
Ingredients
Dough:
- 3-1/2 cup Flour
- 1-1/2 teaspoon Salt
- 3 Eggs
- 1/2 cup Sour Cream
Filling:
- 4-1/2 cup Farmer Cheese (also known as Dry Curd Cottage Cheese)
- 3 Eggs
- 3/4 cup Onion, diced
- 3 teaspoon Black Pepper
- 1-1/2 teaspoon Salt
Directions
Dough By Hand:
- Mix flour and salt together: turn out onto counter-top, making a well (indent) in the center.
- Mix eggs and sour cream together and add to the center of the well.
- Use your hands to slowly start incorporating the flour into the egg mixutre. Continue until everything is fully incorporated.
- Continue kneading pasta dough for 5 minutes or until elastic and smooth.
- Wrap in plastic wrap and let sit 5 -10 minutes until rolling out the dough.
Dough with Stand Mixer:
- Place flour and salt in stand mixer with paddle attachment. Start mixing.
- Slowly add eggs one at a time, followed by the sour cream.
- Continue mixing for 3 minutes or until the dough starts to come together and there are no more small pieces. The dough will be soft and elastic.
- Remove paddle attachment and replace with dough hook.
- Knead dough 5 minutes with dough hook or until smooth.
- Wrap in plastic wrap and let sit 5 -10 minutes until rolling out the dough.
Filling:
- Mix all filling ingredients together in a large bowl.
Assemble:
- Roll out dough onto a floured surface. Do not add too much flour, just enough to keep it from sticking but not enough to dry it out. Roll 1/16″-1/8″ thick.
- Cut dough into rounds with a 3″ cutter. Place 1/2 Tablespoon of filling in the center of each round. Fold dough in half and press edges to seal.
- Boil in batches for 5 minutes per batch and strain.
**Eat pierogi immediately after boiling or saute slightly in butter. Make golden on each side and serve with sour cream.
Makes 72 Pierogis.
Nutrition
Servings: 12
Serving Size: 6 Pierogi
Calories: 319
Fat: 13.1
Carbs: 29.6
Fiber: 1.3
Protein: 19.1
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