Pierogi With Cheese Pierozki Z Serem Food

PIEROGI WITH CHEESE (PIEROZKI Z SEREM)

Steps:

• Combine the cheese with the egg yolk, add some salt.
• Mix the egg with the flour, add a dash of salt and as much water as needed to knead a smooth loose dough.
• Roll out a little of the stuffing on each square. Fold to form a triangle, pinch the edges together.
• Cook in a large kettle with boiling salted water on high heat for 5 minute Remove with colander spoon to a warmed serving platter.
• Pour the melted butter over the pierogi.

POLISH PIEROGI (CHEESE FILLING)

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.