Servings: 4
Equipment
Ingredients
Pierogi Dough
- 2 cups all-purpose flour ~250g
- ¼ tsp salt
- 1 ½ tbsp oil
- ½ cup boiling water ~120ml
Farmer's Cheese Pierogi Filling
- 18 oz farmer's cheese ~510 g
- 2 egg yolks
- 2 oz sugar ~56 g
- 2 teaspoons vanilla extract
Instructions
Make Dough
- Boil Water: Boil a pot of water.½ cup boiling water
- Sift Flour: Sift flour into a large bowl.2 cups all-purpose flour
- Add Salt: Add salt and mix.¼ tsp salt
- Wet Ingredients: Add oil and boiled water.1 ½ tbsp oil
- Mix Ingredients: Mix the ingredients by stirring with a spoon. Be careful not to burn yourself. Once there is no visible water in the bowl, use your hands to knead the dough until it is a homogeneous ball.
- Wrap and Rest: Wrap the dough ball tightly in plastic wrap and let it rest for about 30 minutes before continuing.
- Make Pierogi: Once the wait is over, the dough is ready for rolling and making pierogi.
Prep Filling
- Make Filling: Mix farmer's cheese, sugar, and vanilla extract. Taste and add more sugar or some lemon juice if needed.18 oz farmer's cheese, 2 oz sugar, 2 teaspoons vanilla extract
- Add Egg Yolks: Incorporate the egg yolks, then refrigerate if not using immediately.2 egg yolks
Combine
- Cut Dough: Divide the rested dough into 2-3 portions, roll out the first on a floured surface to a thin but sturdy thickness.
- Form Circles: Use a round cutter or glass to cut dough circles, repurposing any remnants for extra pierogi.
- Make Pierogi: Place filling on a dough circle, fold and seal from the center, expelling trapped air. Moist edges with a wet finger if needed.
- Cover: Move pierogi to a flour-dusted surface, covered by a damp towel. Dust flour on touching areas to prevent sticking.
Cook
- Boil: Cook pierogi in boiling, salted water until they float, then simmer for 2-3 additional minutes.
- Scoop: Use a slotted spoon to extract the cooked pierogi from the pot.
- Serve: Serve the finished pierogi hot.
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