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Sweet Cheese Pierogi




Source of Recipe


Internet


List of Ingredients




For the dough:
1 cup all-purpose flour plus additional for kneading
and rolling
3/4 cup cake flour (not self-rising)
2 large eggs
3/4 teaspoon salt
1/4 cup water

For the filling:
16 oz dry curd cottage cheese, ricotta, or farmer's
cheese
1 teaspoon lemon juice
1 egg
1 tablespoon sugar
1/2 teaspoon vanilla extract

Stir together flours in a bowl. Make a well in flour and add eggs, salt, and water, then stir together with a fork without touching flour. Continue stirring, gradually incorporating flour into well until a soft dough forms. Transfer dough to a lightly floured work surface and knead, adding only as much additional flour as needed to keep dough from sticking, until smooth and elastic, about 8 minutes. (Dough will be soft.) Cover with plastic wrap and let rest at room temperature at least 30 minutes.

Meanwhile, mix together all filling ingredients.

Halve dough and roll out 1 piece on a lightly floured surface into a 15-inch round, keeping remaining dough wrapped. Cut out rounds (about 24) with floured cutter.

Put 1 teaspoon filling in center of each round. Working with 1 round at a time, moisten edges with water and fold in half to form a half-moon, pinching edges together to seal. Transfer pierogies as assembled to a flour-dusted kitchen towel. Repeat with remaining rounds, then make more pierogies with remaining dough and filling.

Cook pierogies in a large pot of lightly salted boiling water until tender, 12 to 15 minutes.

Melt 1 tablespoon of butter in a skillet and transfer pirogies with a slotted spoon to the skillet. Pan fry until golden.


Recipe