Frederic Melton
Pierogis are filled dumplings that are beloved by Poles and widely popular across Eastern Europe. They are made with a simple dough and filled with a variety of ingredients, including potatoes, cheese, cabbage, and mushrooms. When it comes to cheese, farmer's cheese is considered the authentic choice for pierogi fillings. Farmer's cheese is a soft white cheese with a slightly tangy and salty flavour, similar to quark or feta cheese. It is made by souring milk and then hardening it through a heating process. While it may be challenging to find farmer's cheese in some regions, it is worth seeking out for its distinct flavour and texture that make it ideal for pierogis.
| Characteristics | Values |
|---|---|
| Type of Dish | Pierogi, a classic Polish dish |
| Main Ingredient | Farmer's cheese |
| Other Ingredients | Sugar, egg, flour, salt, pepper, milk, water, butter, oil, fruit, honey, jam, compote, sour cream, powdered sugar |
| Toppings | Sour cream, sugar, honey, fruit, jam, compote |
| Occasions | Family dinners, holiday gatherings, special occasions |
| Dough Consistency | Soft, smooth, slightly sticky |
| Filling Technique | Don't overstuff, seal edges well |
| Cooking Method | Boil, fry, sauté |
| Variations | Savory (with herbs), sweet (with more sugar) |
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What You'll Learn
Farmer's cheese is a classic Polish filling for pierogies
Pierogis are filled dumplings that are a staple in Polish households and are enjoyed during holidays and family gatherings. Farmer's cheese pierogi, or Pierogi z serem, is a classic Polish dish that is loved by children and adults alike. Farmer's cheese is a type of quark cheese, which is made by curdling milk with lactic acid or other cooking acids. It is similar to feta cheese but is slightly creamier and saltier. The cheese is mixed with sugar and eggs to create a slightly sweet and tangy filling.
The dough for pierogis is typically made with flour, eggs, and water, although some recipes call for milk or butter as well. It is important to achieve the right consistency for the dough, as it should be soft but not sticky. The dough is then cut into circles, filled with the farmer's cheese mixture, sealed, and boiled until they float to the top. For a crispy exterior, they can be sautéed in butter after boiling.
Pierogis can be served as a savoury or sweet dish. For a savoury version, chopped herbs like dill or chives can be added to the cheese filling. They are typically served with sour cream and can be topped with fried onions, bacon, or sausage. For a sweet version, additional sugar can be added to the filling, and they can be served with powdered sugar, honey, or fruit compote.
Farmer's cheese pierogis are perfect for making in bulk and freezing. They can be cooked directly from frozen and will taste just as good as fresh pierogis.
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It's a soft white cheese, similar to quark or ricotta
Farmer's cheese pierogi, also known as Pierogi z serem, is a classic Polish dish. It is a beloved traditional dish, often enjoyed during holidays and family gatherings. Farmer's cheese pierogi is made with a simple dough and filled with a mixture of farmer's cheese, eggs, and a touch of sugar. The dough is typically made with flour, egg, and salt, and sometimes water is added to achieve the right consistency. The filling is prepared from farmer's cheese, which is a soft white cheese similar to quark or ricotta cheese, sugar, and egg mixture. It has a slightly tangy and creamy texture, creating a rich and satisfying taste.
Farmer's cheese is a type of quark cheese, which is made by curdling milk with lactic acid or other cooking acids instead of rennet, typically used in most cheeses. Quark sometimes is not considered a cheese and is compared to yogurt due to its smooth and creamy texture. Farmer's cheese can be hard to find in stores, especially in the US, but it can be substituted with other similar cheeses like dry cottage cheese, ricotta cheese, or even homemade farmer's cheese.
Pierogi dough should be soft but not sticky, and adding oil can make it easier to roll out and handle. When filling the pierogi, it is important not to overstuff them to prevent them from bursting during cooking. The edges should be sealed well to avoid any leakage. Pierogi can be boiled, fried, or even deep-fried, and they are often served with sour cream, butter, or applesauce. They can also be frozen and cooked later, tasting just as good as fresh pierogi.
Pierogi fillings can be versatile, ranging from potatoes, cheese, cabbage, mushrooms, and even plums. For a savory version, herbs like dill or chives can be added to the cheese filling, while extra sugar can be added to make a sweet version, often served as a dessert. Authentic Polish pierogi calls for farmer's cheese, but in North America, cheddar is commonly used, and in Western Canada, Ukrainian babas use cheddar in their pierogi.
