Description of this recipe
These Polish Farmer’s Cheese Pierogi, known as Pierogi z Serem, are a delightful and comforting dish that brings a taste of Poland right to your kitchen. These dumplings are filled with a sweet and creamy farmer’s cheese mixture, encased in a soft, tender dough. Perfect as a satisfying meal or a sweet treat, they are a beloved classic in Polish cuisine.
Why you will love this recipe
You’ll fall in love with this recipe because it offers a perfect balance of flavors and textures. The dough is wonderfully soft and pliable, making it easy to work with and resulting in a delicate dumpling. The farmer’s cheese filling is sweet, slightly tangy, and incredibly creamy, providing a comforting and satisfying bite. These pierogi are not only delicious but also a wonderful way to connect with Polish culinary traditions, offering a homemade experience that is both rewarding and enjoyable. Plus, they’re incredibly versatile – serve them boiled, pan-fried, or even baked, with a variety of toppings to suit your taste!
Ingredients:
- 3 cups all-purpose flour
- 1 large egg (optional, for dough elasticity)
- 1 cup warm water
- 1/2 tsp salt
- 2 cups farmer’s cheese (twaróg or dry curd cottage cheese)
- 1 large egg (for filling – optional, binds the filling)
- 2 tbsp white granulated sugar
- 1 tbsp vanilla sugar (or the seeds from 1 vanilla bean for enhanced flavor)
- Pinch of salt (for filling, balances sweetness)
- Sour cream (for serving, adds a tangy contrast)
Preparation:
Step 1: Make the Dough
In a large bowl, combine 3 cups of all-purpose flour and 1/2 tsp of salt. If you’re using the optional egg for added elasticity, whisk it into the 1 cup of warm water. Gradually add the water (with or without the egg) to the flour mixture, mixing until a dough begins to form. The dough should come together into a shaggy mass.
Step 2: Knead the Dough
Turn the dough out onto a lightly floured surface. Knead it for about 8-10 minutes until it becomes smooth and elastic. Proper kneading is essential for a tender yet resilient dough. If the dough is too sticky, add a little more flour, one tablespoon at a time. If it’s too dry, add a tiny bit more water. The goal is to achieve a dough that is pliable and easy to handle.
Step 3: Rest the Dough
Once the dough is kneaded, form it into a ball. Place it back in the bowl, cover it with a clean kitchen towel or plastic wrap, and let it rest for at least 30 minutes. This resting period allows the gluten to relax, making the dough easier to roll out and shape. You can even let it rest for up to an hour for even better results.
Step 4: Prepare the Filling
While the dough is resting, prepare the farmer’s cheese filling. In a medium bowl, combine 2 cups of farmer’s cheese, 1 large egg (if using, for binding), 2 tbsp of white granulated sugar, 1 tbsp of vanilla sugar (or the seeds from 1 vanilla bean), and a pinch of salt. Mix all ingredients thoroughly until well combined. Taste the filling and adjust sweetness or vanilla to your preference. The filling should be smooth, creamy, and uniformly mixed.
Step 5: Roll Out the Dough
After the dough has rested, lightly flour your work surface again. Divide the dough into two or three smaller portions to make it easier to handle. Roll out one portion of the dough at a time to about 1/8 inch thickness. The thinner the dough, the more delicate the pierogi will be, but be careful not to make it too thin, or it might tear.
Step 6: Cut Out the Circles
Use a round cutter (about 2.5-3 inches in diameter) or a glass to cut out circles of dough. You can gather the scraps, re-roll them, and cut out more circles until all the dough is used.
Step 7: Fill the Pierogi
Place a heaping teaspoon of the farmer’s cheese filling in the center of each dough circle. Be careful not to overfill them, or they might burst during cooking.
Step 8: Form the Pierogi
Fold the dough over the filling to form a half-moon shape. Gently press the edges together to seal, making sure there are no air pockets inside. For a decorative touch and to ensure a tight seal, crimp the edges with a fork. This also helps prevent the filling from leaking out during cooking.
