Ingredients
FILLING:--
1 kg ricotta cheese
½ cup sugar
1 egg
DOUGH:--
2 eggs
2 tbsp sour cream
½ cup lukewarm water
1 cup milk
4 cup flour
3 tbsp sugar
1 tsp salt
Directions
PIEROGI FILLING: Mix sugar, ricotta cheese and egg, until it's fully mixed in. Set it aside.
PIEROGI DOUGH: Whisk eggs together with sour cream, lukewarm water and milk to get an even texture.
To the liquid ingredients, add in flour, sugar and salt. Knead the dough by hand or a stand-up mixer until it's no longer sticky.
MAKING PIEROGI: Roll out the dough on a well floured surface. Using a cup, stamp out circles. Flour the cup to make it easier to cut circles.
One by one, fill your circles with filling, placing the filling in the centre.
Fold over the edges and tighten them up with your fingers, making sure it's firm enough for the filling not to fall out.
COOKING PIEROGI: Bring a pot of water up to boil. Add 10-20 pierogi, cook until they float up to the top. Drain and top with melted unsalted butter. Optionally, serve with sour cream, jam or sugar.
