Pierogi z serem are the ultimate Polish comfort food—pillowy dumplings filled with a creamy, sweet farmer’s cheese that feels like a warm hug in a bowl. While the cheese version is a timeless classic, the beauty of these sweet pierogi is their versatility. As the seasons change, the same tender dough can be filled with bursting blueberries or juicy summer strawberries, turning a simple meal into a vibrant celebration of fruit. Whether topped with a dollop of cold sour cream or a dusting of sugar, they are the heart of Polish home cooking.
Ingredients (20 Dumplings)
For the Wrappers:
- 150g high-gluten flour
- 90 ml hot water
- Pinch 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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ReplyDeleteJa też, zawsze na słodko 😋
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