Entree: Poland – Polish Jewish Cuisine – Farmer's Cheese Pierogi (Soft boiled and pan-finished dumplings filled with tangy farmer's cheese and served with caramelized onions and butter)

Serving Size: 4

Approximate Time

Prep 50 min

Cook 20 min

Additional 30 min

Total 1 hr 30 min

Ingredients

- 3 cups (360 g) all-purpose flour
- 1 tsp (6 g) salt
- 1 large egg (approx. 50 g)
- 1 cup (240 ml) warm water
- 2 tbsp (30 ml) vegetable oil or melted butter
- 12 oz (340 g) farmer's cheese (twaróg) or well-drained ricotta
- 1 large egg (approx. 50 g) for filling
- 2 tbsp (30 ml) sour cream
- 1/4 tsp (1 g) ground black pepper
- 2 medium onions, about 10 oz (280 g), thinly sliced
- 4 tbsp (57 g) unsalted butter, divided
- 1/2 tsp (3 g) sugar (optional, to aid caramelization)
- Salt to taste
- Sour cream, for serving

Instructions

1. Combine flour and salt in a large bowl. Whisk the egg with warm water and oil, then pour into the flour. Mix until a rough dough forms, knead on a floured surface 6–8 minutes until smooth and elastic. Wrap and let rest 20–30 minutes.
2. Meanwhile, prepare the filling: break up the farmer's cheese into a bowl, stir in the egg, sour cream, black pepper, and a pinch of salt until creamy and spreadable. Adjust seasoning.
3. Caramelize the onions: melt 2 tbsp (28 g) butter in a skillet over medium-low heat. Add the sliced onions and sugar, cook slowly 20–25 minutes, stirring occasionally, until deep golden and sweet. Set aside.
4. Roll out the rested dough on a lightly floured surface to about 1/8-inch (3 mm) thickness. Cut rounds using a 3-inch (7.5 cm) cutter.
5. Place about 1 tbsp (15 g) filling in the center of each round, fold and pinch edges firmly to seal, crimping with a fork if desired.
6. Bring a large pot of salted water to a gentle boil. Cook pierogi in batches: when they float, cook 1–2 minutes more, then remove with a slotted spoon and drain.
7. For finishing, melt remaining 2 tbsp (28 g) butter in a skillet over medium heat. Add boiled pierogi in batches and fry until lightly golden on both sides, about 2–3 minutes per side. Toss with caramelized onions.
8. Serve hot with extra sour cream alongside and additional caramelized onions spooned over the top.