Prep 15 mins
Cook 50 mins
Thick and delicious pasta dumplings with the filling mixed right into the dough so you don't have to stuff them. Pronounced pyeh-RAW-ghee (this is the plural form, just one is called pierog, but they're so good you'll almost never eat just one.) This sweet cheese version topped with butter-browned bread crumbs makes for an interesting dessert, but also makes a nice light lunch.
- 3⁄4 lb farmer's cheese, crumbled or 3⁄4 lb dry-curd cottage cheese
- 3 eggs, lightly beaten
- 2 tablespoons sugar
- 2 tablespoons unsalted butter, softened
- 2⁄3 cup flour
- 2 quarts water
- 1⁄2 teaspoon salt
- 8 tablespoons unsalted butter, cut into 1/2-inch pieces
- 1⁄2 cup dry breadcrumbs
- Use a spoon to push the cheese through a fine sieve into a deep bowl.
- Beat in the eggs, then the sugar and the butter.
- Sift the flour over the cheese mixture and stir until the flour is completely absorbed.
- Knead like bread to mix well.
- Divide the dough into 3 equal parts and roll each between your palms to shape it into a ball, then, on a lightly floured surface, roll each ball into a 12" long cylinder (1" in diameter).
- Wrap in wax paper and refrigerate until firm (30 minutes).
- Flatten the cylinder slightly and cut them crosswise into 2-inch rounds.
- In a 3-4 quart saucepan, bring water and salt to a boil over high heat.
- Drop 6 pierogi into the water and stir occasionally so they don't stick to each other or the pan.
- Immediately reduce the heat to low and simmer until they float to the surface (5 minutes).
- With a slotted spoon, transfer the dumplings to a kitchen towel to drain.
- Cover them loosely with another towel to keep them warm, while you cook the remaining pierogi in the same way.
- In an 8-inch skillet, melt the butter, but don't let it brown.
- Add the bread crumbs, stirring constantly, until they are crisp and golden brown, then remove from heat.
- Pour the bread crumbs and butter over the dumplings and serve.
These are definite comfort food from my childhood--we used to have them with rhubarb-strawberry sauce on top--yum. My mom also fried the pierogi in butter after they were boiled and drained.
thanks for this pierogi recipe,had forgotten how to make and these are so yummy ,now i have main ingredients for dough i can now ad my own fillings your version is now a must have in my home thanks