Sweet farmers cheese pierogi

Farmer's cheese pierogi

Course Main Course
Cuisine Polish
Total Time 35 minutes
Servings 6 people


For the cheese filling

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

For the pierogi dough

  • 2 cups all-purpose flour 500g
  • 0.5 cup hot water 125ml
  • 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.