Garlic and Herb Cheese-Stuffed Pierogi

INGREDIENTS

• 2 1/2 cups all-purpose flour

• 1/2 teaspoon salt

• 1 container (16 ounces) sour cream

• 2 containers (8 ounces each) Pine River Garlic & Herb Cold Pack cheese

• 3 tablespoons butter, cubed

• 3/4 cup cranberry preserves

• Microgreens

• Pickled mustard seeds

• Chili oil

DIRECTIONS

1. Combine flour and salt in a large bowl. Gradually stir in sour cream until blended.

2. Turn dough out onto a lightly floured surface; knead for 6-8 minutes or until smooth. Wrap dough in plastic wrap. Let rest for 30 minutes at room temperature.

3. Divide dough in half. Roll out half of the dough on a lightly floured surface into a 12-inch circle, about 1/4-inch thick. Cut with a floured 4-inch round biscuit cutter. Place heaping tablespoonful garlic & herb cheese onto half of one round. Moisten edges with water. Fold dough in half over filling; pinch edges tightly to seal. Crimp edges with the tines of a fork. Place pierogi on a baking pan dusted with flour. Repeat step with remaining dough and cheese. Cover and refrigerate pierogi until cooking.

4. Bring water to a boil in a Dutch oven or stockpot. Salt water as desired. Add pierogi in batches; cook for 7-10 minutes or until pierogi floats. Remove pierogi with a slotted spoon. Keep warm. Bring water back to a boil before cooking remaining pierogi.

5. Melt butter in a large skillet over medium heat. Brown pierogi in butter on each side just before serving. Serve with cranberry preserves, microgreens, pickled mustard seeds and chili oil.

Recipe and photos courtesy of Dairy Farmers of Wisconsin. Visit: WisconsinCheese.com.