pierogi (Polish dumplings) with butter and sugar in a slow cooker — likely sweet cheese or fruit-filled. Here’s a full, from-scratch recipe 👇

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🍽️ Traditional Sweet Cheese Pierogi

🥟 Dough Ingredients

• 3 cups all-purpose flour

• 1 tsp salt

• 1 large egg

• ¾–1 cup warm water

• 1 tbsp vegetable oil or melted butter

🧀 Sweet Cheese Filling

• 2 cups farmer’s cheese (or well-drained ricotta)

• 1 egg yolk

• ¼–⅓ cup sugar (adjust to taste)

• 1 tsp vanilla extract

• Pinch of salt

(Optional: add 1–2 tbsp sour cream for extra creaminess)

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👩‍🍳 Instructions

1️⃣ Make the Dough

1. Mix flour and salt in a bowl.

2. Add egg, oil, and warm water gradually.

3. Knead 8–10 minutes until smooth.

4. Cover and let rest 30 minutes.

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2️⃣ Make the Filling

1. Mash cheese until smooth.

2. Mix in egg yolk, sugar, vanilla, and salt.

3. Chill while rolling dough.

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3️⃣ Form the Pierogi

1. Roll dough to ⅛-inch thickness.

2. Cut 3-inch circles.

3. Add 1 tablespoon filling in the center.

4. Fold over and pinch edges tightly (use a fork to seal).

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4️⃣ Cook (Boiling Method)

1. Boil salted water.

2. Add pierogi in batches.

3. Cook until they float + 2 minutes more.

4. Remove with slotted spoon.

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🧈 Slow Cooker Butter Finish (Like the Picture)

1. Butter the slow cooker.

2. Layer cooked pierogi.

3. Sprinkle lightly with sugar.

4. Add cubes of butter on top.

5. Cook on LOW 1–2 hours until heated through and buttery.

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🍓 Optional Variations

• Swap cheese for sweetened mashed potatoes.

• Use blueberry, strawberry, or cherry pie filling.

• Top with sour cream instead of butter.

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If you’d like, I can also give:

• A savory potato & cheese version

• Air fryer method

• Freezer/storage instructions

• Or a shortcut version using store-bought dough 😊