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Ingredients

• ✓ farmer's cheese
• cayenne pepper
• self-rising flour
• black pepper
• kosher salt
• rosemary
• egg
• green onion
• thyme
• carrot
• celery
• chicken broth
• cayenne pepper
• black pepper
• salt
• flour
• onion
• chicken thigh
• butter

Instructions

1. 1 Gather the ingredients.
2. 2 Melt butter in a high saucepan with a lid over medium-high heat. Add chicken thighs and cook, stirring, until lightly browned, about 5 minutes. Add onion and cook, stirring, until soft and translucent, about 5 minutes. Season with salt, pepper, and cayenne. Mix in flour and stir until flour is well mixed in, making a roux, 2 to 3 minutes. You can add more flour if you want a thicker stew.
3. 3 Pour in chicken broth and scrape up browned bits from the bottom. Add carrots and celery and bring gravy to a simmer. Lower heat to medium-low and maintain a steady simmer. Add thyme leaves and simmer until gravy is slightly reduced and has thickened, about 45 minutes.
4. 4 Meanwhile, make the dumplings: Combine farmer's cheese, egg, rosemary, salt, and pepper in a bowl. Mix with a spoon until smooth. Add self-rising flour and mix until a very stiff batter forms.
5. 5 Raise heat to medium and bring gravy back to a steady simmer. Add green onions.
6. 6 Remove 1 heaping tablespoon dumpling batter at a time. Shape with the use of a second tablespoon into oval dumplings and carefully drop into the simmering liquid. You should get a total of 6 dumplings out of this recipe. Dust with cayenne pepper, cover, and reduce heat to medium-low.
7. 7 Simmer and steam dumplings until they are puffed up and cooked through without stirring or peaking, about 15 minutes. Taste and adjust seasoning with salt if necessary.
8. 8 Serve and enjoy!

By John Mitzewich

Ingredients

• ✓ farmer's cheese
• all-purpose flour
• egg
• sugar
• vanilla extract
• salt
• oil
• confectioners' sugar

Instructions

1. 1 Mix farmer's cheese, flour, eggs, sugar, vanilla extract, and salt together in a bowl until a sticky dough forms.
2. 2 Roll dough into 1-inch balls with wet hands to prevent sticking.
3. 3 Heat oil in a deep-fryer or heavy saucepan to 375 degrees F (190 degrees C). The oil should be hot but not smoking. It is ready for frying if you see little air bubbles around a wooden spoon placed in the oil.
4. 4 Fry a batch of the dough balls in the hot oil until golden, about 2 minutes. Place doughnuts on paper towels to soak up excess oil. Repeat with remaining dough. Sprinkle with confectioners' sugar.

By Lenam

Ingredients

• ✓ farmer's cheese
• active dry yeast
• white sugar
• milk
• all-purpose flour
• butter
• salt
• vanilla extract
• egg
• white sugar
• vegetable oil
• egg
• white sugar
• sour cream
• vanilla extract
• egg yolk

Instructions

1. 1 Dissolve yeast and 1 pinch sugar in warm milk in a bowl. Let stand until yeast softens and begins to form a creamy foam, 5 to 10 minutes.
2. 2 Sift flour into a large bowl; make a well in the centre. Add yeast mixture, butter, salt, 1 teaspoon vanilla extract, egg, and 2 tablespoons sugar. Mix gently until a dough forms.
3. 3 Transfer to a floured surface and knead until dough becomes pliable and is no longer sticky, about 5 minutes. Transfer to a greased bowl. Cover bowl with a damp kitchen towel and leave in a warm place until doubled, 1 1/2 to 2 hours. Punch down dough, cover, and leave until doubled again, about 1 hour.
4. 4 Grease a baking sheet with oil.
5. 5 Divide dough into 4 equal parts. Cut each part into 3 equal pieces. Roll each piece of dough into a ball and arrange on the prepared baking sheet. Flatten each piece lightly and let rise for 20 minutes.
6. 6 Combine farmer's cheese, egg, 2 tablespoons sugar, sour cream, and 1 teaspoon vanilla extract in a bowl for the filling.
7. 7 Use a water glass to press an indention for the filling in the center of each dough piece. Spoon filling into the indention and brush with egg yolk. Repeat with remaining dough pieces and filling. Cover and let rise for 20 to 25 minutes.
8. 8 Preheat oven to 400 degrees F (200 degrees C).
9. 9 Bake in the preheated oven until golden, 15 to 20 minutes.

