Busia's pierogi

Procedure:

Noodle, Cream egg with water and salt. Add flour slowly while mixing, via strainer if you want, until incorporated. Kneed or with a dough hook untill smooth and stretchy. Let the dough rest for a while, covered to keep moist. Once the gluten relaxes, roll out thinly on a lightly floured surface. Using a round cookie cutter, coffee mug, whatever you have.. Cut as many circles out as you can. Sprinkle flour on top, brush flour off from both sides. You can let the circles dry like boot leather. When youre ready, plop a heaping spoonful of cheese mixture slightly off-center. With a fine mist, spray all the circles (with cheese on them) with water. Just so the flour that was left on them forms a glue, it will be tacky. Fold the circle so the cheese is in the middle, of a half circle. Crimp the convex portion with a fork. You can cut the edge ruffled to hide any imperfection. Dust finished pierogi with flour. With a pot of water at a rolling boil, toss them in one at a time leaving enough room for them to sequentially float to the top. They will be floating and look soft when finished. Shake them off and toss them into a hot pan with a generous amount of melted butter with finely sliced sweet onion. Fry under medium heat until the middle is caramelized on both sides. Eat!

Cheese, crumble finely into a bowl the farmers cheese. Add ricotta. Add salt and sugar to taste. Mix well, so that all of it looks lumpy.
Busia's pierogi

Ingredients

Noodle:
2 egg
1/2c water
1/2tsp salt
2c flour

Filling:
1/2lb farmers cheese
1/2lb ricotta cheese
Salt and sugar to taste.

Directions

See "about this recipe"

Prep Time: 60 minutes
Cook Time: 60 minutes
Total Time: 2 hours
Number of Servings: 5
Yield: about 20 pierogi. with enough cheese for more
Style: Eastern European, Polish

Comments (2)

gigi665
Excellent recipeapplause
ginasimon
Wowcheering

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