and salt. Create a well in the center and add eggs and milk, mixing until a smooth, firm dough forms.
10 minutes
2
Knead the dough on a lightly floured surface until elastic and smooth, then wrap it in plastic wrap and let it rest at room temperature.
30 minutes
3
Prepare the filling by combining ricotta cheese, eggs, finely chopped green onions, salt, and black pepper in a bowl, stirring until evenly blended.
5 minutes
4
Roll the rested dough out on a floured surface to about 2mm thickness and cut into circles roughly 8cm in diameter using a glass or cookie cutter.
10 minutes
5
Place a small spoonful of ricotta filling in the center of each dough circle, fold over to form a half-moon shape, and press the edges firmly to seal.
15 minutes
6
Bring a large pot of salted water to a boil and cook the varenyky in batches, stirring gently, until they float to the surface and are cooked through.
8 minutes
7
Remove the cooked varenyky with a slotted spoon and toss immediately with butter to prevent sticking.
3 minutes
8
Serve the varenyky topped with a dollop of lightly whipped cream, a sprinkle of chopped green onions, and a pinch of black pepper.
2 minutes