I am on a white diet at the moment so looking for the recipes which do not hold too many dyes in. This kind of pierogi is one of the things which I thought of when I got hungry. People say that they were made the first time when some housewife got too lazy to make normal pierogi filled with cheese and mix all the ingredients together instead. Whether that’s true or not I really like them. They can be served sweet with cinnamon, melted butter and sugar or non-sweet with some sauce and meat. Enjoy!


200 g white cheese (I used quark)

around 1 cup flour (3/4th cup should be fine)

1 egg

pinch of salt

optionally: vanilla sugar

Mix all the ingredients together. The dough should be smooth and easy to roll. Place the dough on a lightly floured surface and form into into a 2-3 cm-thick rope. Using a knife cut the rope into 2 cm wide pieces.

Boil a large pot of salty water and drop dumplings into it, stir to avoid sticking to the bottom.

Once dumplings have risen to the top, boil an additional 2-3 minutes, for a total of about 5-7 minutes.

Serve  (while still warm) with butter, sugar and cinnamon or sour cream and sugar or with sauce and meat. One can also fry them with bacon after cooking until golden.