Russian Voreniki Vareniki Perogies Ricotta Cheese and Onions
Delight in the comforting flavors of *Russian Voreniki Vareniki Perogies* filled with creamy ricotta cheese and topped with luscious caramelized onions. This traditional Eastern European dish combines soft, handmade dough pockets stuffed with a rich, seasoned ricotta filling, creating the perfect balance of savory and satisfying. Each pierogi is lightly boiled until tender and then crowned with buttery, golden onions for a touch of sweetness and depth. Perfect for family dinners or special occasions, these vareniki are as pleasing to the palate as they are nostalgic. Serve them warm with a dollop of sour cream for an authentic touch and a meal that melts in your mouth. Keywords: Russian vareniki, ricotta cheese pierogies, homemade perogies, caramelized onions recipe, Eastern European dumplings.
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1 teaspoon Salt
- 1 large Egg
- 0.75 cups Water
- 2 cups Ricotta cheese
- 1 large Egg yolk
- 0.5 teaspoon Salt (for filling)
- 0.25 teaspoon Black pepper
- 3 tablespoons Butter
- 2 medium Onion
Instructions
In a large bowl, combine the all-purpose flour and 1 teaspoon of salt. Make a well in the center and add the egg and water.
Mix the dough with a spoon or a fork until it starts to come together, then knead on a lightly floured surface for 8–10 minutes until smooth and elastic. Cover the dough with a clean towel and let it rest for 30 minutes.
While the dough is resting, prepare the filling. In a medium bowl, combine the ricotta cheese, egg yolk, 1/2 teaspoon of salt, and black pepper. Mix until smooth and set aside.
Peel and finely chop the onions. Melt 3 tablespoons of butter in a large skillet over medium heat, then add the onions. Cook, stirring occasionally, for 10–12 minutes until golden and caramelized. Remove from heat and set aside.
Once the dough has rested, roll it out on a floured surface to about 1/8-inch thickness. Use a round cookie cutter or glass (about 3 inches in diameter) to cut out circles.
Place about 1 teaspoon of the ricotta filling in the center of each dough circle. Fold the circle in half to form a semicircle and press the edges closed tightly, crimping with your fingers or a fork to seal.
Bring a large pot of salted water to a boil. Add the vareniki in batches, being careful not to overcrowd the pot. Boil for 3–4 minutes or until they float to the surface.
Remove the cooked vareniki with a slotted spoon and place them on a plate. Repeat with the remaining vareniki.
To serve, plate the vareniki and top with the caramelized onions. Optionally, add a dollop of sour cream on the side.
Nutrition Facts
Calories |
2790 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.9 g | 145% | |
| Saturated Fat | 67.2 g | 336% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 718 mg | 239% | |
| Sodium | 3680 mg | 160% | |
| Total Carbohydrate | 329.7 g | 120% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 15.4 g | ||
| Protein | 107.7 g | 215% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 1260 mg | 97% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 1469 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
