Best 4 Farmer Cheese Filling Pierogi Filling Recipes
Pierogi, a traditional Polish dumpling, is a delightful dish that can be enjoyed in a variety of ways. Its versatile filling and cooking methods make it a popular choice for both everyday meals and special occasions. In this article, we will explore two distinct pierogi fillings: farmer cheese and a combination of potato and cheese.
The farmer cheese filling offers a creamy and tangy flavor, while the potato and cheese filling provides a hearty and savory taste. Both fillings are encased in a soft and chewy dough, creating a perfect balance of textures and flavors.
Whether you prefer to boil, fry, or bake your pierogi, we have included recipes for each method, ensuring that you can enjoy this classic dish in your preferred way. So, gather your ingredients, put on your apron, and let's embark on a culinary journey to create delectable pierogi that will satisfy your taste buds.
PIEROGI WITH FARMERS CHEESE (VARENIKI RECIPE)
Pierogi with farmer's cheese is as classic Ukrainian as it gets. Called "vareniki," these little dumplings are filled with sweet cheese and absolutely to-die-for!
Provided by Natalya Drozhzhin
Categories Breakfast
Time 1h50m
Number Of Ingredients 10
Steps:
- Mix sugar, farmers cheese and egg, until it's fully mixed in. Set it aside.
- Whisk eggs together with sour cream, lukewarm water and milk until you get an even texture.
- To the liquid ingredients, add in flour, sugar and salt. Knead the dough by hand or a stand-up mixer until it's no longer sticky.
- Roll out the dough on a well floured surface. Using a cup, stamp out circles. Flour the cup to make it easier to cut circles.
- One by one fill your circles with filling, placing the filling in the center.
- Fold over the edges and tighten them up with your fingers, making sure it's firm enough for your filling not to fall out.
- Bring a pot of water up to boil. Add 10-20 pierogi, cook until they float up to the top. Drain and top with melted unsalted butter. Optionally, serve with sour cream, jam or sugar.Tip: If freezing the pierogi, use a floured cooking sheet or cutting board. Once the pierogi are fully frozen, move them to a ziplock bag.
Nutrition Facts : Calories 56 kcal, Carbohydrate 8 g, Protein 3 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 12 mg, Sodium 90 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
SWEET CHEESE PIEROGI FILLING
Steps:
- Gather the ingredients.
- In a medium bowl, mix together the egg, salt, sugar, and vanilla. Add the farmer cheese, and mix thoroughly. Refrigerate, covered, until ready to use.
- Prepare your desired pierogi dough. You have many options including basic dough, sour cream dough, vegetarian dough, and gluten-free dough. Once you've made this filling and prepared the dough, you're ready to roll, fill, and cook the pierogi.
- On a lightly floured surface, roll out the dough to a 1/8-inch thickness.
- Using a 3-inch round cutter (or glass with similar diameter), cut the dough. Gather the dough scraps, cover them with plastic wrap, and set aside. After you have cut all of the circles, roll out these scraps and make circles with the scrap dough as well.
- Drop the filling by tablespoonsful onto pierogi dough circles.
- Make sure your hands are clean and dry. Fold the dough over the filling to create a half-moon shape. Press the edges together, sealing and crimping with your fingers (or use a fork) as you would for the edge of a pie crust.
- Bring a deep pot of salted water to a rolling boil. Reduce the heat so it is simmering, and drop 12 pierogi at a time into the water. Stir once so they don't stick to the bottom. When they rise to the surface, cook 3 minutes or until the dough is done to your liking (based on the thickness of the dough).
- Butter a platter and use a slotted spoon to remove each pierogi from the water to the platter. Do not pour the pierogi into a colander to drain them as they will stick and break apart.
- Repeat until all pierogi are cooked.
- Serve with melted butter and enjoy.
Nutrition Facts : Calories 271 kcal, Carbohydrate 11 g, Cholesterol 83 mg, Fiber 0 g, Protein 15 g, SaturatedFat 10 g, Sodium 756 mg, Sugar 10 g, Fat 19 g, ServingSize Fills 36 pierogi (6 servings), UnsaturatedFat 0 g
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!!!
Provided by elizabethlakers
Categories One Dish Meal
Time 45m
Yield 1 dozen, 4 serving(s)
Number Of Ingredients 10
Steps:
- 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.
FARMER CHEESE FILLING (PIEROGI FILLING)
This is a filling for Pierogi's. This is absolutely my young daughter's favorite filling. The cheese used for this filling is white, semi-dry, and crumbly like feta cheese.
Provided by chefRD
Categories Cheese
Time 10m
Yield 2 cups, 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Beat eggs and egg yolks. Add cheese along with lemon juice and salt. Mix well.
Nutrition Facts : Calories 81.3, Fat 3.1, SaturatedFat 1.1, Cholesterol 121.3, Sodium 406.4, Carbohydrate 4.2, Sugar 1.2, Protein 8.8
Tips:
- For the best flavor, use fresh, high-quality cheese. Farmer's cheese is a great option, but you can also use ricotta or cottage cheese.
- If you don't have any fresh herbs on hand, you can use dried herbs instead. Just be sure to use about half the amount, as dried herbs are more concentrated.
- Don't overmix the filling. Overmixing will make the filling tough.
- If the filling is too thick, you can add a little bit of milk or water to thin it out.
- If you're making pierogi ahead of time, freeze them on a baking sheet before transferring them to a freezer bag. This will prevent them from sticking together.
- When you're ready to cook the pierogi, boil them in salted water until they float to the top. Then, drain them and serve with your favorite toppings.
Conclusion:
Pierogi are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They're also a great way to use up leftover cheese and herbs. With so many different filling and topping options, there's sure to be a pierogi recipe that everyone will love. So next time you're looking for a new and exciting meal, give pierogi a try!
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