Pierogi (Polish Potato and Cheese Dumplings)

About This Recipe

Pierogi (also spelled pirogi) are Polish boiled dumplings made from a simple, tender dough wrapped around a filling of mashed potato mixed with cheese (traditionally twaróg, a type of curd cheese, or farmer's cheese). The dumplings are boiled until they float, then traditionally pan-fried until crispy and golden, and served with caramelized onions and sour cream. The contrast of soft, warm filling, chewy dough, and crispy fried exterior makes pierogi irresistible. While potato and cheese is the classic filling, variations include meat (kielbasa), sauerkraut, mushrooms, or even sweet fillings like plums or berries. Pierogi are traditional Polish home cooking, eaten at celebrations and family meals, and are now known worldwide.

Ingredients

Serves 4

• 400 gall-purpose flour
• 1 largeegg
• 150 mlsour cream or water
• 1 pinchsalt
• 600 gpotatoes, boiled and mashed
• 200 gfarmer's cheese or feta, crumbled
• 100 gsharp cheddar (optional, for extra flavor)
• 1 pinchsalt and pepper (for filling)
• 3 largeonions, thinly sliced
• 3 tbspbutter (for caramelizing onions and frying)
• 200 gsour cream (for serving)
• 1 small bunchfresh dill (for garnish)

Instructions

1. 1

   Make the dough

   Mix flour, egg, sour cream (or water), and salt. Knead until smooth and elastic (about 5 minutes). Rest for 30 minutes covered.

2. 2

   Make the filling

   Mix warm mashed potatoes with crumbled farmer's cheese, optional cheddar, salt, and pepper. The filling should be creamy and well-seasoned.

3. 3

   Shape the pierogi

   Roll dough thin (about 2 mm). Cut circles using a 7 cm glass or cutter. Place 1 tbsp filling on each circle, fold in half, and pinch edges firmly to seal. The pierogi should look like small half-moons.

4. 4

   Caramelize onions

   In a large skillet, melt 2 tbsp butter and cook sliced onions over medium-low heat for 20–30 minutes, stirring occasionally, until they're golden and caramelized. This is important — don't rush it.

5. 5

   Boil the pierogi

   Bring salted water to a rolling boil. Drop pierogi in batches. They'll sink at first, then float to the surface (about 5 minutes). Once floating, cook for another 1–2 minutes.

6. 6

   Pan-fry (optional)

   Remove pierogi with a slotted spoon. Optional: pan-fry them in the remaining 1 tbsp butter until golden on both sides (about 2 minutes per side). This adds crispiness.

7. 7

   Serve

   Place pierogi on a plate. Top with caramelized onions, a dollop of sour cream, and fresh dill. Serve hot.

Variations

• •

  Sauerkraut and mushroom — fill with cooked sauerkraut and sautéed mushrooms for a vegetarian version.

• •

  Meat pierogi (mięsne) — fill with spiced ground pork or kielbasa instead of potatoes.

• •

  Sweet pierogi (z serkiem) — fill with potato, cheese, and caramelized apple for a sweet-savory version.

• •

  Berry pierogi — fill with fresh or cooked berries mixed with potato for dessert pierogi.

Storage

Uncooked pierogi freeze for 2+ months. Boil directly from frozen, adding 2–3 minutes to cooking time. Cooked pierogi keep refrigerated for 4 days and can be reheated by pan-frying with butter.

Frequently Asked Questions