By Smorodina

Ingredients

• ✓ farmer's cheese
• canola oil
• turkey breast
• butter
• mushroom
• onion
• jalapeno pepper
• jalapeno pepper
• all-purpose flour
• whole wheat pastry flour
• salt
• lard
• water
• egg
• milk
• baking powder

Instructions

1. 1 Heat oil in a saute pan over medium heat. Cook turkey breast, flipping every few minutes, until nicely browned on the outside and no longer pink in the center, about 15 minutes. Set aside to cool.
2. 2 Preheat the oven to 375 degrees F (190 degrees C).
3. 3 Melt butter in a clean saute pan over medium heat. Add mushrooms, onion, and jalapeno peppers. Cook until onion is translucent, about 5 minutes.
4. 4 Combine 1 cup all-purpose flour, whole wheat flour, and salt in a bowl. Cut in the lard until mixture is crumbly. Add iced water, a spoonful at time, stirring with a fork until dough comes together in a ball.
5. 5 Roll dough out onto a lightly floured surface and shape it into 9-inch circle; transfer to a pie plate.
6. 6 Bake crust in the preheated oven until edges are lightly browned, about 10 minutes.
7. 7 Spread onion-mushroom mixture over the bottom of the crust. Layer farmer's cheese on top. Cut turkey breast into small chunks and scatter over the cheese.
8. 8 Whisk remaining 1/2 cup all-purpose flour with eggs, milk, and baking powder until smooth. Pour over the filling.
9. 9 Bake until lightly browned on top and crust bounces back when lightly touched, 35 to 40 minutes.

By Cheerios

Ingredients

• ✓ farmer's cheese
• butter
• milk
• white sugar
• all-purpose flour
• baking powder
• white sugar
• egg
• sour cream
• all-purpose flour
• vanilla extract
• apple

Instructions

1. 1 Combine farmer's cheese, melted butter, and milk in a bowl and stir until smooth.
2. 2 Mix 1 3/4 cups flour, 2 tablespoons sugar, and baking powder in a separate bowl. Add to the ricotta mixture. Mix until pastry dough comes together. Refrigerate until chilled, about 30 minutes.
3. 3 Beat 1/2 cup sugar and eggs together in a bowl using an electric mixer until thickened. Add sour cream, 2 tablespoons flour, and vanilla extract; stir until filling is well combined.
4. 4 Preheat oven to 350 degrees F (175 degrees C). Butter a 9-inch springform cake pan.
5. 5 Press the chilled pastry into the bottom and sides of the cake pan. Add 1/2 the apples; top with 1/2 of the filling. Repeat layering, ending with the filling.
6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Remove and let cool in pan.

By Miracle

Ingredients

• ✓ farmer's cheese
• vegetable oil
• onion
• mushroom
• potato
• sour cream
• salt
• black pepper
• all-purpose flour
• egg
• butter
• water

Instructions

1. 1 Prepare filling: Heat oil in a large skillet over medium heat. Cook and stir onions and mushrooms in hot oil until soft, about 15 minutes. Remove from heat and set aside.
2. 2 Pass potatoes and farmer's cheese separately through a food grinder or food processor; place both in a large bowl. Add onion-mushroom mixture, sour cream, salt, and pepper; mix until well combined and set filling aside.
3. 3 Make dough: Place flour on a clean work surface and form a well in the center. Crack eggs into the well. Add butter and a few tablespoons warm water. Mix with your hands, gradually adding more warm water, 1 tablespoon at a time, as you go. Knead until dough is soft and smooth, adding more flour to the work surface as needed.
4. 4 Roll out 1/4 of the dough to an 1/8-inch thickness. Use a glass or round cookie cutter to cut out circles, saving any excess dough for your next batch. Place 1 teaspoon filling in the center of each dough circle. Fold dough over into a half-moon shape and pinch edges together to seal. Cover pierogi with a clean dish towel and repeat with remaining dough and filling.
5. 5 Bring a large pot of salted water to a gentle boil. Cook pierogi in batches, about 20 at a time, in boiling water until they float to the surface, 10 to 15 minutes. Remove with a slotted spoon to a strainer to drain.

