This is part of my heritage I guess that I am big sucker for dumplings. Any size, any sort whether it's sweet, meaty or sour variation. This recipe is for deliciously sweet variation of dumplings with sweet soft cheese filling.

Although I love sweet curd cheese dumplings I do not make them two often. That is for two major reason: they require a little time to prepare (manual wrapping) and secondly in the place I live currently availability of cottage cheese is not great. So I have to use substitutes, which kind of ruins the pure effect. Saying that wanted to share this recipe with you as they worth making. It's truly delicious dish.

Sweet Curd Cheese Dumplings

1H 15MIN
4 Serves


  • Sweet Soft Cheese / Cottage Cheese Filling:
  • 500g full fat cured cheese
  • 5-6 tbsp granulated sugar ( I like them sweet)
  • 1/2 tspn vanilla extract (optional)
  • 2-3 eggs (yolks only)
  • 2 glasses flour
  • 1 glass luke warm water (around 1 glass)
  • 1 tbsp oil

Preparation Method

Dumplings Dough Preparation: Sift the flour to the large bowl, add table spoon of oil and around 3/4 glass of luke of warm water. Knead a dough rather jauntily
until all the flour is absorbed. If dough is too hard in touch add a little bit of more remaining water. Knead it for couple of minutes and leave for around half an hour to rest.
Sweet Cottage Cheese Filling ( Curd Cheese) Preparation. In the meantime prepare filling for our sweet cheese dumplings. For this purpose the best will be full fat curd cheese. However if you can’t find one in the supermarket you can use substitue – quark and add 2-3 tablespoons of full fat cream and mix it together. It cannot be to dry otherwise it won’t be very tasty after boiling process. If you are lucky enough you may be able to find in international food shops (Polish, Russian, Lithuanian),
Getting to the point. Add suggar, few drops of vanilla extract, 2-3 egg yolks and 5-6 table spoons of sugar. If you don’t like it very sweet you may reduce it to 4 tbsp. Mix the cottage cheese together, making sure there are no bigger lumps. Put it in the fridge for a few moments to cool down
Assuming you are ready within 30 minutes (15 minutes later) take a dough, separate it into 2-3 parts. Next take a 1 part of dough and flatten it with rolling pin to around 3-4 mm thick. Sprinkle some flour on the table top prior to rolling a dough to avoid sticking it to the surface. Once rolled down the dough, use a coffee cup or large cup to cut out some circle shaped pieces. Once cut out all the circles add around 1 tsp of sweet cheese filling, fold it in half and connect the edget. Squeeze them together, so they create half-circle (moon-ish) shape – dumplings. You can use fork to squeeze in edges (alternatively you can try more fancy shapes as per photo). Sprinle some flour underneath ready dumplings. Cover them with clean cloth, so they don’t dry out too much. Repeat the process and make more dumplings (pierogi / peremyeni).
In the meantime you may start boiling some water (around 2 litres) in the pot. Add pinch of salt for better dough taste (not too much). Add in the ready dumplings and boiled them for around 5-7 minutes until they cooked through and take the dumplings our with strainer spoon (or colander spoon). You will know when dumplings are ready once they float to the surface, then boil it for couple of minutes and your are done. This way of making dumplings works for every type of pierogis (Polish / Russian / Lithuanian dumplings), whatever the filling. You may want to stir the dumplings just after you add them to boiling water with wooden spoon, making sure they do not stick to the bottom surface of the pot.
Serve the dumplings 6-8 per person. Add few drops of melted butter or plum/raspberry glaze/ syrup on top. You may sprinkle with tiny bit of sugar on top.

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Dish Type: Lunch time
Course: BreakfastLunch
Cooking Method: Cooking
Skill Level: Easy

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