Apr 23

Stuffed Pierogi with Cheese

Stuffed Pierogi with Cheese

Fantastic pierogi that are made in just a few minutes. An ideal appetizer for breakfast or dinner. It is simple to prepare, and the quick recipe is without eggs and milk. Economical recipe and we all have these ingredients at home. The dough is fantastically soft! Before preparing this pierogi, read the NOTE. Follow recipe.

Ingredients: simple, total time: 60 min, 12 big pierogi or 24 mini

Dough:

400 ml of lukewarm water
1 teaspoon of sugar
2 teaspoons of salt
8 g of dry yeast/ or 25 g of fresh yeast
1–2 Tablespoons of oil
550 g all-purpose flour/ or flour type 00 -700 g (+ 120 g for work surface)

Filling:

250 g hard cow cheese/ mashed /or Trappist cheese
1-2 Tablespoon sour cream and
plenty of oil /or 3 big Tablespoon lard for frying

stuffed-pierogi-with-cheese-in-black-plate — Stuffed Pierogi with Cheese

Preparation:

In a deep bowl, add lukewarm water, then dry yeast, a teaspoon of sugar and flour, mix it well, then add the rest of the ingredients from the description.
There is no waiting for the dough to rise, it can be done right away.
While mixing, gradually add flour.
The dough must come together well and be free of lumps.
When the dough is well kneaded, flour the work surface and work out the dough by hand.
The dough should not be sticky but soft.
Place the kneaded dough in a deep bowl, cover with 2 tablespoons of oil, and rub into the dough.
Cover with nylon foil and leave to rise for about 30 minutes.
Divide the risen dough into two parts.
Then roll it into a roll and cut it into smaller parts and shape it into balls. You should get about 12 equal balls from this dough. This pierogi will be bigger! You can also create a mini version and read it in NOTE.
Mash the cow's cheese with a 1 Tbsp of sour cream to make the filling creamy.
Take the ball and roll the dough with your hands into a circle on both sides. If the dough is dry, add a little oil. If the dough is a little sticky, add just a little flour to the balls.
Make a circle or a square shape, the shape doesn't matter. Roll out the dough to 3 mm.
Place the filling on the bottom of the dough, then close the sides and roll up the dough and put it aside. Repeat this with each dough ball. Make sure the pirogues are closed because of the filling.
Heat the fat over moderate heat.
When the oil is hot, add the pierogi to the hot pan and fry until golden brown on all sides.
Serve cold or hot for breakfast or dinner.
I always wait for them to cool a little before eating them, that way the cheese filling feels better!

Buon appetito!

NOTE:

You can also make smaller pierogi from this dough if you like mini versions. Then you will divide each roller into 12 smaller parts. So you will get 24 pieces of pierogi from this quantity. It is also more convenient for baking. I did a mini version.
If the cheese is more salty, feel free to add 2–3 tablespoons of neutral cream. The filling must be creamy.
You don't have to make them with cheese, you can make them empty and combine them with salty or sweet spreads.
Store this pierogi in a box, covered a few days, if it stays at all. :)
For the work surface, I needed about 120 gr of flour type 00. And I have used about 700 gr in the dough. For all-purpose flour, you will need the amount as described and a 60 gr to work on the work surface.
If you have a bigger fryer at home, this job goes faster!
I have used lard for frying. By frying in lard, it absorbs less fat! You can also filter it and use something else for tomorrow!