Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup warm water
- 1 egg
- 1 tablespoon vegetable oil
- 1/2 pound farmer's cheese
- 1/4 cup sugar
- 1 egg yolk
- 1/2 teaspoon vanilla extract
- 1/4 cup unsalted butter
- 1/4 cup breadcrumbs
Special equipment needed:
- Rolling pin
- Pierogi mold or cookie cutter
- Large pot for boiling pierogi
Step-by-step instructions:
1. In a large mixing bowl, combine flour and salt. Make a well in the center and add warm water, egg, and vegetable oil. Mix until a dough forms.
2. Knead the dough on a floured surface for 5-7 minutes until it becomes smooth and elastic. Cover with a damp cloth and let rest for 30 minutes.
3. In a separate bowl, mix together farmer's cheese, sugar, egg yolk, and vanilla extract until well combined.
4. Roll out the dough on a floured surface until it is about 1/8 inch thick. Use a pierogi mold or cookie cutter to cut out circles of dough.
5. Place a spoonful of cheese filling in the center of each circle. Fold the dough over to create a half-moon shape and pinch the edges together to seal.
6. Bring a large pot of salted water to a boil. Add pierogi in batches and cook for 3-4 minutes or until they float to the surface.
7. In a separate pan, melt butter over medium heat. Add breadcrumbs and cook until golden brown.
8. Serve pierogi hot with buttered breadcrumbs on top.
Time:
Preparation time: 45 minutes
Cooking time: 15 minutes
Temperature:
Boiling water: 212°F (100°C)
Serving size:
This recipe makes about 20 pierogi. Serving size is 4 pierogi per person.
Nutritional information:
Calories per serving: 350
Fat: 16g
Carbohydrates: 41g
Protein: 9g
Sodium: 220mg
Substitutions for ingredients:
- Farmer's cheese can be substituted with ricotta cheese or cottage cheese.
- Vegetable oil can be substituted with olive oil or canola oil.
- Breadcrumbs can be substituted with crushed crackers or panko breadcrumbs.
Variations:
- Add chopped herbs such as dill or parsley to the cheese filling for added flavor.
- Substitute the cheese filling with mashed potatoes or sauerkraut for a different flavor.
- Fry pierogi in butter after boiling for a crispy texture.
Tips and tricks:
- Make sure to seal the edges of the pierogi tightly to prevent the filling from leaking out during boiling.
- Dust the dough with flour as needed to prevent sticking.
- Use a slotted spoon to remove pierogi from boiling water to prevent them from breaking apart.
Storage instructions:
Pierogi can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat pierogi, boil in salted water for 1-2 minutes or until heated through. Alternatively, fry in butter until crispy.
Presentation ideas:
Arrange pierogi on a platter and sprinkle with chopped herbs for a pop of color.
Garnishes:
Garnish with a dollop of sour cream or a sprinkle of paprika.
Pairings:
Serve with a side of sautéed vegetables or a simple green salad.
Suggested side dishes:
- Roasted root vegetables
- Cucumber salad
- Braised red cabbage
Troubleshooting advice:
- If the dough is too dry, add a little more warm water.
- If the dough is too sticky, add a little more flour.
- If the pierogi are falling apart during boiling, make sure to seal the edges tightly.
Food safety advice:
Make sure to cook pierogi to an internal temperature of 165°F (74°C) to ensure they are safe to eat.
Food history:
Pierogi are a traditional Polish dish that date back to the 13th century. They are a popular comfort food and can be filled with a variety of sweet or savory fillings.
Flavor profiles:
Królewski Cheese Pierogi are sweet and savory with a creamy cheese filling and buttery breadcrumb topping.
Serving suggestions:
Serve pierogi as a main dish or as an appetizer.
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Region: Polish