• 4 cups flour
  • 1 large egg
  • 1/2 teaspoon salt
  • 1 cup milk, approximately
  • Filling:
  • 1 1/2 cups ricotta cheese, squeezed of liquid
  • 1 teaspoon lemon juice
  • 1 teaspoon sugar
  • 1 large egg
  • 1 large egg yolk
  • 1/4 teaspoon salt
  • 1 cube unsalted butter
  • sour cream


  • Place dry ingredients for dough in food processor. Mix. Add milk and mix until comes together. Allow dough to rest under bowl for at least 20-30 minutes.
  • Meanwhile mix together all items for filling.
  • After dough has rested, use pasta machine to roll out dough, doing about a quarter of the dough at a time. Roll to about a 4 thinness. Cut out with 2" cutter and fill half with filling. Fold over and pinch edge (wetting with a bit of water) close. Set aside on floured sheet pan and finish others. (Can be frozen at this point on sheet pan).
  • Bring a large pot of water to a rolling boil. Salt water. Add pierogis a few at a time and cook briefly until floats to top and boils about 1-2 minutes more. (Total cooking time is about 4 -5 minutes).
  • Melt butter on hot sheet pan and place pierogis on sheet pan when finished boiling. To finish cooking pierogis, place under broiler briefly until bubbly. Serve with sour cream.


  • Description:
  • "These are traditionally served in Polish familes for holidays and
  • family celebrations."
  • SERVINGS: 24
  • SOURCE: Zyskowski Tradition