Farmers Cheese Pierogi the Real Deal Here!!!
"This recipe comes straight from Poland you can sub the cheese for mashed potatoes and cheese, sautéed onions and potatoes or even plums you name it, it is great I hope everyone enjoys!!!"
photo by John B.
- Ready In:
- 45mins
- Ingredients:
- 10
- Yields:
-
1 dozen
- Serves:
- 4
ingredients
-
pierogi dough
- 2 cups flour
- 1 egg, plus
- 1 egg yolk
- 1⁄2 teaspoon salt
- 1 teaspoon melted butter, no exception
- 2 tablespoons sour cream
-
cheese filling
- 1 lb farmer cheese
- 1 egg, beaten
- 1 egg yolk
- 1⁄4 cup powdered sugar
directions
- Cheese Filling.
- Mix all together and chill.
- Dough.
- Mix all the dough ingredients together.
- knead into a pliable dough let the dough rest for about 10 minutes. cover with a WARM bowl then divide the dough into half place 1 half back under the warm bowl with the other roll out on a floured surface roll it thin use a circle cutter. place a spoonful of the cheese mixture to one side of dough moisten edges of circle with water before pressing firmly then drop them into boiling water for about 5 fives or until they float to top.Take out of water you can eat them like that or pan fry in butter but they taste the best fried with a side of sour cream or applesauce -- ENJOY and they freeze well too.
Questions & Replies
-
How long is 5 fives? -
If I'm saving for a week; should I freeze them, or will they stay in fridge? Thank you! -
This looks like a very promising formula to me. For those who had dry dough experiences...sifting the flour first always helps. Don't have a sifter? Use a large mesh strainer to aerate the flour some. If you don't and just pack it into a measuring cup, you could end up with a heavy dough that needs additional moisture to become easy to roll. The dough should be not sticky after kneading but soft and elastic. "Loose" is a term to remember. Yes, it should form into a round ball, but when you apply gentle finger pressure it should indent in an imprint but spring back! Like skin! I have not tried this recipe yet, but will within days. It is no big deal to add more liquids (water, milk, even veggie juices) if needed. Also, you may find the dough relaxes even more if you let it rest covered, after mixing. I just finished making a dough recipe with 14 oz. of flour, one egg, and water--as needed. I just crack the egg onto the mound of sifted flour (+1/2 tsp salt), mixing the egg with a fork while it takes in the surrounding flour little by little, then I start adding a little water, until the flour becomes shaggy and dough-ish. Then knead till smooth and springy. That's all it takes! It really should be easy to get a texture that will roll out without sticking to the pin, or fighting it to get it thin enough to cut! Go with your intuition!
Reviews
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I was pleasantly surprised that they turned out just as good as my Grandma's recipe. I followed the prior advice and reduced the amount of sugar though, about a tablespoon, and had to work the dough a bit with splashes of water, but definitely not that difficult. I was also relieved that the farmers cheese was not pricey at all, as stated below. In fact it was quite inexpensive for what it is, only $3.99 for the 16oz tub. I was expecting it to be like $8 or $10. I'm definitely keeping this recipe on hand and will be using it a lot! I really missed Gma's pierogis ??
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This dough is delicious but they did forget the water. It needs water. But it's delicious
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I have been making pierogis for many years using my family's recipe. I decided to try this dough recipe and it is fantastic! Like others who commented, I added water as it was being mixed by the dough hook of my kitchen Aide mixer. I do use a farmers cheese filling but instead of a sweet filling, I put finely chopped green pepper and onion in the mix (no powder sugar) as that is how they were made in our family. -
Very tasty dough, I also added about a 1/4 cup or water or so. I did mine in a kitchenaid and just started to drizzle in the water until it came together smoothly. Will definitely make this again, hubby loved it! -
I used this recipe yesterday; and it was my first time ever attempting to make cheese filled pierogi. I was raised on Leniwe as our holiday tradition. These turned out to be absolutely perfect! After reading the reviews, I followed the advice of adding water to dough to get it to the right consistency after mixing it all together. Everything that followed was easy. Rolling, filling, pressing the edges together (sometimes I saw that they were coming apart before I put into water so I just pressed harder or wet the edge with my finger to get them to stay). Each one turned out beautiful. I was so excited about this recipe; I shared with my mom (she's 84) and she's going to make them too!
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RECIPE SUBMITTED BY
Well.... I love to cook and try different things so thats why I love this place. Family is very important to me and the best way to someones heart is thru their stomach!!!!
