Go Back
–+ servings
Pierogi with Cheese Filling
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.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Course pasta
Cuisine European
Servings 46 pierogi
Calories 65 kcal

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
Keyword comfort food, dumplings, eastern european, homemade dough, pierogi, vintage recipe
Tried this recipe?Let us know how it was!