"Pierogi z serem" are traditional Polish dumplings consisting of delicate dough filled with farmer's cheese or cottage cheese. Once cooked, pierogi can be served hot with sour cream, butter, or a sprinkle of sugar. They can also be pan-fried after boiling for a crispy texture.
My version uses cream cheese (block type such as Philadelphia).
Ingredients: (makes about 25 dumplings)
For the Dough:
- 250g all-purpose flour
- 150ml hot water
- Dash of salt
For the Filling:
- 250g cottage cheese
- 1 egg yolk
- 1 tablespoon (about 30 g) powdered sugar
Instructions:
1. Prepare the Dough:
- In a mixing bowl, combine the all-purpose flour with a dash of salt.
- Gradually add the hot water while mixing until a dough forms.
- Knead the dough until it becomes smooth and elastic. Let it rest for about 15 minutes.
2. Prepare the Filling:
- In a separate bowl, mash the cottage cheese with the egg yolk and powdered sugar until well combined.
- Use a blender for a smoother texture if desired.
3. Assembly:
- After the dough has rested, roll it out on a floured surface until it is about 2-3mm thick.
- Use a round cutter to cut out circles from the dough.
- Place a small spoonful of the cottage cheese filling in the center of each dough circle.
- Fold the dough over the filling to form a half-moon shape, then press the edges firmly to seal.
4. Cooking:
- Bring a large pot of slightly salted water to a boil.
- Carefully drop the dumplings into the boiling water.
- Stir gently to prevent sticking to the bottom.
- Cook for 3-4 minutes from when they float to the surface.
- Remove the dumplings with a slotted spoon and drain excess water.
5. Serve the cottage cheese dumplings hot, optionally with a sprinkle of powdered sugar or a dollop of sour cream.
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