Pierogi & Cheese

Pierogi Dough:

4 1/2 cups All-Purpose Flour

2 cups Sour Cream

2 tablespoons Butter, Melted

1 tablespoon Vegetable Oil

1 Egg

2 Egg Yolks

1 tablespoon Kosher Salt

Combine sour cream, melted butter, oil, and eggs in a medium bowl. Whisk until the mixture is smooth and lump-free. In a separate bowl, combine the flour and salt. Make a well in the center of the flour. Pour the wet mixture into the dry mixture, and fold together until a rough dough forms. Knead the dough in the bowl for a minute or two until it starts pulling away from the sides. The dough will be slightly tacky, but not wet. Wrap in plastic wrap to rest for at least 1 hour, up to 48 hours.

Roll out dough into 1/8” thick sheets. Using a cookie cutter or mason jar, cut out circles. Place desired filling in the center of the circle. Wrap the dough around the filling, pinching the edges together, creating a seal. On a lightly floured surface, press down gently on the pierogi to form a half circle. Place on floured wax paper. Cook immediately, or freeze on sheet trays and place in ziplock bags.

To Cook:

Sauté in butter until the pierogi are browned. Flip over, add water, and cover until pierogi are heated all the way through. Served with sour cream and fresh herbs.

Fresh Cheese Recipe

1 gallon Whole Milk

2/3 cup Lemon Juice

Kosher Salt to Taste

Place milk in large pot over medium-low and heat until it reaches 165-180F, stirring frequently to prevent scorching. Remove the pot from the heat. Add lemon juice to the milk in small increments, stirring gently after each addition. Once all the lemon juice is added and curds begin to form, let sit uncovered for 20 minutes. Strain through a cheesecloth-lined colander for at least 20 minutes, up to 1 hour, and gently but firmly press the cheese to help remove more liquid. The longer the cheese is strained and pressed, the firmer and drier the cheese will become. To season, sprinkle 1/4 teaspoon of salt over the curds and gently stir it in.