Polish Farmer’s Cheese Pierogi {Pierogi z Serem}
Farmer’s cheese pierogi – Pierogi z serem [pye-roh-gee z seh-rem], are a classic Polish dish favored by children and adored by adults. It may not be what you expect when you think of cheese pierogi. The filling is prepared from farmer’s cheese, sugar and egg mixture, it is just a bit sweet and tiny bit tangy from the cheese. Farmer’s cheese is a product of milk souring and then hardening via heating process. It maybe hard to get in the US, but thankfully, I have my home-made farmer’s cheese recipe you can use to make your own [here]!
Farmer’s cheese pierogi is a dish normally served as a dinner, not a dessert dish. A hefty serving of several pierogi, topped with sour cream and sugar, can be a filling portion of carbs, dairy, fat and sugar, taking care of even the biggest hunger, dirt cheap… and dirt cheap is what Poles do well. 🙂
Polish Farmer's Cheese Pierogi {Pierogi z Serem}
Ingredients
- DOUGH:
- 3 c / 375 g of all-purpose flour
- 1 whole egg
- 1 tsp of salt
- 1 ¼ c / 300 ml of warm water
- FILLING:
- 2 lbs / 1 kg of farmer's cheese
- 2 egg yolks
- ½ tsp of salt
- ½ tbsp of sugar
- ¼ tsp cinnamon
- GARNISH:
- Sour cream and sugar
- ADDITIONALLY:
- Oil
- Salt
Instructions
To make dough, place flour, egg, and salt in the mixing bowl. If you're using a stand mixer, using the hook attachment, make dough by adding water bit by bit. If working by hand, also slowly add water until dough clumps. Then, transfer onto floured surface and work until smooth. Cover in plastic and set aside.
To make the filling, place farmer's cheese in a bowl of a food processor. Add egg yolks, salt, sugar, and cinnamon. Process well until lumps are gone.
Place portion of the dough on a floured surface and roll it out with a rolling pin to about ⅛ inch / 2 millimeter in thickness. With a glass or a pierogi cutter, cut out circles, place filling on each circle and close to form pierogi.
Fill a large pot with water and set to boil. When water starts boiling, turn down to low, add a splash of oil and a pinch of salt. Drop dumplings into the water in batches (7-10 at a time). Stir gently and let float. When they float up to the top, let sit for about 2-3 minutes. Don't let the water roll; it may break your dumplings, and we don't want that.
Remove from pot and spread on a large surface to cool (not touching), or serve right away.
Notes
To serve, top with sour cream and a sprinkle of sugar.
Happy cooking and smacznego!
Love,
Anna
*if you can’t find farmer’s cheese in your area, consider making your own, my recipe here.
**check out the list of MY FAVORITE THINGS to see the pierogi cutter I’m using.
***check out the video above for 3 methods of sealing pierogi.
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