Dobry Wieczor, Travelers!¬† Today we will travel to Poland for our recipe of the week:¬† pierogi. ¬† Pierogi are dumplings¬† containing a filling of your choice.¬† You can add potatoes, sauerkraut, cheese, cabbage‚Ä¶the list goes on. This dish is a popular one, every country has their own variation, but I will show you how to prepare it as though you were dining in the heart of Krakow or Warsaw.¬† Today‚Äôs recipe will be for pierogi with cheese filling.
Polish Cheese Filled Pierogi
This recipe is made in two parts: the cheese filling and the pierogi.
2 c cottage cheese
6 tbsp currants
2 egg yolks
2 tbsp sugar
2 tbsp butter
¬Ω tsp cinnamon
Salt and pepper to taste
Cream eggs and butter together.¬† Mix in remaining ingredients until well blended.
2 c flour
¬Ω c water
¬Ω tsp salt
¬Ω tsp pepper
On a kneading board, shape flour into a mound and make a hole in the middle.¬† Drop eggs into the hole, cut flour with a knife.¬† Add water and salt, knead until firm.
Let the dough sit for about 10 minutes, covered with a large warm pot. Roll the dough thin and cut circles with a large biscuit cutter.
Meanwhile, put a pot of salted water on to boil.
Spoon in a small mound of previously prepared cheese filling to one side on each circle of dough,¬† moisten the edge of the dough and fold over, making sure to press the edges firmly together to avoid filling from coming out.
Drop the pierogi into the water, and cook for about 3-5 minutes. Make sure not to overcrowd the¬† water with too many.¬† With a perforated spoon, gently lift the dumpling from the water.¬† Do not pile them one on top of the other.
To prepare for serving:
Layer pierogi in a large baking dish, cover with foil and heat at 275¬∞ for about 40 minutes or¬† fry pierogi in a small pat of butter over medium heat until lightly browned.