How to make cheese dumplings and pierogi — the fresh cheese fillings, the dough, and the technique for tender Eastern European cheese-filled dumplings.
Cheese-filled dumplings are comfort food across Eastern and Central Europe — tender pockets of dough wrapped around a fresh, tangy cheese filling, boiled and often pan-fried. Pierogi are the most famous, but the family is wide. Here's how to make great cheese dumplings.
A Family of Cheese Dumplings
Cheese-filled dumplings appear across many cuisines: Polish pierogi ruskie (filled with cheese and potato) and sweet cheese pierogi, Ukrainian varenyky, Slovak and Czech dumplings, Italian cheese ravioli and tortellini, and more. They share a basic idea — a simple dough wrapped around a fresh cheese filling, sealed, and boiled. They can be savory or sweet, and are often finished with butter, onions, or sour cream.
The Cheese Filling
The classic filling uses a fresh, soft curd cheese — Polish twaróg (farmer's cheese), Eastern European quark, or ricotta or cottage cheese as substitutes. For savory dumplings, the cheese is mixed with mashed potato, sautéed onion, salt, and pepper (as in pierogi ruskie). For sweet ones, the fresh cheese is sweetened with sugar and sometimes vanilla, egg yolk, or lemon zest. The fresh, tangy cheese is the heart of these dumplings, so use a good one and drain it if watery.
The Dough
The dough is simple — flour, water, sometimes egg, and a little salt or oil — kneaded until smooth and elastic, then rested so it rolls out easily. It should be soft and pliable but not sticky. Roll it thin, since a thick dough makes heavy dumplings. Resting the dough relaxes the gluten and makes it much easier to work with. Keep it covered to prevent drying.
Shaping and Sealing
Roll the dough thin and cut out rounds (or squares). Place a small spoonful of filling in the center of each, fold the dough over to enclose it, and press the edges firmly to seal — a good seal is essential so they don't burst open while cooking. You can crimp the edges with a fork or your fingers for a decorative, secure seal. Don't overfill, or they'll be hard to close and may split.
Cooking
Cook the dumplings by gently boiling them in salted water until they float and are tender — usually just a few minutes. Don't crowd the pot. Many cooks then pan-fry the boiled dumplings in butter (often with onions) until lightly golden, which adds flavor and a little crispness. Drain them well after boiling, and toss with melted butter to keep them from sticking.
Serving
Savory cheese dumplings like pierogi ruskie are classically served with caramelized onions, melted butter, crispy bacon bits, and a dollop of sour cream. Sweet cheese dumplings are served with melted butter, sour cream, sugar, or fruit. Serve them hot, freshly boiled or pan-fried. They're hearty, comforting, and a beloved part of Eastern European home cooking.
Frequently Asked Questions
What cheese is used in pierogi?
A fresh curd cheese like Polish twaróg (farmer's cheese), often mixed with potato for savory pierogi ruskie; quark, ricotta, or cottage cheese can substitute.
How do I keep dumplings from bursting?
Seal the edges firmly (crimping with a fork helps), don't overfill, and boil them gently rather than at a hard rolling boil.
Should I fry pierogi after boiling?
It's optional but popular — pan-frying boiled pierogi in butter (often with onions) adds flavor and a lightly golden, crisp surface.