Cheese Pierogi
Elevate your comfort food game with this delightful Cheese Pierogi recipe, a Polish-inspired classic bursting with creamy goodness. These tender dumplings start with a homemade dough, expertly crafted from simple pantry staples and filled with a luscious mixture of farmer's cheese, cream cheese, sour cream, and freshly chopped chives for a savory, tangy kick. After boiling to perfection, the pierogi are pan-fried in butter for a crispy golden finish that contrasts beautifully with the soft, cheesy interior. Perfect for dinner parties or a cozy family meal, this recipe pairs wonderfully with a dollop of sour cream and extra chives for garnish. Ready in just 80 minutes, it’s an irresistible dish that blends tradition with indulgence. Keywords: Cheese Pierogi recipe, Polish dumplings, homemade pierogi, buttery pierogi, comfort food.
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 3 cups all-purpose flour
- 1 egg
- 1 teaspoon salt
- 0.75 cup water
- 3 tablespoons butter
- 2 cups farmer's cheese
- 4 ounces cream cheese
- 0.25 cup sour cream
- 2 tablespoons chives
- 0.5 teaspoon black pepper
Instructions
In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and add the egg and water.
Mix the dough by gradually incorporating the flour into the liquid, then knead the dough on a floured surface until smooth, about 5-7 minutes.
Cover the dough with a kitchen towel and let it rest for 30 minutes.
In a separate bowl, combine the farmer's cheese, cream cheese, sour cream, chives, and black pepper. Mix until smooth and set aside.
Roll out the dough on a floured surface to 1/8-inch thickness. Cut dough into circles using a 3-inch round cutter.
Place a tablespoon of cheese filling in the center of each dough circle.
Moisten the edges with water, fold the circles in half to enclose the filling, and press the edges firmly with a fork to seal.
Bring a large pot of salted water to a boil and add the pierogi in batches. Cook for 3-5 minutes, or until they float to the surface.
Remove pierogi with a slotted spoon and set aside.
In a large skillet, melt butter over medium heat and fry the boiled pierogi until golden brown on each side, about 2-3 minutes per side.
Serve hot, garnished with additional chives and a dollop of sour cream, if desired.
Nutrition Facts
Calories |
716 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.0 g | 44% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 141 mg | 47% | |
| Sodium | 982 mg | 43% | |
| Total Carbohydrate | 77.2 g | 28% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 4.9 g | ||
| Protein | 24.7 g | 49% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 158 mg | 12% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 241 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
