Farmer Cheese Filling Pierogi Filling Recipes

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PIEROGI WITH FARMERS CHEESE (VARENIKI RECIPE)



Pierogi with Farmers Cheese (Vareniki Recipe) image

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

2 lb farmers cheese
1/2 cup sugar
1 egg
2 eggs
2 tbsp sour cream
1/2 cup lukewarm water
1 cup milk
4 cup flour
3 tbsp sugar
1 tsp salt

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

FARMERS CHEESE PIEROGI THE REAL DEAL HERE!!!



Farmers Cheese Pierogi the Real Deal Here!!! image

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

2 cups flour
1 egg, plus
1 egg yolk
1/2 teaspoon salt
1 teaspoon melted butter, no exception
2 tablespoons sour cream
1 lb farmer cheese
1 egg, beaten
1 egg yolk
1/4 cup powdered sugar

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.

HOMEMADE POLISH PIEROGI



Homemade Polish Pierogi image

My mother made many dozens of these and measured ingredients using the palm of her hand. We've passed the recipe down over the years as the family has grown. -Veronica Weinkauf, South Bend, Indiana

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 11

2 large eggs
1/4 cup water
1/2 teaspoon salt
2 cups all-purpose flour
1 large egg
1 teaspoon salt
1/2 teaspoon sugar
Dash pepper
1 carton (15 to 16 ounces) soft farmer cheese or whole-milk ricotta cheese
1 to 4 tablespoons butter, divided
Optional: sour cream and minced chives

Steps:

  • In a large bowl, whisk eggs, water and salt until blended; gradually stir in flour. Transfer to a lightly floured surface; knead 10-12 times, forming a firm dough. Cover and let rest 10 minutes., For filling, in a small bowl, whisk egg, salt, sugar and pepper. Stir in cheese., Divide dough into 4 portions. On a lightly floured surface, roll each portion to 1/8-in. thickness; cut with a floured 4-in. round cookie cutter. Place 1 tablespoon filling in center of each circle. Moisten edges with water; fold in half and press edges to seal. Repeat with remaining dough and filling. , In a 6-qt. stockpot, bring water to a boil. Add pierogi in batches; reduce heat to a gentle simmer. Cook until pierogi float to the top and are tender, 2-3 minutes. Remove with a slotted spoon., In a large skillet, heat 1 tablespoon butter over medium-high heat. Add pierogi in batches; cook until golden brown, 1-3 minutes on each side, adding additional butter as necessary. If desired, serve with sour cream and chives.

Nutrition Facts : Calories 230 calories, Fat 6g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 500mg sodium, Carbohydrate 32g carbohydrate (8g sugars, Fiber 1g fiber), Protein 11g protein.

COTTAGE CHEESE PEROGIES



Cottage Cheese Perogies image

Very easy recipe to make, and a wonderful twist to an ordinary perogy. These cheese filled perogies taste great just boiled or fried with a little butter. Eat them with sour cream and you will have a wonderful dinner. You can easily double or triple the recipe and place extras in the freezer.

Provided by BRIDY

Categories     Main Dish Recipes     Dumpling Recipes

Time 40m

Yield 12

Number Of Ingredients 8

1 ¾ cups dry-curd cottage cheese
2 egg yolks
¾ teaspoon salt
2 cups all-purpose flour
1 teaspoon salt
½ teaspoon baking powder
2 tablespoons vegetable oil
¾ cup cold water

Steps:

  • In a medium bowl, mix together the cottage cheese, egg yolks, and 3/4 teaspoon of salt. Set aside.
  • In a separate bowl, mix together the flour, 1 teaspoon of salt, and baking powder. Pour in the vegetable oil and cold water, and mix or knead into a smooth dough.
  • Roll dough out on a lightly floured surface, and cut into 3 inch circles using a glass, can, or cookie cutter. Place a spoonful of the cottage cheese filling onto each circle. Fold in half, and pinch the edges together to seal.
  • Bring a large pot of lightly salted water to a boil. Carefully drop the perogies into the water, and cook for 3 to 4 minutes, or until they float. Remove from water with a slotted spoon, and place on a cooling rack set over a baking sheet to drain excess water.

