Farmers Cheese Pierogi the Real Deal Here
Discover the authentic taste of Eastern European comfort food with "Farmers Cheese Pierogi: The Real Deal Here." This homemade pierogi recipe combines a pillowy, tender dough made with sour cream and butter with a rich, creamy farmers cheese filling seasoned with just the right touch of salt and black pepper. The pierogi are gently boiled until perfectly tender, then pan-fried in butter alongside golden sautéed onions for an irresistibly crispy finish. Perfect for weeknight dinners or cozy celebrations, these pierogi offer the satisfying balance of tangy cheese and buttery richness. Serve them hot with a dollop of sour cream for the ultimate pierogi experience. Whether you're a seasoned pierogi fan or new to this classic dish, this recipe will quickly become a favorite!
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Recipe Information
Ingredients
- 4 cups all-purpose flour
- 2 large eggs
- 1 cup sour cream
- 0.25 cup butter (melted)
- 0.5 cup water (warm)
- 2 cups farmers cheese
- 1 egg yolk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons butter (for sautéing)
- 1 medium onion (finely diced)
Instructions
In a large mixing bowl, combine the flour and a pinch of salt. Make a well in the center.
Add eggs, sour cream, melted butter, and warm water into the well. Mix until the dough comes together.
Transfer the dough to a floured surface and knead for about 8-10 minutes until it is smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.
While the dough rests, prepare the filling. In a bowl, mix farmers cheese, egg yolk, 1/2 teaspoon of salt, and black pepper. Mash together until smooth and well combined. Set aside.
On a lightly floured surface, roll out the dough to about 1/8-inch thickness. Use a round 3- to 4-inch cookie cutter or the rim of a glass to cut out circles.
Place about 1 tablespoon of the cheese filling in the center of each circle. Fold the dough over the filling into a half-moon shape, and press the edges firmly to seal. You can crimp the edges with a fork for extra security.
Bring a large pot of salted water to a gentle boil. Add pierogi in small batches, being careful not to overcrowd the pot. Cook until they float to the surface, about 3-5 minutes. Remove with a slotted spoon and set on a plate to dry slightly.
Heat 2 tablespoons of butter in a skillet over medium heat. Add diced onion and sauté until golden and fragrant.
Add boiled pierogi to the same skillet in small batches. Cook for 2-3 minutes per side until lightly golden and crispy.
Serve hot, garnished with the sautéed onions. Optional: Add a dollop of sour cream on the side for dipping.
Nutrition Facts
Calories |
3685 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.2 g | 227% | |
| Saturated Fat | 103.0 g | 515% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 993 mg | 331% | |
| Sodium | 3930 mg | 171% | |
| Total Carbohydrate | 407.6 g | 148% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 32.7 g | ||
| Protein | 118.6 g | 237% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 826 mg | 64% | |
| Iron | 25.4 mg | 141% | |
| Potassium | 1280 mg | 27% | |
*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.
