Authentic Polish Farmers Cheese Pierogi Recipe (Pierogi z Serem)

There is something truly comforting about homemade pierogi. These soft dumplings are filled with a creamy cheese mixture and cooked until tender and warm. This authentic Polish farmers cheese pierogi recipe brings tradition right into your kitchen in a simple and approachable way.

Whether you prefer a lightly sweet filling with vanilla or a savory version with onions, this recipe gives you both options. That makes it perfect for family meals, holidays, or anytime you want a cozy homemade dish. Even if you have never made pierogi before, you will find this recipe easy to follow and very rewarding.

Necessary Equipment

• Large mixing bowl
• Rolling pin
• Round cutter or glass
• Large pot
• Slotted spoon
• Floured work surface

Key Ingredients

Flour is the main ingredient for the pierogi dough, providing the structure needed to hold the filling.

Eggs add richness and help bind the dough together, while water helps achieve the right consistency. Even though eggs aren’t always added to the dough i still recommend doing that, because it is easier to achieve the right consistency, and to prevent pierogi from falling apart.

For the filling, farmer’s cheese is essential. This slightly tangy cheese creates a creamy filling that is both rich and satisfying. I highly recommend making Your own Homemade Farmers Cheese, with this simple recipe!

A touch of sugar provides a subtle sweetness, balancing the tanginess of the cheese. Lastly, a bit of salt enhances the overall flavor of the filling.

Vanilla sugar adds a fragrant sweetness that complements the cheese filling perfectly. If you don’t have vanilla sugar, you can substitute it by scraping a fresh vanilla bean and adding it to the filling.

You will find the full list of ingredients, down below in the recipe card!

How to Make Farmers Cheese Pierogi

1. Mix the dough ingredients: In a large bowl, combine flour and salt. Add the egg and warm water slowly. Mix until a soft dough forms.
2. Knead until smooth: Transfer the dough to a floured surface. Knead for about 8–10 minutes until smooth and elastic. This step is very important for good texture.
3. Let the dough rest: Cover the dough and let it rest for 30 minutes. This makes it easier to roll and shape later.
4. Prepare the cheese filling: In a bowl, mix farmer’s cheese, egg, sugar, vanilla, and salt. Stir until smooth but still slightly firm. The filling should not be watery.
5. Check filling consistency: The mixture should hold its shape when scooped. If it is too wet, strain it slightly. This prevents pierogi from breaking.
6. Roll out the dough: Roll the dough to about 1/8 inch thickness. Keep the surface lightly floured to prevent sticking.
7. Cut out circles: Use a glass or cutter to make even circles. Try to keep them similar in size for even cooking.
8. Fill each pierogi: Place a teaspoon of filling in the center. Do not overfill or it will be hard to seal.
9. Seal the edges tightly: Fold into a half-moon shape. Press the edges firmly and crimp with a fork if needed. Make sure there are no openings.
10. Boil the pierogi: Bring salted water to a boil. Add pierogi in batches. When they float, cook for 1–2 more minutes.
11. Remove and drain: Use a slotted spoon to remove them. Let them drain well before serving.

How To Store?

Store any leftover pierogi in an airtight container in the refrigerator for up to 3 days. If you want to keep them longer, you can freeze them. Arrange the pierogi in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer bag. To reheat, you can boil them directly from frozen or sauté them in a pan until heated through.

How To Serve?

Serving Suggestions: Serve Polish Farmer’s Cheese Pierogi with a dollop of sour cream for a classic touch. For added sweetness, you can sprinkle them with powdered sugar or drizzle with honey.

Accompaniments: These pierogi pair wonderfully with a side of fresh fruit like strawberries, blueberries or raspberries. You can also drizzle them with a fruit compote or jam.

Occasions: Pierogi are perfect for family dinners, holiday gatherings, or any special occasion where you want to share a bit of Polish tradition. They can be served as an appetizer, main course, or even a dessert if made sweeter.

Expert Tips

Perfect Dough: The key to perfect pierogi dough is achieving the right consistency. It should be soft but not sticky. Adding a bit of oil to the dough can make it easier to roll out and handle.

Filling Technique: When filling the pierogi, don’t overstuff them. A heaping teaspoon of filling is usually enough. Too much filling can cause the pierogi to burst during cooking.

Sealing Edges: Make sure to seal the edges of the pierogi well to prevent the filling from leaking out. Press the edges together firmly and consider using a fork to crimp the edges for an extra secure seal.

Cooking Method: Boil the pierogi until they float to the top and then cook for an additional 1-2 minutes. For a crispy exterior, you can sauté them in butter after boiling until they are golden brown.

Variations and Substitutions

Savory Pierogi: For a savory version, you can add chopped herbs like dill or chives to the cheese filling. This adds a fresh flavor that complements the cheese well.

Sweet Pierogi: To make sweet pierogi, you can add a bit more sugar to the filling and serve with a fruit compote or jam. This turns the pierogi into a delightful dessert.

Alternative Fillings: If you can’t find farmer’s cheese, you can use ricotta cheese as a substitute. Ricotta has a similar texture and mild flavor that works well in pierogi.

FAQs

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