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  • 3-1/2 cup Flour
  • 1-1/2 teaspoon Salt
  • 3 Eggs
  • 1/2 cup Sour Cream


  • 4-1/2 cup Farmer Cheese (also known as Dry Curd Cottage Cheese)
  • 3 Eggs
  • 3/4 cup Onion, diced
  • 3 teaspoon Black Pepper
  • 1-1/2 teaspoon Salt


 Dough By Hand:

  1. Mix flour and salt together: turn out onto counter-top, making a well (indent) in the center. 
  2. Mix eggs and sour cream together and add to the center of the well. 
  3. Use your hands to slowly start incorporating the flour into the egg mixutre. Continue until everything is fully incorporated. 
  4. Continue kneading pasta dough for 5 minutes or until elastic and smooth. 
  5. Wrap in plastic wrap and let sit 5 -10 minutes until rolling out the dough. 

Dough with Stand Mixer:

  1. Place flour and salt in stand mixer with paddle attachment. Start mixing. 
  2. Slowly add eggs one at a time, followed by the sour cream. 
  3. Continue mixing for 3 minutes or until the dough starts to come together and there are no more small pieces. The dough will be soft and elastic. 
  4. Remove paddle attachment and replace with dough hook. 
  5. Knead dough 5 minutes with dough hook or until smooth. 
  6. Wrap in plastic wrap and let sit 5 -10 minutes until rolling out the dough. 


  1. Mix all filling ingredients together in a large bowl. 


  1. Roll out dough onto a floured surface. Do not add too much flour, just enough to keep it from sticking but not enough to dry it out. Roll 1/16″-1/8″ thick. 
  2. Cut dough into rounds with a 3″ cutter. Place 1/2 Tablespoon of filling in the center of each round. Fold dough in half and press edges to seal. 
  3. Boil in batches for 5 minutes per batch and strain. 

**Eat pierogi immediately after boiling or saute slightly in butter. Make golden on each side and serve with sour cream. 

Makes 72 Pierogis. 


Servings: 12

Serving Size: 6 Pierogi

Calories: 319

Fat: 13.1

Carbs: 29.6

Fiber: 1.3

Protein: 19.1