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Dough for Boiled Dumplings (Perogies or Ravioli)

This elastic dough is perfect as a container for tasty fillings, like cheese and potato, cottage cheese, sauerkraut, or meat. Find fillings for both perogies and ravioli below. These recipes can be made to be extremely low in fat by using extra-lean ground beef in the ravioli, non-fat cottage cheese in the perogies, and by serving perogies with non-fat sour cream. Measurements of ingredients in the fillings are flexible so that you may suit your personal preferences.

Dough Ingredients:

5 cups all-purpose flour

1 tsp salt

1/2 tsp baking soda

1 cup warm water

2 tbsp olive oil

 

 

Following the order of ingredients above, add to a mixing bowl and mix well; knead dough until smooth. Cover and let stand for 10 minutes.

Take a portion of the dough and roll out to medium thickness, cut into rounds with a tumbler or cookie cutter, or cut into squares with a pizza cutter.

Spoon filling into center and fold dough over, pinching edges to seal using water or milk. Place dumplings on a floured surface and boil a large pot of water. Add a tablespoon of salt to the boiling water and drop the dumplings in. Boil 10 minutes or until all have risen to the surface.

Fillings for Perogies

Potato Perogies

Ample riced or mashed potatoes

Cubes of cheddar cheese

Freshly ground pepper

Salt

Cottage Cheese Perogies

1 large container of dry cottage cheese

cubes of Swiss cheese or white cheddar

shredded mozzarella

1 egg

pepper (white)

Sauce for Perogies

Melt butter with olive oil

Sauté diced onion

Serve with non-fat sour cream

Marble Rolling Pin and Pastry Board

Beef Ravioli

Sauté extra lean ground beef in olive oil with freshly ground pepper and salt. Add onions and garlic, sauté.

Place cooked ingredients in a food processor and add liquid (wine or beer) and puré. Stir in fine bread crumbs.

Filling may be stored over night in the refrigerator to bring out flavors before making the dough, if desired

Spinach and Ricotta Ravioli Filling

6 oz (150 gm) spinach leaves

2 eggs

1 cup well-drained ricotta cheese

1/2 cup freshly grated Parmesan cheese

1/2 tsp black pepper

pinch grated nutmeg

For ricotta cheese ravioli without spinach, substitue a little freshly minced rosemary or basil leaves. Add a tiny splash of home-made vanilla extract to the filling to enhance the flavor.

If you find the dough difficult to roll out thinly, allow it to rest a bit longer. You may make the dough a day ahead and keep it chilled in the refrigerator, wrapped in oiled plastic film. Once you have your shapes cut out and you're ready to fill the dumplings, you can stretch the dough out with your fingers a bit before adding the filling and sealing the seam. Stretch the dough around the filling.

Ricotta Ravioli

Recipe Index

Quick Tomato Sauce for Ravioli

1 can of Heinz or Aylmer tomato soup

cup of water

1 tbls or so of Demerara sugar

1 tsp Balsamic vinegar (a splash)

freshly chopped parsley

plenty of freshly ground pepper

toasted fennel seeds

fresh basil leaves for garnish

Tomato Sauce Directions:

Stir together soup, water, sugar, vinegar, and seasonings in a microwavable glass casserole or measuring cup. Heat on high for one minute, then on medium for 2 minutes. Stir again, then serve over Ravioli. Add garnishes such as freshly grated parmesan, fresh basil, freshly ground black pepper, or fresh parsley.

Many cultures have a traditional dumpling made with this simple dough and filled with meat, potatoes, or cheeses. They typically have a shape that signifies what they are: perogies are half rounds, ravioli are square, won tons are bundle shaped. But when you make your own dumplings at home, the shape doesn't matter. Whatever is convenient for you will work with any filling.

The healthiest preparation method is to boil the dumplings, but they are delicious deep fried as well.

You can make a bulk amount and freeze perogies or ravioli on a rack or sheet to be kept in a freezer bag and boiled while still frozen, as needed.

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