Polish Cheese Pierogi
Cheese pierogi are one of Poland's most beloved sweet dishes, often served as a dessert or a light main course. Their origin dates back centuries and became popular in peasant cuisine, where cheese and flour were often readily available. They have remained an important part of Polish cuisine, especially during holidays or Sunday family lunches. The kitchen fills with the sweet aroma of vanilla and cooked cheese as the pierogi slowly cook. Every bite evokes nostalgia: the taste of an old recipe that our grandmothers also made. The secret to the success of cheese pierogi lies in the perfectly balanced, not too moist filling and the thin, elastic dough. Tip: You can serve them with freshly sifted powdered sugar, cold sour cream, or even drizzled with cinnamon butter.
Ingredients for this recipe
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Preparation Steps
1
Sift the flour into a large bowl, add the salt and mix. Add the egg, then gradually add the water while mixing. Once the dough comes together, place it on a floured surface and knead for 8–10 minutes until smooth and elastic. TIP: A well-kneaded dough will not stick to your hands but will remain soft and moldable.
2
Cover the dough with a clean kitchen towel and let it rest at room temperature for 30 minutes. Resting the dough during this time makes it easier to roll and fill.
3
In a mixing bowl, combine the farmer's cheese with the sugar and vanilla sugar. You can also add grated lemon zest or a little cinnamon to taste, but this is optional. TIP: The filling is best when it's not too moist, otherwise it will soak the dough.
4
Roll out the rested dough thinly, about 2 mm thick. Use a glass to cut out circles, and place a teaspoon of cheese filling in the center of each.
5
Fold the dough circle in half and press the edges together with your fingers or a fork to seal in the filling. TIP: If the dough doesn't stick well, lightly moisten the edges.
6
Bring a large pot of water to a boil, add a pinch of salt, then cook the pierogi in batches for 3–4 minutes, until they float to the top. Then cook them for another 1–2 minutes, then remove with a slotted spoon.
7
Serve warm. Sprinkle with powdered sugar and serve with sour cream. TIP: If you want a crispier texture, you can fry the cooked pierogi in a pan with a little butter.
