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Sweet Cheese Pierogi
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- #32048
Dumplings are filled with a sweet cheese mixture with a hint of vanilla. This dish can be served as a side dish or as a dessert. Serve the cooked pierogies with a sweetened sour cream (add sugar to sour cream to taste, approximately 1/4 cup sugar to 1 cup sour cream) if desired.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
3 reviews
2 comments
ingredients
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
Filling
16 ounces dry curd cottage cheese, ricotta, or farmer's cheese
1 teaspoon lemon juice
1 egg
1 tablespoon sugar
1/2 teaspoon vanilla extract
directions
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.
added by
unis928
nutrition data
59 calories, 1 grams fat, 8 grams carbohydrates, 5 grams protein per serving. This recipe is low in sodium. This recipe is low in fat.
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reviews & comments
Every large grocery store carries farmers cheese especially around the holidays. You can fill these with: mushrooms, sauerkraut, meat mixture, or any pie filling. The filling ideas are endless. They also freeze well.
June 29, 2013
THis is quite an authentic recipe. One suggestion, if you can get to a polish grocery store or any eastern European grocery store get the cottage cheese there. The stuff in American stores isn't quite the same and the difference will be worth it.
September 30, 2011
One-half of the recipe for cheese filling is adequate to fill two dozen of these pierogi, using one rounded teaspoon each as specified. That makes the recipe even more economical.
March 20, 2008
I had never made homemade pierogi before and tried this recipe. It was easy to follow and the results were wonderful. I grew up eating real, homemade, sweet-cheese pierogi and these tasted just like what I remembered. Thank you so much to the author! My husband thought they were better than some of my more experienced pierogi-making relatives - and I thank this recpie!