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Pierogi Recipe

Pierogi

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.
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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:

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

Prepare the Filling:

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

Assemble the Pierogi:

  1. Roll out the dough on a floured surface to about 1/8-inch thickness.
  2. Use a round cutter (3–4 inches in diameter) to cut out circles.
  3. Place a small spoonful of filling in the center of each circle.
  4. 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:

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

Serve:

  1. 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.