SWEET CHEESE PIEROGI RECIPES RECIPES

Steps:

• Grind the cheese once, using a tool of choice: meat grinder, potato press or a blender (blend in small portions). 
• Place cheese in a bowl, add egg yolk and sugar. 
• Scrape out the small black seeds from the vanilla pod. Alternatively, pour a few drops of the vanilla extract. 
• Mix thoroughly to obtain a smooth, lump-free mass. Set aside.
• Choose one of the dough recipes from here, or follow this basic recipe.
• Sift the flour, make a well in your flour, pour in a small amount of hot water. 
• Knead rapidly, continually adding enough water to get a soft, elastic dough. Don't overdo it, it shouldn't be too sticky.
• Divide the dough into parts. Spread the first part of the dough on a floured worktop.  Roll into a thin piece of dough. Cut into circles using a glass or a round cutter.
• Place one teaspoon of our cheese filling in the middle of each circle. Fold dough over filling, press edges together. Continue until you're out of ingredients.
• Bring a pot of salted water to a boil. Reduce the heat.
• Drop in a couple of pierogi, cook for 5 to 6 minutes - until they start to float to the top.
• Collect pierogi with a slotted spoon. Serve with sweetened cream or other topping of choice.

Steps:

• Spoon cottage cheese into a cheesecloth-lined sieve over a medium bowl; let stand 1 hour. Scrape drained cottage cheese into a food processor or blender. Combine sugar and flour. Add sugar mixture to cottage cheese; process until well blended. Scrape seeds from vanilla bean; add seeds to cheese mixture, reserving bean for another use. Add cream cheese to cheese mixture; pulse until smooth. Place cheese mixture in a bowl; chill in freezer for 30 minutes.
• Divide Pierogi Dough into 16 equal portions, shaping each into a ball. Working with one portion at a time (cover remaining dough to prevent drying), roll each ball into a 3 1/2-inch circle on a lightly floured surface.
• Spoon 1 rounded teaspoon cheese mixture onto half of each circle. Bring 2 opposite sides of circle to center, and pinch to seal, beginning with center and pinching down both sides to form a half-moon shape. Repeat with remaining dough and cheese mixture.
• Bring water to a boil in a large saucepan. Add half of pierogi; cook 7 minutes or until done (pierogi will rise to the surface). Remove pierogi with a slotted spoon, and drain in a colander (pierogi will stick to a paper towel). Place pierogi in a single layer on a baking sheet or platter. Repeat procedure with remaining pierogi.
• Heat 1 1/2 teaspoons butter in a large nonstick skillet over medium-high heat. Add 8 pierogi; cook 2 minutes on each side or until golden brown. Remove pierogi; keep warm. Repeat procedure with remaining 1 1/2 teaspoons butter and 8 pierogi. Serve with applesauce.