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Chocolate Pierogi with Berry and Farmer’s Cheese Filling Recipe

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4.2 from 10 reviews

Delight in these unique Chocolate Pierogi, a delicious twist on the traditional Eastern European dumplings. The cocoa-infused dough encases a sweet berry or cheese filling, creating a beautiful balance of chocolate and fruit flavors. Perfect for dessert or a sweet treat, these pierogi are boiled to tender perfection and served with optional chocolate sauce, whipped cream, and fresh berries for an indulgent experience.

  • Total Time: 1 hour 55 minutes
  • Yield: 70 servings

Ingredients

Dough

  • 3 ½ cups (440g) all-purpose flour (spooned and leveled, not scooped)
  • ⅓ cup (40g) powdered sugar
  • ¼ cup (20g) cocoa powder
  • 1 cup + 2 tablespoons (270g) water
  • 3 tablespoons (42g) butter
  • 1 teaspoon salt

Berry Filling

  • 1 ⅓ pounds (600g) berries (5 cups halved raspberries or chopped strawberries or a mix)
  • ½ cup + 2 tablespoons (115g) granulated sugar
  • 5 teaspoons corn starch
  • 1 ½ tablespoons vanilla extract (or vanilla sugar)

Raspberry and Cheese Filling

  • 3 cups (375g) halved raspberries
  • 2 ¼ cups (345g) crumbled farmer’s cheese
  • ¾ cup (150g) granulated sugar

Optional Filling

  • Chocolate hazelnut spread (such as Nutella)

For Working with Dough

  • More flour and cocoa powder (for rolling out dough)

For Serving (Optional)

  • Chocolate sauce
  • Whipped cream
  • More fresh berries

Instructions

  1. Prepare the Dough: In a large mixing bowl, combine flour, powdered sugar, cocoa powder, and salt. In a small saucepan, warm water and butter until just very warm (around 176°F/80°C) but not boiling. Pour this mixture into the dry ingredients and mix with a wooden spoon until roughly combined. Knead the dough by hand or using a stand mixer with a dough hook for about 5 minutes until smooth and soft but not sticky. Adjust consistency with a little water or flour if needed. Wrap the dough in plastic wrap and let it rest for about 40 minutes.
  2. Prepare the Dough for Rolling: Divide the rested dough into three equal parts. On a lightly floured surface or silicone mat, roll out the first piece thinly to about 1/8 inch (3mm) thickness. Use a cup or pierogi cutter to cut dough rounds. Gather scraps and keep covered, rolling them out separately as needed.
  3. Make the Filling: Prepare small batches of filling to prevent fruit from becoming too watery. For the berry filling, mix 1 cup of halved raspberries or chopped strawberries with 2 tablespoons sugar, 1 teaspoon corn starch, and ½ teaspoon vanilla extract. For raspberry and cheese filling, combine 1 cup raspberries, ¾ cup crumbled farmer’s cheese, and ¼ cup sugar. Prepare more filling as you go.
  4. Fill and Shape Pierogi: Place a small spoonful of filling in the center of each dough round, avoiding excess liquid. Fold dough over to create a half-moon shape; press edges firmly and crimp to seal. If edges are sticky or wet, dust fingers with a flour and cocoa powder mixture to assist sealing. Place the formed pierogi on a surface dusted with flour and cocoa powder to prevent sticking.
  5. Cook Pierogi: Bring a large pot of salted water to a boil. Cook pierogi in batches (10-14 at a time) to avoid water temperature drop. Once pierogi float to the surface, cook for an additional 1 minute (or 2 minutes if dough is thicker) before removing with a slotted spoon. Drain well and transfer to a plate. Optionally, toss with melted butter to prevent sticking.
  6. Serve: Serve pierogi warm with optional chocolate sauce, whipped cream, and fresh berries for a delightful dessert experience.

Notes

  • Do not prepare the entire fruit filling in advance to avoid watery filling which is difficult to stuff and seal.
  • Resting the dough for 40 minutes is crucial for achieving a soft and pliable texture.
  • If dough feels sticky when sealing pierogi, dust your fingers with a mixture of flour and cocoa powder.
  • Avoid overcrowding the pot while boiling pierogi to maintain water temperature and prevent them from opening up while cooking.
  • You can substitute filling with chocolate hazelnut spread for a rich alternative.
  • Using a mix of flour and cocoa powder for dusting adds flavor and prevents sticking while rolling out the dough.
  • Author: Amelia
  • Prep Time: 1 hour
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: Eastern European
  • Diet: Vegetarian

Find it online: https://recipesvibe.com/chocolate-pierogi-with-berry-and-farmers-cheese-filling-recipe/