Sweet Cheese Pierogi

As featured in Holiday 2023 issue of The Applegatarian.

"This recipe came from my busia (grandma) who passed away in 2008 and, as far as I know, was never written down. My sisters, cousins, and I used to make 7 or 8 batches of these for Christmas Eve dinner every year. We would also make potato pierogi, plum pierogi, and sauerkraut pierogi, but this version with farmer's cheese will forever be my favorite. The secret to these tasting amazing is butter, so use LOTS of it."

- Monica Plawecki, Applegate Social Media Community Engagement Specialist

The Applegatarian, an outlet where employees and advocates of the nation’s leading natural and organic meat brand dish about their favorite recipes, tips, products, partners and more.

Makes about 36 Peirogi | Total Time: More Than 60 Mins

Ingredients

For pierogi

3½ cups all-purpose flour, plus more for sprinkling
1 cup sour cream, plus more for serving
4 large eggs
1 teaspoon kosher salt
16 ounces farmer's cheese
1 tablespoon sugar, or more to taste
8 tablespoons unsalted butter, or as needed

For onion-butter topping

4 tablespoons unsalted butter (or more, I won't judge)
1 sweet onion, finely diced

Instructions

In a large bowl, combine flour, sour cream, eggs, and salt. Mix with a wooden spoon or use floured hands until mixture is smooth and not sticky.
In a separate small bowl, mix together farmer's cheese and sugar. Place another small bowl of water nearby to dab your fingers and seal the dough in the next steps.
Sprinkle flour over your work surface and coat your hands with flour as well. With your hands, pinch off small pieces of dough and pat into circles, about 3 inches wide. Place about ½ tablespoon cheese mixture in the center of each dough round. Dab your fingers in water, and gently pat the edges of half of the dough circle, then carefully fold in half over the cheese mixture (like a dumpling) and seal. Repeat with additional dough rounds.
Meanwhile, bring a large pot of water to a boil. When pierogi are formed and water is boiling, carefully spoon each dumpling into the boiling water. The pierogi will start to rise after a few minutes, so keep a close watch. When they float, they're ready to be removed from the water and placed on a cooling rack or oiled cookie sheet. (Repeat if you're making additional batches!)
When you're almost ready to serve the pierogi, combine the 4 tablespoons butter and onion in a saucepan over low heat. Cook, stirring occasionally, until onions are golden brown. Keep warm over low heat.
In a large skillet or frying pan, heat 8 tablespoons butter over moderate heat until melted. Add boiled pierogi. Cook, flipping occasionally, until golden brown all over, about 5 minutes per side.
To serve, top pierogi with onion-butter mixture and serve with sour cream.