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–+ servings

Sweet Cheese Pierogi

Are you craving the comforting taste of Poland's sweet cheese pierogi, but can't find the traditional farmer's cheese? Don't worry! In this guide, we're taking a creative twist on the classic recipe by using everyday ingredients like cream cheese and rice.
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Sweet cheese pierogi served with sauce and fruit
Prep Time:1 hour 15 minutes
Cook Time:20 minutes
Total Time:1 hour 35 minutes

Ingredients

  • 1 pierogi dough
  • 15 oz cream cheese ~425g
  • 12 oz cooked rice ~340g
  • salt for cooking

Flavoring Option #1: Jam

  • 2-3 tablespoons jam

Flavoring Option #2: Mashed banana

  • 1 large banana mashed
  • ⅓ teaspoon cinnamon
  • 2 teaspoons honey to taste
  • 2 teaspoons lemon juice to taste

Instructions

  • Prepare the Dough: Use your preferred pierogi dough recipe (or try the one I linked above). Knead, wrap in plastic, and let rest for 30 minutes.
  • Cook the Rice: Start with 3 to 4 oz of rice, cook with ample water (5x the rice volume), and overcook by a few minutes for a creamy texture. Strain the remaining water.
  • Mix the Filling: Combine cream cheese, overcooked rice, and your chosen flavoring. Adjust sweetness and tanginess to taste.
  • Roll and Cut the Dough: Divide the rested dough into sections. Roll thin and cut into circles. Save leftover scraps for extra pierogi.
  • Shape the Pierogi: Fill dough circles with cheese filling, fold, and seal the edges. If needed, use a damp finger to help seal.
  • Transfer and Cover: Move shaped pierogi to a floured surface and cover with a damp towel.
  • Boil the Pierogi: Boil in salted water until they float and then an additional 1-2 minutes. Stir the pierogi right after you submerge them in water, so they don't stick to the bottom.
  • Scoop and Serve: Use a slotted spoon to remove pierogi and serve as desired.

Notes

Place the leftover pierogi in an airtight container after letting them dry, and refrigerate them for 3-4 days. To prevent sticking, separate layers with plastic wrap or aluminum foil.
To reheat the pierogi, pan-fry them in butter until golden brown and crispy on both sides.
Servings: 4
Author: Marcin Skrzypiec