Farmer’s Cheese Pierogi

Pierogi z Serem

Farmer’s Cheese Pierogi are a bestseller in every Polish Milk Bar. Sweetened ‘twaróg’ cheese is tucked into soft dough, forming plump, soft dumplings.

To finish them off, they’re coated in melted butter or snuggled under a layer of cream. Simple, yet delicious.

For the full list of ingredients & detailed instructions, please see the recipe card at the end of this post. But before you scroll, there’s important stuff to know below.

To learn more about pierogi in general, their history, most popular fillings and toppings, check out the pierogi guide.

Do You Need Any Special Ingredients To Make These Farmer’s Cheese Pierogi?

The only ingredient that may be troublesome to source is a Polish-style farmer’s cheese – what we call ‘Twaróg’ or ‘Ser Biały’ (literally: White Cheese). 

🇵🇱 If you’re in Poland – you’re in luck. Literally every grocery store sells Twaróg. You’ll find it in the dairy section.

🌍 Internationally, look out for the farmer’s cheese at farmer’s markets and at Polish stores. You could also make it at home, all you need is unpasteurised milk and cultured milk. Here’s the Farmer’s Cheese recipe.

🤔 Looking for a ‘twaróg’ substitute? Try using a regular cottage cheese. Drain the liquid first and then smash the curds using a fork. 

What should you serve with Sweet Cheese pierogi?

Farmer’s Cheese pierogi are served for dinner or as a dessert, without any side dishes. 

In this recipe, the dumplings are topped with sweetened cream and sprinkled with powdered / icing sugar. You can also serve them with melted butter, custard, honey or fruit.

Can you cook these Cheese Pierogi another way?

Yes. If you don’t want to boil them, you could steam the dumplings instead. 10 minutes of steaming is usually enough.

If you like the dough shell to be crispy, you can add an extra step in the process: pan frying, grilling, oven baking…  For more details, check out the post on how to cook pierogi.

What diets are these Farmer’s Cheese Pierogi suitable for?

This recipe is suitable for a vegetarian diet. If you would like the dumplings to be gluten-free as well, try using this  gluten-free pierogi dough instead.

How Long Can You Keep These Cheese Pierogi In The Fridge?

Pierogi are mostly served warm, but they can be enjoyed cold as well. Once served, don’t keep them at room temperature for more than 3 hours.

Any leftovers can be kept in the fridge for up to 3-4 days. To prevent them from drying out, keep pierogi on a plate and wrap some cling film around it. Alternatively, move the dumplings into a container with a lid.

Can I freeze these Farmer’s Cheese Pierogi?

Yes. If you’re making pierogi with an intention to freeze them, blanch them instead of boiling. 

If you’re freezing leftovers, place cooled pierogi on a greased tray. Make sure the dumplings don’t touch. Place in a freezer for 2 hours. After that time, you can move them into a freezer-friendly bag. Remember to label the bag with the date and bag’s contents. Eat within 2-3 months.  

For more tips, read this post on how to freeze pierogi.

How do I reheat these Sweet Cheese Pierogi?

From chilled: pierogi can be reheated in the microwave, although that’s not the best method. 3 to 4 minutes on a ‘high’ setting are usually enough.

For a better result, reheat pierogi in a frying pan. Melt 1-2 teaspoons of butter and add in the dumplings. Top with 3-4 tablespoons of water.

Cover the frying pan with a lid. This will create a steam inside, warming up the pierogi throughout. After a few minutes take the lid off, flip the pierogi over and let any remaining water evaporate. Next, continue frying for a little bit longer. Observe the dumplings, take them off the heat once the outer shell turns lightly golden.

From frozen: Boil a pot full of water, throw pierogi in. Cook until the water starts boiling again. Remove the dumplings with a slotted spoon. Serve them straight away, or fry them up on the frying pan for a crispy dough.


Sweet farmer's cheese pierogi
Sweet farmers cheese pierogi

Sweet Farmer's Cheese Pierogi

Yield: 50
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes

Are you craving a piece of cheesecake, but it's time for lunch? These Farmer's Cheese Pierogi are a perfect solution. Sweetened ‘twaróg’ cheese is tucked between a sheet of soft dough, forming plump, sweet and soft dumplings. Lunch and dessert, all in one.


For the cheese filling

  • 1.1 lbs (500 g) farmer's cheese 
  • 1 egg yolk
  • 3 tbsp sugar
  • 1 vanilla pod, can replace with vanilla extract (few drops)

For the pierogi dough

  • 2 cups (500 g) all-purpose flour
  • 1 cup (8.45 fl oz, 250 ml) hot water
  • 1 tsp salt


For the sweet cheese filling

  1. Grind the cheese once, using a tool of choice: meat grinder, potato press or a blender (blend in small portions). 
  2. Place cheese in a bowl, add egg yolk and sugar. 
  3. Scrape out the small black seeds from the vanilla pod. Alternatively, pour a few drops of the vanilla extract. 
  4. Mix thoroughly to obtain a smooth, lump-free mass. Set aside.

For the pierogi dough

  1. Choose one of the dough recipes from here, or follow this basic recipe.
  2. Sift the flour, make a well in your flour, pour in a small amount of hot water. 
  3. Knead rapidly, continually adding enough water to get a soft, elastic dough. Don't overdo it, it shouldn't be too sticky.
  4. Divide the dough into parts. Spread the first part of the dough on a floured worktop.  Roll into a thin piece of dough. Cut into circles using a glass or a round cutter.
  5. Place one teaspoon of our cheese filling in the middle of each circle. Fold dough over filling, press edges together. Continue until you're out of ingredients.

Finishing up

  1. Bring a pot of salted water to a boil. Reduce the heat.
  2. Drop in a couple of pierogi, cook for 5 to 6 minutes - until they start to float to the top.
  3. Collect pierogi with a slotted spoon. Serve with sweetened cream or other topping of choice.
Nutrition Information:
Yield: 50 Serving Size: 6
Amount Per Serving: Unsaturated Fat: 0g

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Kasia Kronenberger

Kasia Kronenberger is the founder of Polonist, where she celebrates Poland’s very best food.
She’s a self-taught home cook, who – through her own culinary attempts – wants to show you how to recreate Polish flavours at home, wherever that is.
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