Sweet Farmer's Cheese Pierogi

Method12 steps

1. 1

   Step 1: Grind all the 500 g plain twaróg once until smooth, using a meat grinder, potato press or blender. If using a blender, work in small portions and gather all the ground cheese in a bowl.

   Uses All 500 g plain Polish twaróg

2. 2

   Step 2: Add the 1 egg yolk and all 3 tbsp filling sugar to the bowl of ground cheese.

   Uses All the smooth ground twaróg · 1 egg yolk for the filling · All 3 tbsp sugar for the filling

3. 3

   Step 3: Split the vanilla pod and scrape all its seeds into the cheese, yolk and sugar mixture. Set the empty pod husk aside separately; it is not enclosed in the dumplings.

   Uses All the ground cheese with its yolk and filling sugar · Seeds from the 1 vanilla pod

4. 4

   Step 4: Mix thoroughly into a smooth, evenly sweetened vanilla-cheese filling. Cover and refrigerate it while preparing the dough.

   Uses All the vanilla seeds, cheese, yolk and filling sugar

5. 5

   Step 5: Use the plain hot-water dough below with its 500 g flour, 250 ml measured hot water and 1 tsp dough salt. Prepare a work surface, rolling pin and round cutter; keep the separate extra handling flour nearby.

6. 6

   Step 6: Sift all the measured 500 g dough flour onto the work surface and mix in the measured 1 tsp dough salt. Make a well and add a first small draw from the measured 250 ml hot dough water, using a utensil until comfortable to handle.

   Uses All 500 g flour for the dough · 1 tsp salt for the dough · A first small draw from the measured 250 ml hot dough-water supply

7. 7

   Step 7: Knead, adding the remaining measured hot dough water gradually, until the dough is soft and elastic rather than overly sticky. Stop adding water when that texture is reached; any unused measured water remains separate. Keep the dough covered until rolling.

   Uses The partly combined salted dough · The remaining measured hot dough-water supply, as needed for the dough

8. 8

   Step 8: Divide the dough into manageable parts. Lightly flour the worktop with the separate handling flour and roll the first part into a thin sheet. Cut circles with a glass or round cutter. Keep the unrolled dough and offcuts covered for subsequent rolling.

   Uses All the kneaded dough · Extra handling flour for the actual work surface, as needed

9. 9

   Step 9: Place 1 tsp of the chilled prepared cheese filling in the center of each dough circle. Fold into a half-moon and press the edges firmly together. Roll and cut the covered remaining dough and offcuts, then repeat the filling and sealing. Keep unused filling cold and dough covered as you work. Any filling left once the dough is used is separate from the formed dumplings.

   Uses The first cut dough circles · The covered remaining dough and offcuts · 1 tsp prepared sweet-cheese filling per actual dough circle; whole-batch share unknown

   
10. 10

    Step 10: Bring a large pot of the separate pierogi cooking water to a boil. Season that bath with its own unmeasured salt, then reduce to a gentle boil.

    Uses Separate pierogi-pot water; volume unmeasured · Separate pierogi-water salt, to taste

11. 11

    Step 11: Add a small uncrowded batch of formed pierogi to the hot salted water. Cook for the source’s 5–6-minute guide, until they float, the wrappers are tender and the cheese-and-yolk filling is cooked and hot throughout.

    Boil sweet-cheese pierogi batch · 6 minUses The actual first small batch of formed dumplings · The hot salted pierogi cooking water

12. 12

    Step 12: Lift out the cooked first batch with a slotted spoon. Repeat the same small-batch boiling until all the formed pierogi you are using are cooked, collecting the cooked batches together. Serve plain or with the separate optional prepared sweetened cream and powdered sugar, using only the amount wanted. Refrigerate cooled leftovers promptly in a covered container for the author’s up to 3–4 days and reheat thoroughly.

    Uses The first cooked batch · The actual remaining formed dumplings · The same hot salted pierogi cooking water · Optional already prepared sweetened cream, as wanted; amount unmeasured · Optional separate powdered sugar, as wanted; amount unmeasured