Always check the labels of the products you use.
Method
- 1
Finish. Filling: Beat together cheese and sugar in a mid-sized bowl. Taste and adjust sweetness using more sugar as wanted. Beat in egg till well mixed. Cover bowl and put filling in fridge till ready to use. Dough: Put flour plus salt in this workbowl of a food processor plus pulse to mix. Tip in the butter and blitz in short bursts till butter is broken into little clumps. Beat together eggs and sour cream in a little bowl. Tip egg plus sour cream mixture through feed tube using motor running. Add water, 1 tablespoon after another, till dough forms into a ball with motor still running. Move dough to a gently floured counter and knead till it becomes smooth, 1 to 2 minutes. Cover with cling film and leave to rest for 30 minutes. Roll dough out on a gently floured surface into a big sheet around 0.2 cm thick. Cut out rounds using 3-3 1.3 cm biscuit cutter. Take out excess dough, shape in a ball, re-roll, and cover in plastic. Put 1 heaping teaspoon of filling in center of every round. Brush edges of round using water, fold over, plus close wrapper shut by pressing edges down using tines of a fork. Move to a tray lined with baking paper. Repeat steps 4 and 5 with leftover dough plus filling Bring 2 quarts of salted water in order to a boil in mid-sized pot. Working in 4 to 5 batches, boil pierogi till dough is just cooked through, 3 to 5 minutes. Move pierogi in order in order to a colander set in the sink to tip off the liquid using one wire mesh spider or slotted spoon. Tip off the liquid pot and wipe dry after all pierogi have been boiled. Add oil to pot and heat to 190°C. Adjust flame to maintain heat. Working a batch after another of 4 to 6 pierogi after another, fry till a deep gold and crisp, 3 to 5 minutes. Move pierogi to a paper towel-lined tray to tip off the liquid using a wire mesh spider. Add salt till it tastes right. Eat at once using sour cream, applesauce, and/or caramelized onions.
Storage
Keep covered in the fridge and use within a few days.
EU nutrition claims
- Low sugars: 3.4 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 35 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0.6 g per serving
1.2 % of the 50 g daily maximum · 2.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- food processor
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 275 kcal |
| Protein | 2.7 g |
| Carbohydrate | 8.2 g |
| of which sugars | 1.2 g |
| of which free sugars | 0.6 g |
| Fat | 26.1 g |
| of which saturates | 3 g |
| Fibre | 0.2 g |
| Salt | 0.39 g |
Protein per 100 kcal
1 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
