Pierogi with farmer’s cheese is as classic Ukrainian as it gets. Called “vareniki,” these little dumplings are filled with sweet cheese and absolutely to-die-for!

Pierogi can have so many different types of fillings. They can range from sweet to savory, but this particular version is my husband’s favorite. He loves it so much that I had to create a lazy pierogi recipe for the days that I din’t have time to make them the traditional way.
Get ready to venture straight into my childhood when you bite into pierogi with farmer’s cheese. Passed down through several generations, this recipe is authentic, time-tested and so tasty!
What are Vareniki?
In English, “vareniki” translates to “boiled things”. In short, vareniki are dumplings filled with an assortment of mostly vegetarian fillings. Below I will go more in depth about the difference between some of the dumplings you’ll see on this blog and beyond.
Difference between Vareniki, Pierogi and Pelmeni?
If you have been following my blog, or any Eastern European food blog for that matter, you have probably started to notice that we LOVE our dumplings. There are so many different types, variations and fillings that it might be hard to keep up. Therefore, I wanted to give you a little background on the three most common dumplings to help clear up the confusion.
Vareniki & Pierogi
Vareniki and Pierogi are actually the same type of dumpling! Now, you are probably wondering why there are two different words to describe the same dish? Well, vareniki is the more commonly used term in Russia, while pierogi is the term used in Poland, Ukraine and Slovakia. These dumplings are typically served as an appetizer or dessert and made with mostly vegetarian ingredients (although my version contains meat). See what I mean? This dumpling situation can feel like a whirlwind!
To make matters even more confusing, Russian piroshky often get mixed up with pierogi. But, piroshky are actually quite different because they are fried instead of boiled. The type of dough you use for each dumpling is also quite different as well.
Pelmeni
Pelmeni are tiny morsels that are stuffed with a filling of meat and simple spices like salt, pepper and garlic. The raw dough is stuffed with a raw meat filling (typically beef, fish or pork) and the two cook together in boiling water until the dumpling floats to the top of the pot. This dish is typically served with a dollop of sour cream and dill, or in a light chicken broth. Unlike vereniki or pierogi, this dish is typically served as a meal versus a dessert or appetizer.
Freezing Pierogi
First, freeze your pierogi on a floured surface like a baking sheet. Only after they are completely frozen can you store them in a freezer bag. They will stay fresh for up to two or three months (just keep an eye out for freezer burn). Never freeze cooked pierogi. The reheating doesn’t work well and they become mushy.
Pierogi Filling
Like I said before, there are a ton of different pierogi filling options. I stick to this one mostly to stay on my husband’s good side :-). Feel free to toss in some fresh fruit to this recipe to switch things up though. Blueberries and cherries are always welcome additions.
If you want something more savory, mushroom and onion, sauerkraut and potato or potato and cheese are great options as well. For extra decadence, toss these pierogi in high-quality European butter as soon as they come out of the boiling water.
Pierogi Dough
I have to say that this dough is incredible to work with! It is stretchy and malleable, making it super easy to shape. Just make sure you don’t roll it out too thin to prevent tearing. When the pierogi are cooked, you will surely fall in love with the texture and how well the filling is secured inside the dough.
Other Pierogi Recipes To Try:
Recipe
Ingredients
Pierogi Filling
- 2 lb farmers cheese
- 1/2 cup sugar
- 1 egg
Pierogi Dough
- 2 eggs
- 2 tbsp sour cream
- 1/2 cup lukewarm water
- 1 cup milk
- 4 cup flour
- 3 tbsp sugar
- 1 tsp salt
Instructions
Pierogi Dough
- Whisk eggs together with sour cream, lukewarm water and milk until you get an even texture.
- To the liquid ingredients, add in flour, sugar and salt. Knead the dough by hand or a stand-up mixer until it's no longer sticky.
Making Pierogi
- Roll out the dough on a well floured surface. Using a cup, stamp out circles. Flour the cup to make it easier to cut circles.
- One by one fill your circles with filling, placing the filling in the center.
