Pretty much every cuisine has its own version of dumplings that is deeply representative of their history and local ingredients. These stuffed dough wrappers are steamed, deep fried, pan fried, baked, and boiled. They are tangy, sweet, cheesy, and creamy boiled or fried crescents of goodness. No Polish celebration would be complete without these.

Pierogi – Sweet Cream Dumplings

Pierogi can be made with most any filling or combination – mushroom, sauerkraut, potato, onion, etc. This recipe is for the most basic and probably the best. The sweet and cheesy filling in soft pillow wrappers is really, really good. Boiled then fried lightly in butter, these make perfect appetizers, especially when served sour cream or a horseradish-dill cream sauce on the side. Applesauce and caramelized onions are also wonderful additions to a plate of pierogi.

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Course: Appetizer, Brunch, Hand Food

Cuisine: Eastern European, Poland

Prep Time: 45

Cook Time: 30

Total Time: 1 15

Servings:

Author: My Hungry Traveler

Equipment

Food processor
Large pot
Large heavy skillet
Medium bowl, whisk
Colander

Ingredients

3 cups All-purpose flour
1 tsp Kosher salt
4 tbsp Cold butter, cut into small dice
3 tbsp Unsalted butter
½ cup Sour cream
2 large Egg
3 tbsp Warm water
1 lb Farmer's cheese
3 tbsp Sugar

US Customary – Metric

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Instructions

Make Dough – Put flour and salt in a food processor and pulse to combine. Add cold butter cubes and process into small clumps. In a measuring cup with spout, whisk together sour cream and and eggs. With motor running, slowly pour mixture through feed tube then add water 1 tbsp at a time until dough forms into a ball.
Transfer dough to a lightly floured counter and knead until smooth, about 2 minutes. Wrap in plastic wrap and let rest on the counter for 30 minutes.
Make Filling – In a medium bowl, whisk together the cheese and sugar. Whisk in egg to bind. Cover bowl and refrigerate.
Fill Pierogi – Boil 2 quarts of salted water in a large pot while filling pierogis.
Roll dough flat on a lightly floured work surface, about 1/16-inch thick. Using a 3½-inch cookie cutter, cut out rounds. Collect excess dough, make a ball, and roll loose dough to get more circles.
Place 1 heaping tbsp of filling in the center of each round. Brush edges of round with water and fold over. Seal edges by pressing down with the tines of a fork or use a dumpling press.
Cook Pierogi – Working in batches, boil pierogis until dough is cooked through, about 5 minutes. Drain and repeat until all pierogis are boiled. Transfer directly to a large skillet with 2-3 tbsp melted butter over medium heat. Sauté until golden brown on both sides. Serve.

Notes

To make caramelized onions, if desired, sauté a thinly sliced onion in a pan over very low heat while the dough is resting. either cooked or uncooked.
Extra pierogi can be frozen for months, either cooked or uncooked.