Pierogi with farmers cheese are soft, pillowy dumplings filled with sweetened farmer's cheese that freeze beautifully for batch cooking. This Eastern European classic yields dozens at once, making it ideal for stocking your freezer.
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In a medium bowl, mix the farmer's cheese, sugar and egg until well combined. Set aside.
Whisk the eggs together with sour cream, lukewarm water, and milk until the mixture has an even texture.
Add in flour, sugar, and salt to the liquid ingredients. Knead the dough by hand or with a stand mixer with dough hook attachment until it is no longer sticky.
Roll out the dough on a well-floured surface. Using a cup or biscuit cutter, stamp out circles in the dough. Flour the cup to make it easier to cut circles.
Fill the circles with the cheese filling, placing the filling in the center.
Fold over the edges of the circles and pinch the edges with your fingers. Make sure the edges are tightly sealed so the filling does not fall out.
Bring a pot of water to a boil. Add 10-20 vareniki and cook until they float to the top. Drain, then top the hot vareniki with a few small slices of butter. Optionally, serve with sour cream, jam, or sugar.
Freeze cooked pierogi in a single layer on a tray, then transfer to an airtight container for up to 3 months; reheat by boiling, pan-frying, or baking until warmed through.
Yes. Freeze unbaked pierogi on a tray, then transfer to a bag. Cook directly from frozen, adding 1–2 minutes to boiling time.
Vareniki is the Ukrainian name; pierogi is the Polish name. Both refer to the same filled dumplings, though vareniki often describes cheese or fruit fillings specifically.
Yes, but ricotta is wetter. Drain it well and reduce any added liquid to avoid a soggy filling.
They float to the surface, then simmer for 1–2 minutes more until they hold their shape and feel firm to the touch.
Traditionally sour cream and caramelized onions, or melted butter and fried onions.
