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Vareniki (perogy) Recipe | |
Russian Pasta | |
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Ingredients:
Pasta:3 cups flour, 1 cup sour cream, 2 eggs, 1/4 tsp baking soda, 1/2 tsp salt, 1 tsp baking powder OR FOR THE PASTA YOU CAN ALSO USE: 1/2 cup whipping cream, 1/2 cup milk, 2 tbsp melted butter, 1 egg, 1/2 tsp salt, 1 tsp baking powder, 1/2 tsp baking soda, 2 1/2 to 3 cups of flour FILLING: 3 cups of very dry cottage cheese, 2 eggs. OR Mashed potato, a little melted butter with finely chopped onion to taste; or substitute shredded cheese to taste for the onion.
Directions:
Mix the sour cream, baking soda & eggs. Add sifted dry ingredients. Mix together to make a soft dough. Turn out on a floured board and cut out circles about 2 1/2" dia. Put a heaped teaspoon of filling in circle, fold over and pinch the edges together to SEAL WELL. Drop into a pot with plenty of boiling water and a teaspoon of salt. Boil for about five minutes, or until they are floating and swollen. Remove with a slotted spoon to aid draining. Serve hot with melted butter and/or sour cream.For the second dough recipe, mix the liquid ingredients then add the sifted dry ingredients. Put the filling in the dough circle and seal well. Fry in oil or shortening until both sides are lightly browned. Vareniki is the English spelling of this Russian favourite. The name, pyrogy (or variations of this) is Ukrainian. This recipe is the same as the one used at the world famous Yale Hotel in Grand Forks, BC
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