Pierogi with Sweet Cream Cheese
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5
6 reviews
Excellent
Pierogi with Sweet Cream Cheese
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A recipe for Pierogi with Sweet Cream Cheese from The Sweet Polish Kitchen. These pierogi have a cheesecake-like filling and are paired with a honey-sweetened sour cream.
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Ingredients
- 3 cups all-purpose flour plus extra for dusting, 350 grams; or '00' pasta flour
- 1 tablespoon confectioners' sugar plus extra for dusting
- 1 egg
- 1 egg yolk
- 1/2 cup water 105-115˚F, 40-46˚C, 125 milliliters, lukewarm
- 1 tablespoon vegetable oil
For the Sweet Cream Cheese Filling:
- 3 1/4 cups cream cheese 750 grams; or twaróg sernikowy
- 2 egg yolk
- 3 tablespoons sugar
- 1 teaspoon vanilla bean paste or vanilla extract
To serve:
- confectioners' sugar for dusting
- butter melted; a little
- sour cream sweetened with a little honey
Instructions
- Mix the flour with the confectioners' sugar until combined, then add the egg and egg yolk and stir with a knife.
- Slowly add the lukewarm water and oil, mixing until a dough starts to form.
- Tip the dough onto a lightly floured board and knead for about 5 minutes, just until the mixture comes together with no lumps and feels smooth.
- Wrap the dough in plastic wrap and leave it to rest for at least 30 minutes in the refrigerator.
For the Sweet Cream Cheese Filling:
- Mix all the sweet cream cheese filling ingredients (cream cheese, egg yolks, sugar, vanilla) together until well combined, then chill in the refrigerator, too, for an hour.
To Assemble:
- When you are ready to make the pierogi, bring a large pot of water to a rolling boil.
- Roll out your dough on a board dusted with a little confectioners' sugar. You are aiming for the dough to be around 1/8 inch (3 millimeters) thick.
- Use a 3 1/2 inch (9 centimeter) pastry cutter or a glass tumbler to cut out circles of dough.
- Take your cheese filling out of the refrigerator and place a tablespoon of filling onto each circle.
- Working quite quickly, take each circle in your hand, fold the dough over to form a semi-circle, and pinch the dough along the edge so that each dumpling is well sealed.
- Place each one back on the board dusted with confectioners' sugar.
- To cook the dumplings, carefully drop them into the boiling water, in batches of 5 at a time, until each one floats to the surface. They will only take a minute or so to cook.
- Carefully remove each one with a slotted spoon and place on a large platter.
- Serve with a dusting of confectioners' sugar, a drizzle of melted butter, and some sweetened sour cream.
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Overall Rating
5
6 reviews
Excellent
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