Step 9: Cook the Pierogi
Bring a large pot of salted water to a rolling boil. Gently add the pierogi in batches, being careful not to overcrowd the pot. Cook until they float to the top, then cook for an additional 1-2 minutes. This indicates that the dough is cooked through.
Step 10: Drain the Pierogi
Remove the cooked pierogi with a slotted spoon and drain them well. At this point, you can serve them immediately, or you can pan-fry them for a golden-brown finish.
Step 11: Serve
Serve the pierogi warm with a dollop of sour cream. Optional toppings include melted butter, caramelized onions, crispy bacon bits, or fresh herbs like dill or parsley.
COOKING Rating:
- Ease of Preparation: Medium
- Flavor Profile: Sweet and creamy
- Overall Enjoyment: Highly enjoyable and comforting
Serving Suggestions:
- Serve warm with a dollop of sour cream.
- Top with melted butter and caramelized onions.
- Add crispy bacon bits for a savory twist.
- Garnish with fresh dill or parsley.
- Serve as a side dish or a main course.
- Pan-fry the boiled pierogi in butter for a golden-brown finish.
Tips:
- Dough Consistency: Ensure the dough is not too sticky or too dry. Adjust the flour or water accordingly.
- Filling Consistency: The farmer’s cheese filling should be well combined and not too wet.
- Sealing the Pierogi: Make sure the edges of the pierogi are tightly sealed to prevent the filling from leaking out during cooking.
- Cooking Time: Do not overcook the pierogi, as they can become mushy. Cook until they float and then for an additional 1-2 minutes.
- Freezing: Pierogi can be frozen before or after cooking. To freeze uncooked pierogi, place them on a baking sheet lined with parchment paper and freeze until solid. Then transfer them to a freezer bag. To freeze cooked pierogi, allow them to cool completely, then follow the same freezing method.
Prep Time:
- 45 minutes
Cook Time:
- 20 minutes
Total Time:
- 1 hour 5 minutes (including resting time)
Nutritional Information:
(Note: Nutritional information is approximate and can vary based on specific ingredients and portion sizes.)
- Calories: Approximately 250-300 per serving (3-4 pierogi)
- Protein: Approximately 10-12g per serving
- Sodium: Approximately 150-200mg per serving
Conclusion
These Polish Farmer’s Cheese Pierogi are a testament to the simple yet satisfying flavors of Polish cuisine. With their soft dough and sweet, creamy filling, they are a delightful treat that can be enjoyed any time of the year. Whether you’re looking to connect with your Polish heritage or simply want to try something new, this recipe is sure to become a favorite. Enjoy the process of making them, and savor every delicious bite!
Questions and Answers About This Recipe
Q1: Can I use a different type of cheese for the filling?
A: While farmer’s cheese (twaróg) is traditional, you can substitute it with dry curd cottage cheese or ricotta cheese. However, keep in mind that the flavor and texture will be slightly different. If using ricotta, make sure to drain it well to remove excess moisture.
Q2: Can I make the dough ahead of time?
A: Yes, you can make the dough ahead of time. After kneading, wrap it tightly in plastic wrap and refrigerate it for up to 24 hours. Allow the dough to come to room temperature before rolling it out.
Q3: How do I prevent the pierogi from sticking together when cooking?
A: To prevent the pierogi from sticking, make sure the water is at a rolling boil and add the pierogi in batches, avoiding overcrowding the pot. Stir them gently as they cook to keep them from sticking to the bottom.
Q4: Can I bake the pierogi instead of boiling them?
A: Yes, you can bake the pierogi. Place the filled pierogi on a baking sheet lined with parchment paper. Brush them with melted butter and bake in a preheated oven at 375°F (190°C) for about 20-25 minutes, or until golden brown.
Q5: What are some other topping suggestions for these pierogi?
A: Besides sour cream, melted butter, caramelized onions, and bacon bits, you can also try topping them with a sprinkle of brown sugar, a drizzle of honey, or a dollop of apple sauce. For a savory option, sauté some mushrooms with onions and serve them on top.
