Polish National Dishes

Polish Sweet Cheese Pierogi with Twaróg, Raisins, and Orange

Pierogi z serem na słodko are Polish filled dumplings with a gently sweet fresh-curd cheese centre. This version seasons twaróg with vanilla sugar, small raisins, and finely chopped candied orange peel, then wraps it in a soft butter-enriched dough. Boil the pierogi in small batches and serve them hot, with optional melted butter, sour cream, and a little sugar at the table.

Polish National Dishes
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A wide view of „Polish Sweet Cheese Pierogi with Twaróg, Raisins, and Orange“ arranged on a table for serving.
Yield about 48 pierogi; 6 servings
Serving size 8 pierogi, about 230–250 g before optional toppings
Difficulty moderate
Category Polish filled dumplings with sweet twaróg; vegetarian; contains wheat, milk, and egg
Ingredients ↓
Recipe at a glance

Polish Sweet Cheese Pierogi with Twaróg, Raisins, and Orange

Pierogi z serem na słodko are Polish filled dumplings with a gently sweet fresh-curd cheese centre. This version seasons twaróg with vanilla sugar, small raisins, and finely chopped candied orange peel, then wraps it in a soft butter-enriched dough. Boil the pierogi in small batches and serve them hot, with optional melted butter, sour cream, and a little sugar at the table.

Sweet cheese pierogi are a familiar Polish home-cooked meal, and many families serve them as a filling lunch or supper rather than as dessert. The defining idea is a thin dough wrapper around sweetened twaróg, a firm, mildly tangy Polish fresh curd cheese. The exact sweetener, flavourings, and toppings vary from household to household.

This filling uses vanilla sugar with raisins and candied orange peel. The raisins add small pockets of sweetness, while the orange brings a bright, fragrant note to the rich curd. The dough is rested before rolling so it can relax and become easier to shape. Keep the filling thick and the sealing edge clean; both help the dumplings stay closed in the pot.

The recipe makes about 48 small pierogi, or six portions of eight. Roll the dough thinly, cut rounds, and add only enough filling to close each one without stretching the seam. Cook them in uncrowded batches and give them a few minutes after they float. Serve straight away while the wrappers are tender; optional toppings are offered separately and are not included in the nutrition estimate.

Ingredients

Ingredients

Dough

  • 500 g all-purpose wheat flour, plus a little for dusting
  • 40 g unsalted butter, melted and cooled until warm
  • 1 l arge egg, about 50 g without shell
  • 1 egg yolk, about 18 g
  • 180 ml warm water
  • 4 g fine salt

Sweet cheese filling

  • 500 g full-fat or semi-fat Polish twaróg, drained if wet
  • 60 g granulated sugar
  • 8 g vanilla sugar
  • 50 g small raisins
  • 25 g candied orange peel, finely chopped

Cooking water

  • 4 l water
  • 12 g fine salt

Optional toppings

  • 30 g butter, melted
  • 120 g sour cream
  • 20 g sugar for the table
Method

Method

Directions

  1. Mix the sweet cheese fillingIf the twaróg looks wet, drain it in a fine sieve until it is thick and crumbly. Mash it with a fork or press it through the sieve until mostly smooth, but do not turn it runny. Mix in 60 g sugar, 8 g vanilla sugar, 50 g raisins, and 25 g finely chopped candied orange peel. Cover and refrigerate while you make the dough.

  2. Make and rest the doughWhisk 4 g salt into 500 g flour in a large bowl. Add the egg, egg yolk, warm melted butter, and 180 ml warm water. Stir until a shaggy dough forms, then knead on a lightly floured surface for about 6 minutes until smooth, soft, and elastic. Cover with a clean towel or bowl and rest for 20 minutes.

  3. Prepare the water and portion the doughBring 4 l water and 12 g salt to a boil in a large pot. Divide the rested dough into 4 portions and keep three covered. Work with one portion at a time, rolling it on a lightly floured surface to about 2 mm thick.

  4. Fill and seal the dumplingsCut 8 cm rounds from the dough, gathering scraps to reroll once. Place about 15–18 g filling in the centre of each round, keeping the edge clean. Fold the dough over the filling and press the edge firmly closed from one end to the other. Check that no filling sits in the seam and there are no gaps. Set each pieróg on a lightly floured tray and cover with a towel. Repeat to make about 48.

  5. Boil in small batchesLower 8–10 pierogi into the gently boiling salted water. Stir carefully once with a slotted spoon so they do not stick to the bottom. When they float, continue to cook at a gentle boil for 2–3 minutes, until the wrappers are tender and cooked through. Lift them out with the slotted spoon and drain. Repeat with the remaining pierogi.

  6. Serve while tenderArrange the pierogi in a wide serving dish and serve hot. If you like, drizzle with 30 g melted butter and offer 120 g sour cream and 20 g sugar alongside. These toppings are optional and are not included in the nutrition estimate.

Nutrition per serving

Nutrition per serving

  • Serving size8 pierogi, about 230–250 g before optional toppings
  • Caloriesabout 560 kcal
  • Carbohydratesabout 82 g
  • Proteinabout 25 g
  • Fatabout 15 g
  • Fibreabout 3 g
  • Sodiumabout 330 mg

These are rounded estimates for one of six portions, using general nutrient data for flour, butter, egg, fresh curd cheese, sugar, raisins, and candied peel. Optional butter, sour cream, and table sugar are not counted. Twaróg varies in fat and moisture, so the values will differ by product.

Allergens and food safety

Allergens and food safety

Serving, storage, and make-ahead: Serve eight hot pierogi per person as a substantial meal. The wrappers are softest straight from the pot. Offer melted butter, sour cream, or a little sugar at the table; fresh seasonal fruit is another household option, but it is not included in this recipe.

Serving, storage, and make-ahead: Cool leftovers promptly, place them in a covered container, and refrigerate at or below 4 °C. Use within 3–4 days or freeze. Reheat until steaming hot throughout, either gently in a pan or in the microwave. A little butter in the pan helps keep the dumplings from sticking.

Serving, storage, and make-ahead: To prepare ahead, make the filling a day in advance and refrigerate it covered. The dough can also be made ahead, wrapped well, and chilled; let it sit out briefly so it is pliable before rolling. You can freeze uncooked pierogi in a single layer until firm, then transfer them to an airtight container. Cook from frozen in batches, allowing a few extra minutes after they float and checking that the wrappers are cooked through. Do not thaw them on the counter.

This recipe contains wheat (gluten), milk, and egg. Keep the cheese filling refrigerated while you work, and wash your hands and equipment after handling raw flour and egg. Cook the pierogi in gently boiling water until the wrapper is tender and cooked through. Refrigerate cooked leftovers within 2 hours in a covered container at or below 4 °C; use within 3–4 days or freeze. Reheat until steaming hot throughout. Freeze uncooked dumplings promptly and cook them from frozen rather than thawing them at room temperature.

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