Polish Sweet Cheese Pierogi (z Serem)

Top down view of Polish sweet cheese pierogi in brown bowl with sour cream and fruit.

Traditional Polish Sweet Cheese Pierogi are made using lightly sweetened farmers’ cheese and can be served with various toppings usually as a main meal.

Course Dinner, Lunch

Cuisine Polish, vegetarian

Prep Time 1

Cook Time 15

Total Time 1 15

Servings pierogi

Calories 25kcal

Author Monika Dabrowski

Equipment

Large bowl
Rolling Pin
Cookie cutter or glass diameter 7cm/3in
Electric mixer or potato masher
Large pot
Slotted Spoon

Ingredients

For the dough

2 cups all-purpose/plain flour
½ cup+2tsp very warm/hot water
1½ tablespoons vegetable oil
⅕ teaspoon fine sea salt

For the filling

8.8 ounces Polish twarόg cheese see *Notes below
3 tablespoons confectioner's/icing sugar
1 egg yolk
1 teaspoon vanilla extract
3 teaspoons semolina
3 teaspoons cornstarch/UK cornflour

US Customary - Metric

Instructions

Combine dough ingredients: To a large bowl add the flour, salt, oil and gradually add the water stirring all the time to combine.
Knead dough: When the dough starts coming together transfer it to a lightly floured surface and knead for about 6 minutes until silky smooth and soft. Cover with a bowl and set aside for 20 minutes.
Make pierogi filling: Beat together all the filling ingredients just until the mixture starts becoming creamy and coming together (do not overbeat). Alternatively make the mixture using a potato masher.
Fill a large pot with salted water (about ⅔), cover and bring to the boil.
Roll out dough: Divide the dough into 2-3 parts (easier to work with). Roll out one part (keeping the others covered) on top of a lightly floured surface as thinly as possible, 2-3 mm in thickness.
Cut out rounds: Using the rim of a glass with a diameter of about 7cm/3in, or cookie cutter, cut out round shapes. Gather up the dough scraps and combine with the remaining dough.
Add filling and form pierogi: Place a small amount of the filling in the middle of each round away from the edges (if the rounds are sticking to the work surface use a knife to help them come off but take care not to tear them). With tips of your fingers stick the edges of the dumpling together. Keep the pierogi on top of a floured surface covered with a kitchen cloth to prevent drying.
Boil: When the water starts to boil carefully add the pierogi one by one (not more than 15 per batch). Stir gently with a wooden spoon. Once all the pierogi have come up to the top cook gently for another 4 minutes.
Remove from pot: Remove from the heat and pour a cup of cold water over the pierogi. Lift the pierogi out of the pot using a slotted spoon and place in a single layer on top of a lightly greased plate. Either serve immediately or fry as per serving suggestions below.

Notes

*Remove excess moisture from the twarόg by wrapping a sheet of paper towel around it and pressing gently.
If the consistency of the sweet pierogi filling doesn’t seem firm enough add another teaspoon of semolina or cornflour (the mixture should still be a little moist but firm enough to work with).
Keep a sheet of paper towel handy as you are making the pierogi to wipe your fingertips if they become sticky.
Keep the pierogi covered with a cloth to prevent them from drying as you are waiting for the water to boil.
Boil each batch as soon as you’ve made it.
It is important to add salt into the pot of water or your pierogi might taste a little bland.
Boil the pierogi in batches. Do not overcrowd the pot.
Pour a little melted butter over just cooked pierogi so they do not stick to one another.
Best served immediately. Enjoy with melted butter, sprinkling of sugar and a dollop of sour cream.
Storing and reheating: Leftover sweet cheese pierogi can be refrigerated (once cooled), covered for up to 3 days. Reheat in the microwave or fry in a little butter.

Nutrition