polish pierogi recipe
The Best polish pierogi recipe
I love pierogi because they’re versatile and full of flavor without being overly complicated. The filling can be adjusted to suit whatever’s on hand—mash potatoes and cheese, sautéed mushrooms and onions, or even just a simple mix of fresh herbs and sour cream. They’re also surprisingly healthy for a comfort food: the whole wheat or all-purpose dough is packed with carbs for energy, and the fillings often include vegetables, lean proteins, or dairy that’s a good source of calcium and protein. Plus, they’re easy to make in bulk—just freeze extras for another meal, and they’ll reheat perfectly. Whether you’re feeding a family or just treating yourself, pierogi are a dish that feels like home.
Classic Polish Pierogi with Creamy Tomato Sauce
A comforting dish of handmade pierogi filled with a savory potato-cheese mixture, served in a rich tomato-based sauce. Perfect for cold evenings or family gatherings.
🥘Ingredients
- 2 cups all-purpose flour
- 1 cup warm water
- 1 tsp salt
- 1 large egg
- 1 cup mashed potatoes
- ½ cup shredded cheddar cheese
- 1 small onion, finely diced
- 1 tsp dried dill
- Salt and black pepper to taste
- 1 cup tomato sauce
- 1 tbsp butter
- 1 tbsp all-purpose flour
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
👨🍳Directions
-
1
Mix flour, salt, and egg in a bowl. Gradually add warm water while stirring until a soft dough forms. Cover and rest for 30 minutes. -
2
Preheat oven to 375°F. Boil water in a pot, then dip pierogi cutter into the water to prevent sticking. -
3
Roll out the dough to ¼-inch thickness. Cut circles using the cutter, leaving a ½-inch border. Place filling in the center of each circle, fold, and seal edges. -
4
Boil water in a pot, add pierogi, and cook for 2–3 minutes until they float. Drain and place on a baking sheet. -
5
In a saucepan, melt butter over medium heat. Stir in flour, cook for 1 minute. Slowly add tomato sauce and heavy cream, simmering until thickened. Season with salt, pepper, and Parmesan. -
6
Pour sauce over pierogi and serve immediately.
🔧Equipment
- Mixing bowls
- Rolling pin
- Pierogi cutter or glass
- Baking sheet
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Polish Pierogi with Creamy Tomato Sauce Works
❓ Frequently Asked Questions About Polish Pierogi with Creamy Tomato Sauce
How do I store leftover pierogi?
Store uncooked pierogi in an airtight container in the fridge for up to five days. For longer storage, freeze them raw: place a single layer on a baking sheet before transferring to a bag or container, ensuring they don’t touch. Cook from frozen directly in boiling water—add two minutes to the cooking time if needed.
Can I make pierogi without a dumpling roller?
Yes! Use a rolling pin or a wine bottle wrapped in a towel to flatten the dough. For filling, cut a circle from the dough with a glass or knife, spoon in filling, and seal the edges by pressing gently. Fold into a half-moon shape and pinch the seam tightly.
What’s the best way to prevent pierogi from bursting during cooking?
Avoid overfilling—use no more than 1 tablespoon of filling per pierogi. Let the dough rest for 30 minutes after mixing to relax the gluten. And don’t overcrowd the pot: cook in batches if needed, stirring gently to ensure even boiling.
How do I reheat frozen pierogi?
Reheat in a pot of boiling water for 3–4 minutes until hot through. For crispier edges, bake at 375°F (190°C) for 15–20 minutes after draining and placing them on a baking sheet. Avoid microwaving to preserve texture.
Why do my pierogi taste bland?
Bland pierogi often stem from underseasoned dough or filling. For the dough, add a pinch of salt and a splash of vinegar or lemon juice to enhance flavor. For filling, mix in a pinch of garlic powder, onion powder, or even a splash of sour cream to brighten the taste. Adjust seasoning gradually while cooking.
