Pierogi

Ingredients

• 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

Method

• 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.

Notes

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