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It's made by souring milk, then hardening it with heat
Farmer's cheese pierogi, or Pierogi z serem, is a classic Polish dish. The filling is made from farmer's cheese, sugar, and egg mixture, giving it a slightly sweet and tangy taste.
Farmer's cheese is a semi-soft or semi-hard cheese made by souring milk and then hardening it with heat. This process involves adding rennet and a bacterial starter to coagulate and acidify milk. The milk can be from cows, sheep, or goats, with each type of milk lending its own texture and flavour to the cheese.
In the first type of farmer's cheese, a starter culture and rennet are added to create large curds. These curds are then cut and allowed to drain, after which the whey is removed and the curds are left to come together. The cheese is then salted and hung in makeshift bags made from cheesecloth.
The second type of farmer's cheese, more common in Eastern Europe, is made by adding an acid such as citric acid or vinegar to milk and letting it break down. The temperature at which this process occurs will determine the acidity of the cheese—a higher temperature results in less acidic cheese.
When making pierogies, the farmer's cheese filling can be mixed with ingredients like mashed potatoes, sautéed onions, or even plums. The dough for the pierogi is typically made with flour, egg, salt, and water, although some recipes call for milk instead of water. The pierogies are then boiled and can be served as-is or pan-fried in butter, with a side of sour cream or applesauce.
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It can be hard to find in the US, but you can make your own
Farmers' cheese pierogi, also known as Pierogi z serem, is a classic Polish dish. It is a beloved traditional dish, often enjoyed during holidays and family gatherings. The filling is prepared from farmers' cheese, sugar, and egg mixture, with a slight tanginess and sweetness.
Farmers' cheese is a product of milk souring and then hardening via heating process. It may be hard to get in the US, but you can make your own at home. To make farmers' cheese, you will need to curdle milk using lactic acid or other cooking acids. This process is similar to how quark cheese is made, and in fact, some consider farmers' cheese to be a type of quark. However, not all quarks are farmers' cheese, as there are many regional variations of quark.
If you are unable to find farmers' cheese or make your own, there are several alternative cheeses you can use for your pierogi filling. These include dry cottage cheese, ricotta, paneer, or thoroughly strained cottage cheese. Some people also use cheddar, especially if you are going for a more Westernized approach.
When making pierogi, it is important to achieve the right consistency for the dough. It should be soft but not sticky, and adding a bit of oil can make it easier to roll out and handle. For the filling, use about a heaping teaspoon to avoid overstuffing, which can cause the pierogi to burst during cooking. Seal the edges well to prevent the filling from leaking out, and consider using a fork to crimp the edges for an extra secure seal.
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Pierogi dough is made with flour, egg, water, and sometimes milk
The traditional Polish pierogi dough recipe calls for flour, water, salt, and optionally some fat, such as butter or oil, and an egg. The egg is a matter of preference, as some people prefer the dough without it, as it can make the dough tougher. However, adding an egg can help prevent "blowouts" during boiling and give the dough a denser texture.
When making the dough, it is essential to use hot water, as it makes the dough softer and easier to work with. The water should be very hot but not boiling, with a temperature between 80-90 °C / 176-194 °F. This ensures that the dough is pliable and can be easily rolled out and shaped.
Some recipes also include milk in the dough, which can add moisture and tenderness. For every cup of flour, one can add a cup of milk and a cup of water to achieve the desired consistency. Additionally, a small amount of sour cream can be used as a substitute for some of the water to make the dough even more tender.
Overall, the key to making good pierogi dough is achieving the right consistency and texture by adjusting the amounts of flour, water, and optional ingredients like milk, egg, and fat. Experimentation is encouraged to find the perfect combination that suits individual tastes and filling preferences.
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Frequently asked questions
Farmer's cheese is a soft white cheese, similar to quark, that is made by souring milk and then hardening it through a heating process. It is often used in Polish pierogi.
Other cheeses that can be used in pierogi include ricotta, cottage cheese, cheddar, and paneer.
Farmer's cheese pierogi can be served savory or sweet. For a savory version, you can add chopped herbs like dill or chives to the cheese filling. For a sweet version, you can add a bit more sugar to the filling and serve with a fruit compote or jam.