- Fold over the edges and tighten them up with your fingers, making sure it's firm enough for your filling not to fall out.
Cooking Pierogi
- Bring a pot of water up to boil. Add 10-20 pierogi, cook until they float up to the top. Drain and top with melted unsalted butter. Optionally, serve with sour cream, jam or sugar.Tip: If freezing the pierogi, use a floured cooking sheet or cutting board. Once the pierogi are fully frozen, move them to a ziplock bag.
Hi Natalya! I am eager to try this recipe! I traveled once to Poland and a lady shared her dough recipe with me. I never took down the ingredients, but I do remember the addition of sour cream, to the flour, water and salt. I don't recall the eggs in the ingredients. I have searched a variety of recipes and many of them have just a basic flour, water and salt. What might the addition of sour cream/kefir, and eggs add to the dough? How will the dough be different? I would love to hear your insight. Thank you!
Hi Liliana, eggs are used for color, bring ingredients together and make the dough tender. We have tried several recipes and this one has always been a favorite.
I moved to Utah from Chicago many years ago, and have struggled every Christmas to find the pierogis of my childhood. Mom used to buy them from numerous Polish shops around the city, but never made them herself. This year I decided it was time
to bring back the tradition and I hunted for a recipe online. These pierogis not only reminded my family of our childhood Wigilia, but also tasted even better! Thank you for allowing us to continue the pierogi tradition! I'll be keeping this in my recipe box for years to come!
Dorian, I am so happy to hear this. This is why I love what I do. Thank you for sharing your story, it gives me extra motivation. 🙂
Would like to make a non-sweet version of farmer's cheese pierogies. What do you suggest?
Hey Eva, you can remove sugar and add a bit more salt. I don't know what other seasonings would be good with salty vareniki.
Please what is farmers cheese and. European butter
Here is the link to farmers cheese: https://momsdish.com/recipe/2…. Lots of stores sell European butter, you can google for a few brands.
Can I make the dough a day ahead?
Hey Jane, you can, just keep it in a sealed container.
HI Natalya! I love your site!! You have wonderful recipes. I was bothered however reading your history on the name difference between Varenyky and Perogies where you said in Ukraine they are referred to as Perogies which is not at all correct. They are called Varenyky, ( варити - Varite, meaning boil) and a variety that is baked is called Pyrohy. The term perogy became a common identifiable name in north America because of the large number of Polish companies who branded pre-made varieties and made them mainstream.
I am a Ukrainian English and my recipes have been handed down directly from grandparents of the Ukraine 🇺🇦 and vereniki is all I know it’s potato cheese filled fried with onions
I’m not saying anything is wrong with anyone else’s history just want to share mine xxx
Hi John, thank you for sharing your feedback. There are a lot of versions of Ukrainian Vareniki. Yours sound more modern because cheese wasn’t available in Ukraine back in the days. Unless it was farmers cheese. I do like the potato and cheese combo! 🙂
Hey Nina, thank you for sharing your feedback about the recipe. I think it will be useful for others.
Hi! Is it possible to boil them without freezing them first or will they fall apart?
Yes, you can book them right away. Just keep them on a well-floured surface to prevent them from sticking.
Hi Nat my family comes from a long line of Ukraines we used brancourts farm cream cheese but since they closed certain cheeses we are unable to find a cheese to replace our veraniki with , what do you recommend and where to purchase please
Farmer's cheese can be made at home and the process is pretty easy. Here is the recipe: https://momsdish.com/recipe/2…
My family LOVES any type of pierogi. BUT hubby is now Celiac and can NEVER eat them again. I’m hoping that you or someone reading this has come up with a gluten free dough you’d be willing to share.
I am not familiar with gluten-free cooking. But I think the dough is very forgiving and would probably work with gluten-free flour, Costco has a really good one.
Hi, love all your recipes, but I do have a question... my son has raw dairy and egg allergies and I soo want to make these, I do have a substitute for egg but what can I use instead of the sour cream to make it soft and delicious???
