Polish Pierogi Recipe Farmers Cheese: Pillowy Pockets With Sweet Cream Filling

My grandmother’s pierogi recipe represents the pinnacle of Polish comfort food. These tender dumplings encapsulate generations of tradition in every bite.

Mastering the dough requires patience and precision, creating a supple wrapper for the sweet farmers cheese filling. The filling combines fresh cheese with a touch of sugar for balanced sweetness.

The cooking process transforms these simple ingredients into pillowy pockets of joy. Boiling first, then optionally pan-frying creates a perfect texture contrast.

This recipe delivers authentic flavor with every tender, cheesy mouthful. The result is worth every moment of preparation.

Ingredients for Polish Pierogi Recipe Farmers Cheese

Authentic Polish dumplings require simple, quality ingredients for traditional flavor and texture.

The farmers cheese is non-negotiable for authenticity. Seek dry curd cottage cheese from Polish delis or specialty grocers if true farmers cheese proves elusive. Whole Foods often carries it seasonally. Ensure your flour is fresh—old flour absorbs liquid differently, affecting dough elasticity. The egg should be room temperature to prevent dough toughness.

No farmers cheese? Dry curd cottage cheese (drained well) works in a pinch. For a richer filling, substitute ricotta mixed with mashed potato at a 1:1 ratio. The vanilla extract can be omitted for savory pierogi, but it’s traditional in sweet versions. Sour cream in the dough is key—don’t replace with Greek yogurt as the texture differs significantly.

Fresh pierogi dough keeps 2 days refrigerated in an airtight container. Cooked pierogi freeze beautifully for 3 months—lay flat on a tray before bagging to prevent sticking. Always boil from frozen, adding 1-2 minutes to cooking time. The filling can be prepped 1 day ahead and refrigerated.

Step-by-Step Instructions for Polish Pierogi With Farmers Cheese

Master the technique for tender dough and perfectly balanced sweet cheese filling.

Step 1: Prepare the Dough

In a large bowl, whisk together the 3 cups All-Purpose Flour and 1 tsp Salt. Create a well in the center and add the 1 whole Large Egg, 0.75 cup Warm Water, 2 tbsp Unsalted Butter, and 0.25 cup Sour Cream.

Mix with a wooden spoon until a shaggy dough forms, then turn out onto a lightly floured surface. Knead for 8-10 minutes until smooth and elastic. The dough should be soft but not sticky—add a sprinkle of flour if needed.

Cover with a clean towel and let rest at room temperature for 30 minutes. This relaxation period makes the dough easier to roll thin without springing back.

Step 2: Make the Sweet Cheese Filling

In a mixing bowl, combine the 2 cups Farmers Cheese, 2 tbsp Granulated Sugar, 0.25 tsp Salt, and 1 tsp Vanilla Extract. Mix thoroughly until fully incorporated and smooth.

The filling should be thick but spreadable. For the best texture, press the mixture through a fine-mesh sieve to remove any lumps. Cover and refrigerate while you prepare the dough.

Step 3: Assemble the Pierogi

Roll the rested dough on a floured surface to ⅛-inch thickness. Use a 3-inch round cutter to cut circles. Place 1 teaspoon of filling in the center of each circle.

Fold the dough over the filling to create a half-moon shape. Press the edges firmly to seal, then crimp with your fingers or a fork. Arrange finished pierogi on a floured tray, ensuring they don’t touch to prevent sticking.

Step 4: Cook the Pierogi

Bring a large pot of salted water to a rolling boil. Add the 1 tbsp Vegetable Oil to prevent sticking. Gently drop in the pierogi in batches, stirring gently to prevent them from settling on the bottom.

Cook for 3-4 minutes after they float to the surface. They’re done when the dough is tender and the filling is heated through. Remove with a slotted spoon and drain well.

Step 5: Finish and Serve

In a large skillet, melt the 4 tbsp Unsalted Butter over medium heat. Add the boiled pierogi and cook for 2-3 minutes per side until golden brown.

For a traditional presentation, finely dice the 1 whole Onion and sauté in the same pan until caramelized, then spoon over the pierogi. Serve immediately while hot, with a dollop of sour cream if desired.

Essential Equipment for This Recipe

Dough Rolling Tools

I always use my Joseph Joseph rolling pin for pierogi dough—its even weight distribution helps achieve that perfect ⅛-inch thickness. A 3-inch round cutter is essential for consistent sizing. For Nonna’s touch, I keep her wooden rolling pin nearby for sentimental value. 💛

Filling Preparation

A fine-mesh sieve is crucial for smoothing the farmers cheese filling. I press it through with a wooden spoon to remove all lumps. A medium mixing bowl gives enough space for thorough blending of cheese, sugar, and vanilla.

Cooking Equipment

Use a 5-quart Dutch oven for boiling—its wide base prevents pierogi from sticking together. I recommend Le Creuset for even heat distribution. A slotted spoon helps remove them gently without breaking the delicate dough.

Pan-Frying Setup

For that golden finish, a 12-inch cast iron skillet is ideal. I use my Lodge skillet for perfect heat retention. The wide surface allows cooking multiple pierogi at once without crowding. 🔥

Serving Essentials

A large wooden serving board keeps pierogi warm while adding rustic charm. I serve with small ramekins of sour cream for dipping. The board also catches any butter that might drip during serving.

Storage Solutions

For freezing, use parchment-lined baking sheets to prevent sticking during initial freezing. Then transfer to quart-sized freezer bags for compact storage. I label each bag with the date for easy tracking.

Frequently Asked Questions