Best Farmers Cheese Pierogi The Real Deal Here Recipes

Farmers Cheese Pierogi the Real Deal Here!!! image

Provided by elizabethlakers

Time 45m

Yield 1 dozen, 4 serving(s)

Number Of Ingredients 10

2 cups flour
1 egg, plus
1 egg yolk
1/2 teaspoon salt
1 teaspoon melted butter, no exception
2 tablespoons sour cream
1 lb farmer cheese
1 egg, beaten
1 egg yolk
1/4 cup powdered sugar

Steps:

Cheese Filling.
Mix all together and chill.
Dough.
Mix all the dough ingredients together.
knead into a pliable dough let the dough rest for about 10 minutes. cover with a WARM bowl then divide the dough into half place 1 half back under the warm bowl with the other roll out on a floured surface roll it thin use a circle cutter. place a spoonful of the cheese mixture to one side of dough moisten edges of circle with water before pressing firmly then drop them into boiling water for about 5 fives or until they float to top.Take out of water you can eat them like that or pan fry in butter but they taste the best fried with a side of sour cream or applesauce -- ENJOY and they freeze well too.

Polish Pierogi (Cheese Filling) image

Provided by littleturtle

Time 1h5m

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.