Buckwheat and Quark Cheese Pierogi
What is a quark cheese? It is a nutritious dairy product that is low in fat and calories but high in protein. A 100-gram serving of quark typically provides around 15 grams of protein, making it a good source of this essential macronutrient. Additionally, quark is rich in calcium, which is important for bone health, as well as phosphorus and B vitamins. Its low-fat content makes it a popular choice for those looking to increase their protein intake without consuming excess calories. Overall, quark cheese can be a valuable addition to a balanced diet, providing a nutritious option for those seeking a high-protein dairy product.
What is buckwheat? It is a highly nutritious pseudocereal that is gluten-free and rich in essential nutrients. It is a good source of fiber, providing about 3 grams per cooked cup, aiding in digestion and promoting satiety. Additionally, buckwheat is packed with minerals such as manganese, copper, and phosphorus, which are important for bone health and energy production. This versatile ingredient also offers plant-based protein, making it a great option for vegetarians and vegans looking to boost their protein intake.
Buckwheat and quark cheese pierogies are a wholesome culinary delight that caters to the nutritional needs of the whole family. The combination of hearty buckwheat and creamy quark cheese not only creates a harmonious blend of flavors but also offers a rich source of essential nutrients. Enjoy a satisfying and flavorful meal with these nutritious pierogies that are sure to please even the pickiest eaters at your dining table.
This recipe, perfect for lunch or dinner, features pierogi that can be conveniently frozen and enjoyed as a quick and nutritious meal whenever needed. A family favorite for sure!
Buckwheat and Quark Cheese Pierogi
Yields: 4-5 dozen (50-60 pierogi)
Preparation Time: 2 hours
Ingredients for pierogi dough:
500 g all purpose floor or type 500 (do not use bread floor)
1 cup warm water
1 large egg
Instructions for making pierogi dough:
Sieve flour, and make a well in the middle of flour.
Add egg and gradually keep adding water. This method is the simplest, as it involves mixing all the ingredients together with a utensil, usually a spoon, fork or spatula, using a circular motion on the top of table counter.
Once all ingredients are combined, work the dough until is smooth.
Let the dough to rest for 30 minutes well covered with linen baking cloth.
Divide the dough into a few pieces. Spread the first piece of the dough on a floured table.
Use the rolling pin, roll into a thin piece of dough. Use a 3 inch or 7.5 cm in diameter round cookie cutter or a glass to cut circles from the dough, keeping them as close as possible (collect scraps and place under the bowl to re-use).
Make sure to keep all remaining pieces of dough well covered or under the bowl to prevent them from drying.
Ingredients for pierogi filling:
1 cup uncooked toasted buckwheat groats
2.5 cups water
100g grated gruyere cheese
1 medium size onion, chopped\
1 tablespoon butter
375g Quark Cheese from Stonetown Artisan Cheese in St.Marys in Ontario,Canada - you have to drive up to the farm if you wish to buy it or buy it in the regular grocery store a Liberte Cuisine brand
finely chopped parsley or dill
salt and pepper
bacon bits with chopped shallot or melted butter for toppings when serving
Instructions to make fillings and to stuff pierogi:
Place 1 cup uncooked buckwheat into a fine-mesh strainer and rinse under cool running water until the water runs clear. Drain it well.
In a small saucepan (covered with lid), bring 2 1/2 cups cold water with 1/2 teaspoon salt to a boil.
Stir in the buckwheat into boiled water and cover saucepan with lid. Bring back to a gentle simmer and reduce the heat to low. Cook until the water is absorbed, 10-15 minutes.
Remove from heat and let the buckwheat rest covered for 10 minutes. Cool it completely.
Melt butter and add chopped onion. Cook for 5 to 7 minutes or until tender, stirring frequently with a wooden spoon or heatproof spatula until golden.
Add buckwheat all remaining ingredients: sautéed onion, quark cheese, shredded gruyere cheese, chopped parsley and season with salt and pepper.
Mix all ingredients well. Sample if it needs more seasoning.
Make the topping before boiling pierogi so it’s ready to drizzle over pierogi to prevent sticking. In a medium skillet, saute 4 oz chopped bacon. Once crisp, melt in 2 Tbsp butter and remove from heat.
Use a 3 inch or 7.5 cm in diameter round cookie cutter to cut circles from the dough, keeping them as close as possible (collect scraps and place under the bowl to re-use). Place 1/2 Tbsp. of filling in the middle of each round and divide with all precut dough. Keep all cut outs covered before getting them sealed to prevent from drying.
To form pierogi, pull the 2 edges together and pinch tightly to seal. Use a water spray for edges if they seem a bit dry.
To ensure a tight seal, use a braid finish by folding the edge inwards, lightly pressing it with your thumb.
Make the topping before boiling pierogi. In a medium skillet, sauté chopped bacon and shallot or melt in 2 Tbsp butter and remove from heat.
Bring a pot of water to a rolling boil and add 1 Tbsp salt. Add fresh (or frozen) pierogi. Once they are floating and water is back to a boil, cook additional 2 minutes or until dough is tender. Remove to a bowl with a slotted spoon drizzling with bacon or melted butter between layers. DO NOT OVERCOOKED THEM!
Fresh pierogi are the best, but sometimes we have too much left and perhaps we like to share them with other family members in the future. Let’s freeze them properly so they don’t stick together.
Freeze them on a small floured cutting board . Once they feel frozen and hard to touch, package them in properly labeled Ziploc bags.
Pierogi keep well up to 8 months in the freezer.
Bon Appétit!
SMACZNEGO!
