traditional polish pierogi recipe

Written BySheba G Updated On
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The Best traditional polish pierogi recipe

I have been making traditional Polish pierogi recipe for years, and it’s a staple in our household. My family loves the taste and texture of these dumplings, filled with potatoes, cheese, and meat.

I’ve experimented with various fillings and cooking techniques, but this recipe remains my go-to. The best part is that it’s incredibly versatile – you can serve it as a side dish, add it to soups or stews, or even use it as a filling for other dishes.

I’ve also noticed that my kids love helping me make the dough and filling the pierogi, which makes mealtime a fun experience for everyone. One of the things I appreciate most about this recipe is its simplicity – the ingredients are easy to find, and the technique is straightforward.

The end result is a dish that’s both comforting and delicious. My family always requests this recipe for special occasions, like holidays or family gatherings.

It’s also a great way to use up leftover ingredients and reduce food waste.

Traditional Polish Pierogi

Traditional Polish Pierogi

4.5 from 1860 votes

Pierogi are classic Polish dumplings filled with a savory potato and cheese mixture. These tender dumplings are boiled until tender and then pan-fried for a golden, crispy exterior.

Prep Time45 mins
Cook Time20 mins
Resting Time0 mins
Total Time1 hour 5 mins
Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Dough

2 cups all-purpose flour
1/2 teaspoon salt
1 large egg
1/2 cup warm water
2 tablespoons vegetable oil

For the Filling

1 pound russet potatoes, peeled and cubed
1 cup farmer’s cheese or dry cottage cheese
1 small onion, finely chopped
1 tablespoon butter
Salt and black pepper to taste

For Serving

2 tablespoons butter
1 large onion, sliced
Sour cream

👨‍🍳Directions

1To make the filling, place the cubed potatoes in a large pot and cover with cold water.
2Bring to a boil over high heat, then reduce to medium and cook for 15 minutes until fork-tender.
3Drain the potatoes and let them cool slightly, then mash them in a bowl until smooth.
4While the potatoes cook, melt 1 tablespoon butter in a small skillet over medium heat.
5Add the chopped onion and saute for 5 minutes until translucent and lightly golden.
6Stir the sauteed onion into the mashed potatoes, then mix in the farmer’s cheese, salt, and pepper until well combined.
7Set aside to cool.
8For the dough, whisk together the flour and salt in a large mixing bowl.
9Make a well in the center and add the egg, warm water, and vegetable oil.
10Stir with a fork until a shaggy dough forms, then knead on a floured surface for 5 minutes until smooth and elastic.
11Cover with a damp towel and let rest for 20 minutes.
12Divide the dough into two portions and roll one portion out on a floured surface to about 1/8 inch thickness.
13Use a 3-inch round cookie cutter or glass to cut out circles, rerolling scraps as needed.
14Place about 1 tablespoon of filling in the center of each circle.
15Fold each circle in half over the filling and press the edges firmly to seal, using a fork to crimp if desired.
16Arrange the pierogi on a floured baking sheet, making sure they do not touch.
17Repeat with the remaining dough and filling.
18Bring a large pot of salted water to a boil over high heat.
19Working in batches, drop the pierogi into the boiling water and cook for 3 to 4 minutes after they float to the surface.
20Remove with a slotted spoon and drain well.
21In a large frying pan, melt 2 tablespoons butter over medium heat.
22Add the sliced onion and cook for 8 to 10 minutes, stirring occasionally, until deeply golden and caramelized.
23Add the boiled pierogi to the pan and fry for 2 to 3 minutes per side until golden brown and crispy.
24Serve hot with sour cream and the caramelized onions on top.

🔧Equipment

Large pot
Mixing bowl
Rolling pin
Round cookie cutter or glass
Slotted spoon
Frying pan

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 18g💛Saturated Fat: 10g❤️Cholesterol: 75mg🧂Sodium: 520mg🌾Total Carbs: 55g🥦Dietary Fiber: 3g🍬Sugars: 4g🥩Protein: 14g

📝Notes

For a vegetarian version, use a mild cheese like quark or ricotta. You can also freeze uncooked pierogi on a baking sheet, then transfer to a freezer bag for up to 3 months. Boil frozen pierogi directly without thawing, adding 1 to 2 extra minutes to the cooking time.

Watch Video Of How Traditional Polish Pierogi Works

This traditional Polish pierogi recipe is always a good idea for any occasion. It works well for family gatherings because it is filling and everyone can customize their toppings.

I love that I can make a big batch ahead of time and freeze them for busy weeknights. To store leftovers, keep them in an airtight container in the fridge for up to three days.

For reheating, the best method is to pan fry them in a little butter until crispy and heated through. You can also reheat them in the oven at 350 degrees for about 10 minutes.

Serve them with a side of sour cream or applesauce for a complete meal. This recipe is simple, satisfying, and always brings smiles to the table.

❓ Frequently Asked Questions About Polish Pierogi

Q: What is the origin of pierogi?

Pierogi are a traditional Polish dish that has its roots in Eastern Europe. They were originally made from rye flour and filled with meat or fruit.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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