Farmer's Cheese Pierogi
Get ready to indulge in a classic Polish dish with these delicious Farmer's Cheese Pierogi. The dough is light and tender, while the filling is creamy and slightly sweet. It's a recipe that will transport you to the heart of Poland.
Print Recipe
Pin Recipe
Ingredients
- 1 pierogi dough
- 18 oz farmer's cheese ~510 g
- 2 egg yolks
- 2 oz sugar ~56 g
- 2 teaspoons vanilla extract
Instructions
- Prep Dough: Prepare the pierogi dough and let it rest at room temperature, wrapped in cling film, for 20-30 minutes.
- Make Filling: Mix farmer's cheese, sugar, and vanilla extract. Taste and add more sugar or some lemon juice if needed. Incorporate the egg yolks, then refrigerate if not using immediately.
- Cut Dough: Divide the rested dough into 2-3 portions, roll out the first on a floured surface to a thin but sturdy thickness.
- Form Circles: Use a round cutter or glass to cut dough circles, repurposing any remnants for extra pierogi.
- Make Pierogi: Place filling on a dough circle, fold and seal from the center, expelling trapped air. Moist edges with a wet finger if needed.
- Cover: Move pierogi to a flour-dusted surface, covered by a damp towel. Dust flour on touching areas to prevent sticking.
- Boil: Cook pierogi in boiling, salted water until they float, then simmer for 2-3 additional minutes.
- Scoop: Use a slotted spoon to extract the cooked pierogi from the pot.
- Serve: Serve the finished pierogi hot.
Servings: 4