Farmers Cheese Pierogi
Farmers Cheese, Fresh Herbs, Caramelized Onions, Sour Cream
Chef Olive Visco of Polska Laska | Pittsburgh, PA
Yield: 24 pierogies
Adapted by StarChefs | July 2025 | Photo: Alexander Zeren
INGREDIENTS
Dough:
Kosher salt
All-purpose flour
Filling:
1½ pounds farmer cheese
½ cup chopped dill, parsley, and majoram
1 tablespoon kosher salt
½ tablespoon ground black pepper
To Assemble and Serve:
Neutral oil
Dill
Flakey sea salt
Caramelized onions
Sour cream
METHOD
For the Dough:
In a large mixing bowl, add 2 cups water. Generously season with salt.Add 2 cups flour. Mix to combine. Continue adding flour, 1 cup at a time, until a shaggy dough is achieved. Transfer mixture to a lightly floured work surface. Knead until dough is smooth and elastic. Using a rolling pin, roll dough until very thin, but not translucent. Using a 4-inch ring mold, cut out discs. Set aside.
For the Filing:
In a mixing bowl, combine all ingredients. Set aside.
For the Pierogi:
On a lightly floured work surface, place 1 ounce Filling in the center of each Dough round. Fold over Dough and crimp to seal edges. Set aside.
To Assemble and Serve:
Bring a large pot of water to a boil. Add Pierogies and boil until floating. Strain and set aside. In a pan over medium-high flame, heat oil. Add Pierogies and sear on both sides until golden. Transfer to a serving plate. Garnish with dill and flaky salt. Serve with caramelized onions and sour cream.
