Perogie Fillings, Cheese

This is the sweet cheese filling that goes inside traditional Polish perogies. Cottage cheese or farmer’s cheese creamed with eggs, butter, and a touch of sugar creates a filling that’s rich, slightly sweet, and tangy all at once.

Farmer’s cheese gives you a drier, firmer filling that holds its shape inside the dough without leaking. Cottage cheese works too but needs egg yolks only (skip the whites) to avoid making the filling too wet. The extra moisture from egg whites combined with cottage cheese’s liquid produces soggy perogies.

The optional currants, raisins, and cinnamon push this into dessert perogi territory. These sweet versions are traditional at holiday tables across Poland and Ukraine, served with melted butter and sour cream.

Kitchen Tips

• If using cottage cheese, drain it well in a fine mesh strainer for at least 30 minutes before mixing. Press gently to remove excess whey.
• Soften the butter to room temperature so it creams smoothly with the eggs. Cold butter leaves lumps that make uneven filling.
• Don’t overfill the perogies. A heaping tablespoon per perogi is plenty. Overfilled ones burst open when boiling.
• The filling can be made a day ahead and refrigerated. It actually firms up and becomes easier to work with when cold.

Variations

• Skip the sugar, currants, and cinnamon for a savory cheese filling that pairs with fried onions and bacon.
• Add a tablespoon of lemon zest to the sweet version for a bright citrus note.
• Mix in mashed potato for the classic cheese-and-potato perogi filling that’s the most popular version in North America.