RUSSIAN VORENIKI (Perogies) RICOTTA CHEESE and ONIONS

==Description==
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. 
===Ingredients===
DOUGH 
* 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 
FILLING 
* 3 cups ricotta cheese 
* 2 large eggs, beaten 
* 3/4 cup finely chopped green onions 
* 1/2 teaspoon salt 
* 1/2 teaspoon black pepper 
* 1/2 cup melted butter 
* 1/2 cup sour cream or plain yogurt 
* 1/4 cup finely chopped green onions or chives 
===Directions===
 
* 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. 
===Other Links===
==See also==
Category:Czech Vegetarian
 Category:Vegetarian
 Category:Recipes
Category:Czech Recipes
Category:Chives Recipes
Category:Flour Recipes
Category:Ricotta cheese Recipes
Category:Light whipping cream Recipes
Category:Baking powder Recipes
Category:Pepper Recipes
Category:Sour cream Recipes
Category:Olive oil Recipes
Category:Yogurt Recipes
Category:Butter Recipes
Category:Chives Recipes
Category:Water Recipes
Category:Salt Recipes
Category:Milk Recipes
Category:Egg Recipes
Category:Onion Recipes
Category:Pasta Recipes
Category:Recipes that need photos