Suszone Sliwki Polish Prune Pierogi Filling Recipes

SWEET CHEESE PIEROGI FILLING

Steps:

• Gather the ingredients.
• In a medium bowl, mix together the egg, salt, sugar, and vanilla. Add the farmer cheese, and mix thoroughly. Refrigerate, covered, until ready to use.
• Prepare your desired pierogi dough. You have many options including basic dough, sour cream dough, vegetarian dough, and gluten-free dough. Once you've made this filling and prepared the dough, you're ready to roll, fill, and cook the pierogi.
• On a lightly floured surface, roll out the dough to a 1/8-inch thickness.
• Using a 3-inch round cutter (or glass with similar diameter), cut the dough. Gather the dough scraps, cover them with plastic wrap, and set aside. After you have cut all of the circles, roll out these scraps and make circles with the scrap dough as well.
• Drop the filling by tablespoonsful onto pierogi dough circles.
• Make sure your hands are clean and dry. Fold the dough over the filling to create a half-moon shape. Press the edges together, sealing and crimping with your fingers (or use a fork) as you would for the edge of a pie crust.
• Bring a deep pot of salted water to a rolling boil. Reduce the heat so it is simmering, and drop 12 pierogi at a time into the water. Stir once so they don't stick to the bottom. When they rise to the surface, cook 3 minutes or until the dough is done to your liking (based on the thickness of the dough).
• Butter a platter and use a slotted spoon to remove each pierogi from the water to the platter. Do not pour the pierogi into a colander to drain them as they will stick and break apart.
• Repeat until all pierogi are cooked.
• Serve with melted butter and enjoy.

LEKVAR-PRUNE FILLED PEROGIES

Steps:

• Put the prunes in a good sized saucepan-heavy bottom if you have one.
• Pour in water to cover, bring to a boil, reduce heat and cook over a"hard simmer/light boil.
• "You may need to add more water to prevent scorching.
• When prunes are soft puree in a food processor until smooth.
• If the prunes are in any way runny cook until thick.
• Make dough-or cut recipe in half and fill with prune filling.
• (see recipe#20108 for filling and crimping directions) Boil perogies in water until they float, drain.
• Fry in butter if you wish and serve with a dollop of vanilla ice cream or topping of your choice.
• Freeze whatever filling your not using.