Farmer Cheese Stuffed Pierogies
Recipe and photo by Tami Ganeles Weiser
Prep Time: 40 minutes Chilling Time: 20 minutes Cook Time: 15 minutes
So simple, and so tasty—classic pierogies made with potato dough and stuffed with farmer cheese.
4 tablespoons salted cultured butter, melted
1 cup peeled and boiled potatoes, pressed through a ricer
2 cups unbleached, all-purpose flour, plus more for dusting
½ cup water
Farmer Cheese Filling:
1 pound farmer cheese
6 tablespoons cream cheese
2 teaspoons kosher salt
2½ teaspoons coarsely ground black pepper
1 tablespoon salted cultured butter, optional
- Make the dough: Combine the butter, egg, mashed potatoes, flour and water in a bowl and mix with your hands to form a dough.
- Lightly flour a work surface and transfer the dough onto it. Knead the dough for 3 or 4 minutes, until elastic. Cover with plastic wrap and refrigerate for at least 20 minutes or until chilled.
- While the dough chills, make the filling: Combine the farmer cheese, cream cheese, eggs, salt, and pepper in a mixing bowl and mix together until thoroughly blended. Set aside.
- Dust a work surface with flour and place the dough on it. Cut it in half and roll or press it until it is about ¼ inch thick. Using a pastry cutter, cut into 7 (4-inch) rounds. Place on a baking sheet. Repeat with the second portion of dough.
- Add 2 tablespoons of filling to the center of one round, and fold one side up and over the filling to form a semicircle. Press the edges together with a fork to seal. Cover lightly with plastic wrap. Repeat with the remaining dough and filling. (These can be wrapped in plastic wrap and frozen for up to 1 month. They can be cooked frozen as well as fresh.)
- When you are ready to cook the pierogies, bring a large pot of salted water to a boil. Reduce the heat to a simmer, and with a slotted spoon, carefully place half of the pierogies into the pot and cook for about 3 to 4 minutes, until the dough is cooked and the pierogies have floated to the top. With a slotted spoon, transfer to a serving platter, and repeat with the remaining pierogies. These can be served as is (they will be soft like ravioli) or, if you wish, once you boil them, sauté them lightly in a hot pan with browned butter (see Kitchen Tip) just until golden and crispy. Or you can make the browned butter and pour it over the boiled pierogies.
- To make browned butter, simply melt it in a saucepan over medium heat, swirling the pan every so often. It will foam and begin to change color. When it begins to give off a nutty aroma, remove from the heat. (In France they call it beurre noisette, or nut butter, because of this yummy aroma.) Strain through a fine-mesh strainer to remove the solids and use the liquid as called for in your recipe.