Goat Cheese Pierogi

Polish'd page 30

Tags: Pierogi Polish

Ingredients

• [[Pierogi Dough]]
• Soft goat cheese, 1 pound
• Honey, 1 tablespoon
• Fresh marjoram leaves, 2 tablespoons + extra for serving
• Fine sea salt, .25 teaspoon
• Unsalted butter, .25 cup
• Sour cream, for serving

Cooking Directions

1. Make [[Recipes 2/Pierogi Dough|Pierogi Dough]]
2. In medium bowl mix goat cheese, honey, marjoram, and salt. Season with pepper.
3. 1 tablespoon of filling per pierogi.
4. Bring large pot of salted water to boil.
5. Boil for 1-2 minutes
6. Brown butter in saucepan (medium heat for 6-8 minutes)

Notes

1. Storage: Uncooked pierogi can keep in freezer for 2 months. Freeze on baking sheet for 1 hour then transfer to bag. Boil straight from freeze (add 2 minutes).