Homemade Polish Pierogi
TOTAL TIME: Prep: 30 min. + standing Cook: 10 min./batch
YIELD: 8 servings.
My mother measured ingredients for these using her hand. We've passed the recipe down over the years as the family has grown. —Veronica Weinkauf, South Bend, Indiana
Ingredients
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2 large eggs
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1/4 cup water
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1/2 teaspoon salt
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2 cups all-purpose flour
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FILLING:
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1 large egg
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1 teaspoon salt
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1/2 teaspoon sugar
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Dash pepper
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1 carton (15 to 16 ounces) soft farmer cheese or whole-milk ricotta cheese
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1 to 4 tablespoons butter, divided
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Optional: sour cream and minced chives
Directions
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1.
In a large bowl, whisk eggs, water and salt until blended; gradually stir in flour. Transfer to a lightly floured surface; knead 10-12 times, forming a firm dough. Cover and let rest 10 minutes.
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2.
For filling, in a small bowl, whisk egg, salt, sugar and pepper. Stir in cheese.
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3.
Divide dough into 4 portions. On a lightly floured surface, roll each portion to 1/8-in. thickness; cut with a floured 4-in. round cookie cutter. Place 1 tablespoon filling in center of each circle. Moisten edges with water; fold in half and press edges to seal. Repeat with remaining dough and filling.
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4.
In a 6-qt. stockpot, bring water to a boil. Add pierogi in batches; reduce heat to a gentle simmer. Cook until pierogi float to the top and are tender, 2-3 minutes. Remove with a slotted spoon.
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5.
In a large skillet, heat 1 tablespoon butter over medium-high heat. Add pierogi in batches; cook until golden brown, 1-3 minutes on each side, adding additional butter as necessary. If desired, serve with sour cream and chives.
Nutrition Facts
1 serving: 230 calories, 6g fat (3g saturated fat), 85mg cholesterol, 500mg sodium, 32g carbohydrate (8g sugars, 1g fiber), 11g protein.
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