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–+ servings
Farmer's cheese hero

Farmer's Cheese Pierogi

Traditional Polish sweet pierogi filled with lightly sweetened farmer’s cheese (twaróg). Simple, family-friendly, and perfect served with butter, powdered sugar, or fresh berries.
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Prep Time: 1 hour
Cook Time: 20 minutes
Total Time: 1 hour 20 minutes
Course: Dessert, Main Course
Cuisine: Polish
Keyword: farmer's cheese, pierogi
Servings: 4
Author: Marcin Skrzypiec

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Equipment

Ingredients

Pierogi Dough

  • 2 cups all-purpose flour ~250g
  • ¼ tsp salt
  • 1 ½ tbsp oil
  • ½ cup boiling water ~120ml

Farmer's Cheese Pierogi Filling

  • 18 oz farmer's cheese ~510 g
  • 1 egg or 2 egg yolks
  • 4 tbsp sugar ~56 g
  • 1 teaspoon vanilla extract optional

Instructions

Make Dough

  • Boil Water: Boil a pot of water.
    ½ cup boiling water
  • Mix Dry Ingredients: In a large bowl, stir flour and salt.
    2 cups all-purpose flour, ¼ tsp salt
  • Wet Ingredients: Add oil and boiled water.
    1 ½ tbsp oil
  • Stir: Mix the ingredients by stirring with a spoon or fork until there is no visible water in the bowl. Be careful not to burn yourself.
  • Knead: Merge the contents of the bowl into a rough dough ball, then knead for 4 to 8 minutes until the dough is smooth and there are no dry spots left.
  • Wrap and Rest: Wrap the dough ball tightly in plastic wrap and let it rest for about 30 minutes before continuing.

Prep Filling

  • Make Filling: Mix farmer's cheese, sugar, and vanilla extract. Taste and add more sugar or some lemon juice if needed.
    18 oz farmer's cheese, 4 tbsp sugar, 1 teaspoon vanilla extract
  • Add Egg or Yolks: Incorporate the egg or yolks, then refrigerate if not using immediately.
    1 egg

Combine

  • 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.

Cook

  • 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.

Notes

For storage and reheating instructions, see the Pierogi 101 guide. If you want to freeze the leftovers, check out my freezing pierogi guide.
Tried this recipe?Comment below or tag your snaps @definitelynotachefblog or #madewithdnac!