Pierogi are a beloved Eastern European dumpling traditionally filled with a variety of savory or sweet fillings. This version features a soft, tender dough made with butter, milk, eggs, and sour cream, creating a rich and pliable wrapper perfect for boiling or pan-frying. The filling is a gently sweetened blend of farmer cheese, eggs, and a hint of vanilla or salt, resulting in a comforting and nostalgic flavor that pairs beautifully with melted butter. Ideal for holiday feasts or a cozy weekend meal, these pierogi offer a satisfying balance between tradition and indulgence.
Ingredients
Dough:
- 3½ cups flour (sifted )
- 4 tbsp butter (melted )
- 1/4 cup milk
- 2 eggs
- ¼ pint sour cream (½ cup)
- ½ tsp salt
Filling (makes ~46):
- 1 lb farmer cheese
- 2 eggs
- pinch salt
- 2 tbsp sugar (or more depending on taste)
- 1 tbsp butter (melted )
Instructions
Step 1: Make the Dough
- In a large mixing bowl, combine sifted flour and salt.
- Add melted butter, milk, eggs, and sour cream.
- Mix until a soft dough forms.
- Knead on a floured surface for 5–7 minutes until smooth and elastic.
- Cover and let rest for 30 minutes.
Step 2: Prepare the Filling
- In a medium bowl, mix farmer cheese, eggs, pinch of salt, sugar, and melted butter.
- Adjust sugar to taste if a sweeter filling is preferred.
- Mix until smooth and creamy.
Step 3: Assemble Pierogi
- Roll dough out on a floured surface to 1/8-inch thickness.
- Cut into 3-inch rounds using a biscuit cutter or glass.
- Place a small spoonful of filling in the center of each round.
- Fold over and press edges firmly to seal.
- Use a fork to crimp if desired.
Step 4: Cook Pierogi
- Bring a large pot of salted water to a gentle boil.
- Boil pierogi in batches until they float, about 3–4 minutes.
- Remove with a slotted spoon.
Step 5: Serve or Fry (Optional)
- Serve warm with melted butter or sauté in a skillet with butter until golden brown on both sides.
Tips
- Let the dough rest 10 to 15 minutes before rolling for easier handling
- Roll dough thin to avoid heavy pierogi
- Keep unused dough covered to prevent drying
- Substitute part of the milk with water for a lighter texture
- Use bread flour for slightly chewier dough
- Add a pinch of sugar to enhance browning if pan-frying
- Dough can be made a day ahead and refrigerated
- Freeze filled pierogi before boiling for longer storage
Nutrition
Calories: 65kcalCarbohydrates: 10gProtein: 2gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.3gTrans Fat: 0.01gCholesterol: 19mgSodium: 62mgPotassium: 14mgFiber: 0.2gSugar: 2gVitamin A: 39IUVitamin C: 0.5mgCalcium: 24mgIron: 1mg
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