Pierogi are a cherished part of Polish culinary heritage, beloved for their soft dough, delicious fillings, and versatility. Whether served savory with potatoes and cheese or sweet with fruits, pierogi are perfect for any occasion — from family dinners to festive holidays. This authentic recipe walks you through making Polish pierogi from scratch, with tips for both beginners and experienced home cooks.

📋 Recipe Details

• ⏱️ Preparation Time: 45 minutes
• 🍽️ Total Time: 1 hour 15 minutes
• 🔥 Difficulty Level: 3/5
• ⚡ Calories per serving: ~260 kcal

🛒 Ingredients

🥔 For the Dough:

• 3 ½ cups (440 g) all-purpose flour
• 1 cup (240 ml) lukewarm water
• 1 large egg
• 2 tbsp (30 g) butter, melted
• ½ tsp salt

🧀 For the Potato & Cheese Filling (Ruskie Pierogi):

• 2 cups (450 g) mashed potatoes (about 3 medium potatoes)
• 1 cup (250 g) farmer’s cheese or ricotta
• 1 small onion, finely chopped
• 1 tbsp (15 g) butter
• Salt and pepper to taste

🧈 Optional for Serving:

• Sour cream
• Fried onions or bacon bits

👨‍🍳 How to Make Polish Pierogi

1. Make the Dough:
   In a large bowl, mix flour and salt. Add the egg, melted butter, and water gradually while mixing with your hands or a dough hook. Knead until the dough is smooth and elastic (about 10 minutes). Cover and let rest for 30 minutes.
2. Prepare the Filling:
   While the dough rests, sauté chopped onion in butter until golden. In a bowl, combine mashed potatoes, cheese, and sautéed onion. Season generously with salt and pepper.
3. Roll Out the Dough:
   On a lightly floured surface, roll the dough to about ⅛ inch (3 mm) thick. Cut into circles using a glass or a 3-inch (7.5 cm) round cutter.
4. Fill and Seal:
   Place a teaspoon of filling in the center of each dough circle. Fold over to form a half-moon shape, press edges together, and seal tightly (you can crimp with a fork for decoration).
5. Cook the Pierogi:
   Bring a large pot of salted water to a boil. Add pierogi in batches and cook for 2–3 minutes after they float to the surface. Remove with a slotted spoon.
6. Optional – Pan Fry:
   For a crispy finish, pan-fry boiled pierogi in butter until golden on both sides.

💡 Pro Tips for the Best Polish Pierogi

• Resting the dough is crucial — it becomes much easier to roll and handle.
• Don’t overfill the pierogi or they may burst during cooking.
• If you want to freeze them, place uncooked pierogi on a tray in the freezer until solid, then transfer to a freezer bag.
• You can get creative with fillings: try sauerkraut and mushrooms, minced meat, or blueberries with sugar!
• If you want to know more about Pierogi, you can visit this page.

🍽️ Best Ways to Use Polish Pierogi

• Serve savory pierogi with fried onions, crispy bacon, or sour cream.
• Sweet versions go well with a dusting of powdered sugar and a dollop of whipped cream.
• Pair them with a warm beet soup (barszcz) or as a side dish to roasted meats.
• Great for lunchboxes — just reheat in a pan!

❓ Frequently Asked Questions

Can I use store-bought dough?
Yes, but homemade dough is much more flavorful and tender.

How long can I store cooked pierogi?
Up to 3 days in the fridge. Reheat by steaming or pan-frying.

What’s the best cheese for pierogi?
Farmer’s cheese is traditional, but ricotta or a mix of cottage cheese and cream cheese can work well.

Are pierogi the same as dumplings?
They’re similar, but pierogi are distinctly Eastern European and usually boiled then optionally fried.

You may also try our Deviled eggs, its easy, fast and delicious.