Servings: 4
Equipment
Ingredients
Pierogi Dough
- 2 cups all-purpose flour ~250g
- ¼ tsp salt
- 1 ½ tbsp oil
- ½ cup boiling water
Sweet Cheese Pierogi Filling
- 15 oz cream cheese ~425g
- 12 oz cooked rice ~340g
- salt for cooking
Flavoring Option #1: Jam
- 2-3 tablespoons jam
Flavoring Option #2: Mashed banana
- 1 large banana mashed
- ⅓ teaspoon cinnamon
- 2 teaspoons honey to taste
- 2 teaspoons lemon juice to taste
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
- Cook the Rice: Start with 3 to 4 oz of rice, cook with ample water (5x the rice volume), and overcook by a few minutes for a creamy texture. Strain the remaining water.12 oz cooked rice
- Mix the Filling: Combine cream cheese, overcooked rice, and your chosen flavoring. Adjust sweetness and tanginess to taste.15 oz cream cheese, 12 oz cooked rice, 2-3 tablespoons jam, 1 large banana, ⅓ teaspoon cinnamon, 2 teaspoons honey, 2 teaspoons lemon juice
Combine
- Roll and Cut the Dough: Divide the rested dough into sections. Roll thin and cut into circles. Save leftover scraps for extra pierogi.
- Shape the Pierogi: Fill dough circles with cheese filling, fold, and seal the edges. If needed, use a damp finger to help seal.
- Transfer and Cover: Move shaped pierogi to a floured surface and cover with a damp towel.
Cook
- Boil the Pierogi: Boil in salted water until they float and then an additional 1-2 minutes. Stir the pierogi right after you submerge them in water, so they don't stick to the bottom.salt
- Scoop and Serve: Use a slotted spoon to remove pierogi and serve as desired.
Notes
Place the leftover pierogi in an airtight container after letting them dry, and refrigerate them for 3-4 days. To prevent sticking, separate layers with plastic wrap or aluminum foil.
To reheat the pierogi, pan-fry them in butter until golden brown and crispy on both sides.
To reheat the pierogi, pan-fry them in butter until golden brown and crispy on both sides.
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