Russian Voreniki

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.