Polish Sweet Cheese Pierogi

Step 1: Prepare the Dough

1. Mix Dry Ingredients: In a large bowl, combine the flour and salt. Create a well in the center.
2. Add Wet Ingredients: Add the egg, sour cream, and softened butter into the well. Mix with a fork or your hands until the dough begins to come together.
3. Knead the Dough: Transfer the dough to a floured surface and knead for about 5-7 minutes until it becomes smooth and elastic. If the dough is sticky, add a little more flour.
4. Rest the Dough: Cover the dough with a clean kitchen towel or plastic wrap, and let it rest for 30 minutes. This makes it easier to roll out and work with.

Step 2: Prepare the Filling

1. Mix the Cheese: In a medium bowl, combine the farmer’s cheese (or ricotta) with powdered sugar, vanilla extract, and lemon zest (if using). Mix until smooth and well-combined.
2. Optional Egg Yolk: If you prefer a richer filling, add an egg yolk to the cheese mixture and stir until smooth. The egg yolk will help bind the filling and give it a creamier texture.

Step 3: Roll Out the Dough

1. Roll the Dough: Once the dough has rested, turn it out onto a floured surface. Roll it out into a thin sheet, about 1/8-inch thick.
2. Cut Circles: Using a round cutter (about 3 inches in diameter), cut out circles from the dough. You can use a glass or a cookie cutter if you don’t have a round cutter.

Step 4: Fill the Pierogi

1. Add the Filling: Place a teaspoon of the cheese filling in the center of each dough circle.
2. Fold and Seal: Fold the dough over the filling to form a half-moon shape. Press the edges together firmly to seal, and crimp with a fork or your fingers for extra security. Make sure there are no air pockets inside.

Step 5: Cook the Pierogi

1. Boil the Pierogi: Bring a large pot of salted water to a boil. Carefully drop the pierogi into the boiling water in batches, making sure not to overcrowd the pot. Once the pierogi float to the surface, let them cook for an additional 2-3 minutes.
2. Remove and Drain: Use a slotted spoon to remove the pierogi from the water. Set them aside to drain.

Step 6: Fry the Pierogi (Optional)

1. Fry for Crispiness: In a large skillet, melt the butter over medium heat. Once the butter is hot, add the cooked pierogi and fry them for 2-3 minutes on each side, until they are golden brown and crispy.
2. Drain Excess Butter: Remove the pierogi from the skillet and place them on a paper towel-lined plate to drain excess butter.

Step 7: Serve

1. Serve Warm: Arrange the pierogi on a plate and dust them with powdered sugar. Serve with fresh berries, fruit preserves, or a dollop of sour cream if desired.

Tips for Success:

• Filling Variations: For a more traditional filling, you can use a mix of farmer’s cheese and sweetened cottage cheese.
• Freezing Pierogi: To make ahead, freeze the pierogi on a baking sheet in a single layer. Once frozen, transfer them to a zip-top bag. When ready to cook, boil them straight from the freezer (don’t thaw).
• Dough Adjustments: If your dough feels too dry, add a little more sour cream or water, 1 tablespoon at a time.

Enjoy your Polish Sweet Cheese Pierogi—a delicious, sweet, and comforting treat perfect for breakfast, dessert, or as a special snack!