Ingredients:
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
4 cups wine-cured sauerkraut, squeeze out liquid and discard
1/2 cup butter
4 garlic cloves, minced
1 medium onions, finely chopped
1 large sweet red peppers, seeded and finely chopped
1 large green peppers, seeded and finely chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
Directions:
DOUGH PREPARATION—————-.
In a medium size mixing bowl, add eggs, milk, whipping cream, salt and beat well.
Add baking powder and stir in gently.
Add flour to egg/milk mixture and mix well.
Add additional flour if necessary so that dough does not stick to bowl or feel sticky.
Form dough into a ball and divide in half.
Cover each half portion with plastic wrap and set aside.
SAUERKRAUT PREPARATION—————–.
Squeeze out as much liquid as possible and discard.
In a large frying pan, add sauerkraut and cook for about 20 minutes on medium-high heat.
Cool slightly, then squeeze out as much liquid and discard; set aside.
In the same frying pan, add butter, garlic and chopped onions and saute’ until golden in color, about 3 to 5 minutes.
Add chopped sweet red pepper, chopped green pepper, sauerkraut, salt and pepper and fry for an additional 10 minutes, stirring often; DO NOT BURN.
Cool before using filling.
Break off pieces of dough and form into balls about the size of a golf ball.
Roll out each ball of dough into rounds to about 1/16 inch in thickness.
Place dough into a 5 inch”MINI FORM” so that the dough projects slightly over the edges.
Spoon about 2 tablespoons of filling into the centre, lift the edge of the”MINI FORM” and slightly push the filling down.
Now fold the MINI FORM completely over and squeeze.
Remove excess dough with your fingers and set aside to use again.
Continue to form the Voreniki until all dough and filling are used up.
If you have filling left over, cover and refrigerate and use within 3 days.
TO COOK—————-.
Fill a pasta cooker or a large pot 3/4 full with water and bring to a boil.
Add 2 tablespoons of olive oil and 1 tablespoon of salt to the water.
While the water is boiling, add 6 to 12 formed voreniki, stir once with a slotted spoon so that they do not stick together.
Cook for about 3 minutes as they will rise to the surface and float after about 1 1/2 minutes.
Remove with a slotted spoon and place in a bowl.
If desired, add some butter to coat.
Serve immediately with additional butter, a dollop of sour cream or yogurt and a sprinkling of chopped green onions or chives.
To reheat, you can drop them into boiling water for about 1 1/2 minutes and serve.
Or, you can fry them in a small amount of butter until they are golden brown.
Cover when frying and turn over once until golden on both sides.
The Voreniki freeze very well.
Place on a tray or cookie sheet in one layer and freeze.
Then package them in zip-loc bags in quantities as desired.
If desired, add about 1/2 cup of finely chopped and fried bacon to the mixture.
Servings: Serve
Time preparation: 20 min.
Time total: 35 min.