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Categories:Viewed: 23 - Published at: 5 years ago
Ingredients
- 2 large eggs
- 1/4 cup water
- 1/2 teaspoon salt
- 2 cups all-purpose flour
- 1 large egg
- 1 teaspoon salt
- 1/2 teaspoon sugar
- Dash pepper
- 1 carton (15 to 16 ounces) soft farmer cheese or whole-milk ricotta cheese
- 1 to 4 tablespoons butter, divided
- Sour cream, optional
Method
- 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 with plastic wrap and let rest 10 minutes.
- For filling, in a small bowl, whisk egg, salt, sugar and pepper. Stir in cheese.
- 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.
- 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.
- 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.
