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Homemade Pierogi Recipe

A plate of three golden-brown, pan-fried pierogi served with caramelized onions and a dollop of sour cream topped with chives.
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Learn to make traditional Polish dumplings from scratch, filled with potato and cheese, then boiled and pan-fried for a comforting meal.

Ingredients

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  • For the Dough:
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 large egg
  • 1/2 cup warm water
  • 1/4 cup sour cream
  • For the Filling:
  • 2 pounds russet potatoes, peeled and quartered
  • 1 cup shredded cheddar cheese
  • 1/2 cup farmer’s cheese or ricotta cheese
  • 1/4 cup finely chopped sautéed onions
  • Salt and black pepper to taste
  • For Cooking and Serving:
  • 4 tablespoons butter
  • 1 large onion, thinly sliced
  • Sour cream for serving

Instructions

  1. Make the dough: In a large bowl, whisk together flour and salt. In a separate bowl, whisk the egg, warm water, and sour cream. Gradually add the wet ingredients to the dry ingredients, mixing until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Cover with a damp cloth and let rest for 30 minutes.
  2. Prepare the filling: Boil the potatoes until fork-tender. Drain well and mash them until smooth. Stir in the cheddar cheese, farmer’s cheese, sautéed onions, salt, and pepper. Mix until well combined.
  3. Assemble the pierogi: Divide the dough into four equal portions. Working with one portion at a time, roll it out thinly on a lightly floured surface. Use a 3-inch round cutter to cut out circles. Place about 1 tablespoon of filling in the center of each circle. Fold the dough in half to create a half-moon shape, pressing the edges firmly to seal. Ensure there are no air pockets.
  4. Boil the pierogi: Bring a large pot of salted water to a boil. Carefully add the pierogi in batches, being careful not to overcrowd the pot. Cook for 3-5 minutes, or until they float to the surface. Remove with a slotted spoon.
  5. Pan-fry the pierogi: Melt the butter in a large skillet over medium heat. Add the sliced onions and cook until softened and lightly browned. Add the boiled pierogi to the skillet and cook for 2-3 minutes per side, until golden brown and slightly crispy.
  6. Serve: Serve the pierogi immediately with the sautéed onions and a dollop of sour cream.

Notes

  • For a richer flavor, you can add a pinch of nutmeg to the potato filling.
  • If you don’t have farmer’s cheese, ricotta cheese is a good substitute.
  • Make sure to seal the pierogi edges very well to prevent the filling from leaking out during boiling.
  • You can freeze uncooked pierogi on a baking sheet until firm, then transfer them to a freezer bag for later use. Cook from frozen, adding a few extra minutes to the boiling time.

Nutrition

Find it online: https://kingscook.com/pierogi-recipe-homemade-polish-dumplings/