SWEET CHEESE PIEROGI FILLING RECIPES

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SWEET FARMER'S CHEESE PIEROGI [RECIPE!] | POLONIST



Sweet Farmer's Cheese Pierogi [RECIPE!] | Polonist image

Are you craving a piece of cheesecake, but it's time for lunch? These Farmer's Cheese Pierogi are a perfect solution. Sweetened ‘twaróg’ cheese is tucked between a sheet of soft dough, forming plump, sweet and soft dumplings. Lunch and dessert, all in one.

Provided by Kasia

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 50

Number Of Ingredients 7

1.1 lbs (500 g) farmer's cheese 
1 egg yolk
3 tbsp sugar
1 vanilla pod, can replace with vanilla extract (few drops)
2 cups (500 g) all-purpose flour
1 cup (8.45 fl oz, 250 ml) hot water
1 tsp salt

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.

Nutrition Facts : ServingSize 6, UnsaturatedFatContent 0 grams unsaturated fat

POLISH PIEROGI (CHEESE FILLING) RECIPE - FOOD.COM



Polish Pierogi (Cheese Filling) Recipe - Food.com image

Make and share this Polish Pierogi (Cheese Filling) recipe from Food.com.

Total Time 1 hours 5 minutes

Prep Time 15 minutes

Cook Time 50 minutes

Yield 8 serving(s)

Number Of Ingredients 13

8 ounces ricotta cheese or 8 ounces cream cheese, softened
1 egg
1 tablespoon lemon juice
1 onion, finely chopped & fried in
butter
salt
pepper
1 teaspoon sugar
4 cups flour
2 eggs
1 teaspoon salt
3/4-1 cup warm chicken stock or 3/4-1 cup chicken bouillon
12 cups salt water

Steps:

  • Combine all of the ingredients listed under filling and refrigerate until ready to assemble pierogi.
  • Combine the ingredients listed under dough and knead until well blended (dough should be somewhat dry and about the consistency of play-doh, you can knead in more flour if needed).
  • Twist off workable portions of dough and roll out very thin on a floured surface.
  • Using a glass with a thin lip, dip lip of glass in flour and cut circles out of the dough.
  • Place about 2 tsp filling in the center of each dough circle.
  • Moisten outer edges with water and fold dough over to close.
  • Seal edges by pressing gently with the back of a fork or pinching together with your fingers.
  • Cook 12 pierogi at a time, reducing heat to a gentle boil; boil, stirring occasionally to keep from sticking to the bottom, until pierogi float to the surface (about 5 minutes).
  • Rinse in cold water, then drizzle melted butter or vegetable oil over dough to keep from sticking.
  • Repeat with remaining pierogi.
  • At this point you can serve them warm, freeze them for later use, deep fry them until golden brown or pan fry them in butter with onions over medium heat, lightly browning both sides before serving.

Nutrition Facts : Calories 322.8, FatContent 6.6, SaturatedFatContent 3.2, CholesterolContent 95, SodiumContent 375.6, CarbohydrateContent 51.6, FiberContent 1.9, SugarContent 1.9, ProteinContent 12.8

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