Oksana, I am sorry. Our youngest also had dairy allergies it was so hard to cook for him. Now it's all gone. I know some people don't add sour cream or milk to the dough, they just make it water base. But here is another recipe that I think would be a good fit for you, they are so so fluffy and we love making them this way too. https://momsdish.com/recipe/s…
When does the warm water come in for the dough? It is listed in the ingredients but it does not show up in the steps. Without it, the dough came out very hard. Very hard to roll out and hard when cooked.
Water is added together with milk and eggs to the mixture. The dough would be easy to work with but not hard.
Ok. Thank you for fixing it. We might try it again.
i just read some of the comments and i say- what can't you put in a perogi. we had sour cherry trees and when in season that was the filling. oh - i also say what can't you put on the outside when boiled or sauteed. have a good nite- alex
i am so glad i found your site. as a kid- a long time ago my mother would send me to a local dairy store for dry cottage cheese. it was an errand i could not screw up or else lol. i can't wait to try your recipe. honestly my mother made terrific crepes also and so i hope your crepe recipe is awesome also. ps. we immigrated here in the mid fifties. have a great nite. alex
Oh Alex, I loved reading your comment. Welcome to the blog. Your story reminded me of my childhood as well. Thanks for sharing!
What kind of sauce do you recommend for the vareniki?
Oh my Momi fried bacon lightly, then served bacon, grease, and a dollop of sour cream on top of potato cheese Vareniki or meat, parsley .. mmm to die for. So glad I found this site. I lost my Family recipes, Momi is not up for rewriting.
Hey dear, thank you for sharing that. My grandma always did "salo" which is Ukrainian bacon, lots of it. Welcome to my blog, hope you will enjoy some other recipes as well.
The traditional way of eating vareniki is with sour cream. We like to also add blueberry jam/sauce.
Would it work if I used frozen berries for the filling?
Hey Lily, I wouldn't recommend frozen berries because results of the flavor wouldnt be the same but it definitely works.
What other sweet filling do you recommend? I want to make them for second graders.
I would say strawberry filling would always win kids over 🙂
Reading through the ingredients for the dough I wasn't sure I wanted to make vareniki..... But decided to give it a try. So glad I did! it was so delicious! Definitely keeping this recipe. Thank you for simple and tasty recipes!
Wow Lena, I am happy to hear you loved it. They can be time consuming but reward is great.
Hi Natasha, do you use Canadian flour for this recipe, or just regular unbleached flour?
Regular would work just fine in this recipe.
Hi, but this dish is not from Ukraina, it is from Lithuania 🙂 I talk about sweet inside (for example with blueberry). It is "šaltanosiai" 🙂 .
Oh cool, I think every nationality had their version of a similar dish 🙂 thanks for sharing about Lithuania 😉
I mede them today love it=) the recipe that I have is different , adding sour cream and milk makes them very soft and delicate. thank you
Oh perfect!!! Sounds like you had some delicious food at home today 🙂
Yes I did, thanks to you =) all nice cooking till my college starts on tuesday =(
These are sooo good! Mine turned out very soft and perfect! I used blueberries and a little bit more flour. Excellent recipe!
Thank you so much for feedback 🙂
For sure, just don't cook them before. Freeze them lined on a floured surface. Once they are frozen place them in a zip lock bag and they can stay there for a few months.
If you will cook them frozen, your cooking time may be a little longer.
would you recommend freezing any left over filling? Or would it not keep?
I am not sure why that is, I use this recipe very often. I like how they turn out.
Hi. I made these today and I have to say the dough was very smooth when I made it. However, when I cooked them, the vareniki tasted really bad. The dough was hard and not tender. I cooked the vareniki for about 10 minutes to make sure they were well cooked but still tasted bad. 🙁
I have been using this recipes for a while and really like it.
Is your dough soft after its cooked? I am looking at your Vareniki recipe and NatashasKitchen and can't decide which one to make. Suggestions?
5-7 minutes should be good.
Amazing, will have to try it when blueberries are in season here in Philly. One question, how long do you knead your dough in the end? I want to use my Kitchen Aid mixer and would like to know approx. the time it takes to have a soft dough?