Homemade Polish Pierogi Recipe

Farmer’s Cheese Ingredients

  • 2 litres Whole Milk (3.x%)
  • 1/4 cup White Vinegar
  • 1/2 tsp Fine Sea Salt

Pierogi Dough Ingredients

  • 5 ounces (2/3 cup) Hot Water
  • 1 1/2 tbsp Butter
  • 1/2 tsp Salt
  • 2 cups (300g) Flour

Pierogi Filling Ingredients

  • 1 large Egg
  • 1 tsp Fine Sea Salt
  • 1/2 tsp Golden Cane Sugar
  • Freshly Ground Black Pepper
  • 1 pound Farmer’s Cheese (see above)

Cheese Instructions

  • In a large sauce pan, gently warm the milk over medium heat until it reaches 190F, this can take around 25 to 30 minutes
  • Remove from the heat and add vinegar to the milk, stirring to combine
  • Let the curdled milk sit for 20 minutes to cool
  • Line a colander with a clean, thin dish towel or a large piece of triple folded cheese cloth
  • Pour the milk mixture into the lined colander
  • Use the dish towel or cheese cloth to squeeze most of the liquid out of your cheese
  • Transfer the cheese to a mixing bowl, add the salt and mix thoroughly to combine
  • Return the cheese to your dish towel or cheese cloth and form into a compact ball or log, wrapping tightly so it stays secur
  • Transfer to a storage container and keep refrigerated for up to one week until ready to use

Dough Instructions

  • In a small sauce pan, warm water to just below boiling (around 180F)
  • Add butter and salt to the warm water and whisk until completely melted and remove from heat
  • Add flour and water mixture to a stand mixer fitted with a dough hook and mix for 6 minutes
  • Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes

Filling Instructions

  • In a medium mixing bowl, whisk eggs, salt, sugar and pepper together until thoroughly combined
  • Mix in the farmer’s cheese until the mixture fully incorporated

Pierogi Instructions

  • Work with 1/4 of the pierogi dough at a time, keeping the remaining dough wrapped in plastic wrap to keep it from drying out
  • On a floured work surface roll out the dough to 1/8″ thick
  • Using a large drinking glass or a 4″ cookie cutter, make large rounds of dough and set aside for assembly, reusing the scraps of dough to make new rounds until used entirely
  • Place a scant tbsp of filling in the center of each round of dough
  • Moisten the edges with a bit of water and fold the dough in half over the filling
  • Seal the edges using a fork and set the sealed pierogi aside until ready to cook
  • Bring a large pot of heavily salted water to boil
  • Also warm a generous tbsp of butter in a large non-stick skillet over medium heat so it is ready to receive boiled pierogi as they are cooked
  • Boil pierogi in batches for around 2 minutes until they begin to float
  • Use a slotted spoon to remove floating pierogi from the boiling water and drain them thoroughly, then carefully transfer them to the warm skillet
  • Fry the pierogi on each side for one or two minutes until golden, then transfer to a warm serving plate
  • Serve with sour cream

About me: My name is Paul Thibault, an impulsive home chef developing delicious gluten free recipes for family and friends regardless of their allergen restrictions or dietary limitations, visit the About Page to learn more.