Show: Eden Eats
Episode: Phoenix
Print
Total:
2 hr 40 min
Prep:
30 min
Inactive:
2 hr
Cook:
10 min
Yield:
30 to 36 pierogies
Level:
Easy
Total:
2 hr 40 min
Prep:
30 min
Inactive:
2 hr
Cook:
10 min
Yield:
30 to 36 pierogies
Level:
Easy

Ingredients

  • 4 large eggs, separated
  • 2 pounds twarog (Polish fresh cheese made from milk and buttermilk or bought from a Polish deli)
  • 1/2 cup all-purpose flour, plus more for dusting
  • Salt
  • 2 ounces butter
  • 1/2 cup plain breadcrumbs
  • Sour cream, for serving
  • Granulated sugar, for serving

Directions

Watch how to make this recipe.

For the pierogies: Beat the egg whites until foamy. Combine the cheese with the egg yolks and flour in a separate bowl. Fold in the beaten egg whites to form a dough. Cover and refrigerate until nice and firm, at least 2 hours. 

Generously dust a clean work surface with flour. Working in batches, take a large spoonful of the dough and roll into a log about 1 inch in diameter. Gently pat the log to flatten it. With a sharp knife, cut the log on a bias about every 1 inch into diamond-shaped pierogies. Repeat with the remaining dough.

Bring a pot of lightly salted water to a boil. Working in batches, slip the pierogies into the water and boil until they float to the surface, about 2 minutes. Do not overcook them. Gently transfer the pierogies to a plate using a slotted spoon or spider.

While the pierogies are cooking, melt the butter in a small nonstick skillet over medium heat. Add the breadcrumbs, stirring occasionally, and toast until golden. 

To serve, spoon some of the toasted breadcrumbs, then a dollop of sour cream on top of each pierogi. Sprinkle with sugar. Smacznego! Bon appetite!

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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