Nutrition Facts : Calories 131 calories, Carbohydrate 17.8 g, Cholesterol 37.1 mg, Fat 3.2 g, Fiber 0.6 g, Protein 7.3 g, SaturatedFat 0.7 g, Sodium 373.8 mg, Sugar 1.8 g

PIEROGIES WITH POTATO AND CHEESE FILLING



Pierogies with Potato and Cheese Filling image

Provided by Food Network

Categories     appetizer

Time 1h10m

Number Of Ingredients 8

2 cups flour
1/2 cup water
1 egg
1/2 teaspoon salt
3 large potatoes
8 ounces sharp-tasting cheese
Salt
Pepper

Steps:

  • Mix flour, water, and egg and salt together. Knead on a lightly floured surface until smooth. Cover dough with bowl and let rest for 30 minutes.
  • Boil potatoes until soft. Drain and rinse. Add cheese. Let stand a few minutes until cheese melts. Then fold potatoes and cheese together.
  • Roll out dough about 1/8-inch thick. Cut into 3-inch squares. Fill each square of dough with one teaspoon of potato and cheese filling. Fold in half and pinch ends together to seal. Drop in hot boiling water and simmer for 8 minutes. Drain and fry in butter a few minutes until heated through. Chopped onions may be added to the butter, if desired. Salt and pepper, to taste.

FARMER CHEESE FILLING (PIEROGI FILLING)



Farmer Cheese Filling (Pierogi Filling) image

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

2 eggs
2 egg yolks
12 ounces farmer cheese (shredded)
2 teaspoons lemon juice
1/2 teaspoon salt

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

CHEF JOHN'S POTATO AND CHEESE PIEROGI



Chef John's Potato and Cheese Pierogi image

If I had to pick a favorite recipe of all time, I think it might be this potato and cheese pierogi recipe handed down to me by my Polish grandmother.

Provided by Chef John

Categories     Pierogi

Time 3h15m

Yield 7

Number Of Ingredients 16

3 ½ cups all-purpose flour, or more as needed
1 teaspoon kosher salt
¼ cup vegetable oil
1 cup warm water (120 to 130 degrees F/50 degrees C)
2 tablespoons warm water (120 to 130 degrees F/50 degrees C)
½ cup unsalted butter
1 large yellow onion, diced
½ teaspoon kosher salt
3 medium russet potatoes, peeled and quartered
16 ounces farmer's cheese
1 ½ teaspoons kosher salt
1 teaspoon ground black pepper
1 pinch cayenne pepper, or to taste
1 tablespoon unsalted butter, or more as needed
2 tablespoons sour cream, or to taste
2 teaspoons snipped fresh chives, or to taste

Steps:

  • Prepare dough: Mix 3 ½ cups flour and salt together in a large bowl, then make a well in the center. Pour vegetable oil and 1 cup plus 2 tablespoons warm water into the well. Stir to form a shaggy dough that just pulls away from the sides of the bowl. Use a little flour to clean the dough off the spoon.
  • Transfer dough to a work surface; press and knead for a few minutes until you have a smooth, soft dough. You can add a little more flour if it's too sticky but don't add too much. Form dough into a ball and wrap in plastic. Leave on the counter for 1 hour or pop it into the refrigerator for 3 hours to overnight.
  • Prepare buttered onions: Melt butter in a skillet over medium heat. Add onion and salt and sauté, stirring occasionally, until golden brown, 8 to 10 minutes. Turn off the heat and let mixture cool a bit, then transfer to a bowl and reserve until needed.
  • Prepare filling: Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain well and mash until smooth. Let cool to room temperature, 10 to 15 minutes.
  • Place farmer's cheese in a bowl and break it up with a spoon. Add salt, pepper, and cayenne, then add 2 to 3 heaping spoons of the buttered onions. Be sure to drain off most of the butter so you're adding mostly onions. Mix just until ingredients are evenly combined.
  • Add cooled mashed potatoes and mix until thoroughly combined. Set aside while you roll the dough.
  • Roll ¼ of the dough at a time on a floured surface until very thin, at least 1/8-inch thick or thinner if possible. Cut 3 ½-inch circles out of the dough, saving all scraps for re-rolling.
  • Add about 2 tablespoons filling to the center of each circle. Moisten your fingertips with water and wet the edges, then fold the dough over the filling and seal the two edges together in the center. Flatten the filling very lightly under the dough as you press and seal the edge of each pierogi with your fingers, working from the center to the ends. Try not to trap air in the pierogi as you seal. The edge can be left as is, or you can pinch the dough every inch or so to make pleats for a more decorative appearance.
  • Bring a large pot of salted water to a boil. Add pierogi in batches and cook for about 2 to 3 minutes (they may or may not float to the top.)
  • While the pierogi are boiling, melt butter in a nonstick skillet over medium heat.
  • Transfer pierogi from the boiling water directly into the melted butter. Cook until light golden brown, about 2 minutes per side or longer if more browning is desired.
  • Continue boiling and browning pierogi in batches as needed.
  • Transfer to a plate and spoon buttered onions over top. Garnish with sour cream and chives.

Nutrition Facts : Calories 739.1 calories, Carbohydrate 67.6 g, Cholesterol 96.4 mg, Fat 41.8 g, Fiber 3.3 g, Protein 22.6 g, SaturatedFat 23.8 g, Sodium 1267.1 mg

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