Sweet Filling Variation with Sour Cherries
The sweet filling variation Chef Sue used in this recipe includes sour cherries but you can use blueberries or peaches easily, too. Sometimes she throws the blueberries right into the pan with the cinnamon sugar and doesn’t make a sauce. This recipe yields enough to fill a half-batch of pierogi dough.
Ingredients
For the fruit sauce
- 1 tablespoon cornstarch
- 1 to 2 tablespoons cold water
- 2 cups freshor frozen fruit
- ¼ to ⅓ cup sugar
- Lemon zest or cinnamon
For the filling
- Fruit sauce
- 2 pounds farmercheese
- 1 large egg plus 2 yolks
- ½ teaspoon salt
- ½ cup sugar
- 1 tablespoon vanilla extract
Instructions
- Make the dough from the master pierogi recipe as directed.Whisk the cornstarch and water together in a small bowl to form a slurry.Bring the fruit, sugar, and zest and/or cinnamon to a boil in a medium saucepan over medium heat. Once it bowls, add the slurry to the fruit to thicken and create a sauce consistency.Combine the farmer cheese, egg and yolks, salt, sugar, and vanilla in a medium bowl until evenly incorporated.To assemble, follow the directions from the master recipe to fill, seal, and cook the pierogi. Serve with the fruit sauce.
Notes
PIEROGI TIPS
The dough can be rerolled 2 to 3 times. After that, Chef Sue rolls out any extra dough and cuts it into noodles. Boil until they rise to the surface plus 1 more minute, and combine with sautéed cabbage, onions, butter, salt, and pepper for traditional halushki. Enjoy!
Pierogi are incredibly versatile and can go sweet or savory. Chef Sue’s favorite additions are 1½ cups shredded sharp cheddar, ¾ cup caramelized onions, and 6 slices American cheese. That’s what we’ve featured here.
Other traditional versions include sautéed cabbage and onions, sautéed mushroom and onions, sautéed sauerkraut and onions, or kielbasa—or some combination of these ingredients.
Nontraditional filling options include Buffalo chicken, cheese steak, spinach and feta, jalapeño and cheddar.
