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Pierogi Recipe

Pierogi

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Pierogi are a classic Polish dumpling made from a tender dough, traditionally filled with savory or sweet ingredients. This recipe features a rich, creamy filling of potatoes, cheese, and chives. These dumplings are boiled to perfection and can be optionally fried for a crispy golden finish. Pierogi are perfect for family dinners, celebrations, or as a comforting homemade treat.

Ingredients

Ingredients (Makes 24 Pierogi)

For the Dough:

  • 2 cups 240 g all-purpose flour
  • 1/2 tsp salt
  • 1 large egg
  • 1/3 cup 80 ml sour cream
  • 1/4 cup 60 ml melted butter or water

For the Filling:

  • 2 medium potatoes peeled and boiled
  • 1/2 cup 120 g farmer’s cheese or ricotta
  • 1/4 cup 60 g shredded cheddar cheese
  • 2 tbsp finely chopped fresh chives
  • Salt and pepper to taste

To Cook:

  • Salted water for boiling
  • 2 tbsp butter for frying optional

Instructions

Make the Dough:

  • In a mixing bowl, combine the flour and salt.
  • Add the egg, sour cream, and melted butter. Mix until it forms a shaggy dough.
  • Knead the dough on a floured surface for about 5 minutes, until smooth and elastic.
  • Wrap the dough in plastic wrap or cover with a towel and let it rest for 30 minutes.

Prepare the Filling:

  • Mash the boiled potatoes until smooth.
  • Mix in the farmer’s cheese, cheddar cheese, and chopped chives.
  • Season with salt and pepper to taste. Let the filling cool completely.

Assemble the Pierogi:

  • Roll out the dough on a floured surface to about 1/8-inch thickness.
  • Use a round cutter (3–4 inches in diameter) to cut out circles.
  • Place a small spoonful of filling in the center of each circle.
  • Fold the dough over the filling into a half-moon shape and press the edges firmly to seal. Use a fork to crimp the edges for extra security.

Cook the Pierogi:

  • Bring a large pot of salted water to a boil.
  • Drop the pierogi in batches, ensuring they don’t overcrowd the pot.
  • Boil until the pierogi float to the surface, about 3–4 minutes.
  • Optional: Heat butter in a skillet over medium heat and fry the boiled pierogi until golden and crispy on both sides.

Serve:

  • Serve warm, topped with sour cream, caramelized onions, or additional chives.

Notes

  • Dough Consistency: The dough should be soft and pliable but not sticky. If it’s too sticky, add a bit more flour; if it’s too dry, add a teaspoon of water at a time.
 
  • Cheese Options: Traditional Polish recipes often use farmer's cheese, but ricotta or a mix of ricotta and cheddar works beautifully.
 
  • Make Ahead: Pierogi can be assembled ahead of time. Freeze uncooked pierogi on a baking sheet, then transfer them to a freezer-safe bag. Cook straight from frozen when ready.