By Allrecipes Member

Ingredients

• ✓ farmer's cheese
• butter
• bacon
• bacon drippings
• yellow onion
• yukon gold potato
• salt
• black pepper
• cayenne pepper
• egg
• cheese blend
• egg
• water
• wonton wrapper
• sour cream
• chive

Instructions

1. 1 Melt butter in a large skillet over medium heat. Add chopped bacon and onions; cook and stir until the bacon is crisp and the onions are browned, 6 to 8 minutes. Remove bacon and onions to a small dish, reserving about 2 tablespoons of the bacon fat for frying the pierogi.
2. 2 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and mash until smooth. Allow to cool for 10 minutes. Season with salt, black pepper, and cayenne pepper. Stir in 1 egg and farmer's cheese. Cover and refrigerate until chilled, about 30 minutes.
3. 3 Beat 1 egg with 1 tablespoon water in a bowl for the egg wash.
4. 4 Place 2 to 3 wonton wrappers at a time on a lightly floured work surface. Brush the edges lightly with the egg wash. Place about 2 tablespoons of filling in the center of each wrapper. Fold each pierogi in half and lightly press the edges together to seal.
5. 5 Bring a pot of salted water to a boil and cook pierogi in the boiling water until they float, 2 to 3 minutes. Drain.
6. 6 Transfer pierogi to the skillet with reserved bacon drippings in batches and cook over medium heat until lightly browned, about 2 minutes per side. Transfer to a bowl, toss with the bacon and onions, and serve garnished with sour cream and chives.

By John Mitzewich

Ingredients

• ✓ farmer's cheese
• all-purpose flour
• salt
• vegetable oil
• water
• water
• butter
• yellow onion
• kosher salt
• russet potato
• salt
• black pepper
• cayenne pepper
• butter
• sour cream
• chive

Instructions

1. 1 Prepare dough: Mix 3 ½ cups flour and salt together in a large bowl, then make a well in the center. Pour vegetable oil and 1 cup plus 2 tablespoons warm water into the well. Stir to form a shaggy dough that just pulls away from the sides of the bowl. Use a little flour to clean the dough off the spoon.
2. 2 Transfer dough to a work surface; press and knead for a few minutes until you have a smooth, soft dough. You can add a little more flour if it's too sticky but don't add too much. Form dough into a ball and wrap in plastic. Leave on the counter for 1 hour or pop it into the refrigerator for 3 hours to overnight.
3. 3 Prepare buttered onions: Melt butter in a skillet over medium heat. Add onion and salt and sauté, stirring occasionally, until golden brown, 8 to 10 minutes. Turn off the heat and let mixture cool a bit, then transfer to a bowl and reserve until needed.
4. 4 Prepare filling: Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain well and mash until smooth. Let cool to room temperature, 10 to 15 minutes.
5. 5 Place farmer's cheese in a bowl and break it up with a spoon. Add salt, pepper, and cayenne, then add 2 to 3 heaping spoons of the buttered onions. Be sure to drain off most of the butter so you're adding mostly onions. Mix just until ingredients are evenly combined.
6. 6 Add cooled mashed potatoes and mix until thoroughly combined. Set aside while you roll the dough.
7. 7 Roll ¼ of the dough at a time on a floured surface until very thin, at least 1/8-inch thick or thinner if possible. Cut 3 ½-inch circles out of the dough, saving all scraps for re-rolling.
8. 8 Add about 2 tablespoons filling to the center of each circle. Moisten your fingertips with water and wet the edges, then fold the dough over the filling and seal the two edges together in the center. Flatten the filling very lightly under the dough as you press and seal the edge of each pierogi with your fingers, working from the center to the ends. Try not to trap air in the pierogi as you seal. The edge can be left as is, or you can pinch the dough every inch or so to make pleats for a more decorative appearance.
9. 9 Bring a large pot of salted water to a boil. Add pierogi in batches and cook for about 2 to 3 minutes (they may or may not float to the top.)
10. 10 While the pierogi are boiling, melt butter in a nonstick skillet over medium heat.
11. 11 Transfer pierogi from the boiling water directly into the melted butter. Cook until light golden brown, about 2 minutes per side or longer if more browning is desired.
12. 12 Continue boiling and browning pierogi in batches as needed.
13. 13 Transfer to a plate and spoon buttered onions over top. Garnish with sour cream and chives.

By John Mitzewich