Ingredients
2 large eggs
1/4 cup water
1/2 teaspoon salt
2 cups all-purpose flour
FILLING:
1 large egg
1 teaspoon salt
1/2 teaspoon sugar
Dash pepper
1 carton (15 to 16 ounces) soft farmer cheese or whole-milk ricotta cheese
1 to 4 tablespoons butter, divided
Sour cream, optional
Directions
In a massive bowl, whisk eggs, water and salt till blended; bit by bit stir in flour. Transfer to a gently floured surface; knead 10-12 times, forming a firm dough. cowl with wrap and let rest ten minutes.
For filling, in an exceedingly tiny bowl, whisk egg, salt, sugar and pepper. Stir in cheese.
Divide dough into four parts. On a gently floured surface, roll every portion to 1/8-in. thickness; cut with a floured 4-in. spherical kitchen utensil. Place one tablespoon filling in center of every circle. Moisten edges with water; fold in [*fr1] and press edges to seal. Repeat with remaining dough and filling.
In a 6-qt. stockpot, bring water to a boil. Add pierogi in batches; cut back heat to a mild simmer. Cook till pierogi float to the highest and square measure tender, 2-3 minutes. take away with a slotted spoon.
In a massive frying pan, heat one tablespoon butter over medium-high heat. Add pierogi in batches; cook till golden brown, 1-3 minutes on either side, adding extra butter as necessary. If desired, serve with cream.
Nutrition Facts
1 serving: 230 calories, 6g fat (3g saturated fat), 85mg steroid alcohol, 500mg Na, 32g sugar (8g sugars, 1g fiber), 11g supermolecule.
