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Preparation Time: 30 minutes + standing time
Cooking time: 10 minutes
Serves: 8
If served as eight portions, provides 230 cals, 9g fat (of which 3g saturates), 8g sugar and 0.5g salt per portion.
Ingredients
For the dough:
- 2 large eggs
- ¼ cup water
- ½ tsp salt
- 2 cups all-purpose flour
For the filling:
- 1 large egg
- 1 tsp salt
- ½ tsp sugar
- Dash pepper
- 425g - 450g (15oz - 16oz) soft farmer cheese or whole-milk ricotta cheese
- 1 - 4 tbsp butter, divided
- Sour cream and minced chives (optional)
Method
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.
2. For filling, in a small bowl, whisk egg, salt, sugar and pepper. Stir in cheese.
3. Divide dough into 4 portions. On a lightly floured surface, roll each portion to ⅛in thickness; cut with a floured 4in round cookie cutter. Place 1 tbsp filling in center of each circle. Moisten edges with water; fold in half and press edges to seal. Repeat with remaining dough and filling.
4. In a 6 quart 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.
5. In a large skillet, heat 1 tbsp 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.
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