Pierogies Recipe: Classic Polish Potato and Cheese Dumplings

Introduction

Pierogies, or Polish dumplings, are beloved comfort food, featuring tender dough pockets filled with creamy potato and cheese, perfect for family dinners, holiday gatherings, or a cozy meal. A staple in Eastern European cuisine, these versatile dumplings can be boiled, pan-fried, or baked, offering a satisfying balance of hearty filling and delicate wrapper. This recipe is approachable for home cooks, requiring simple ingredients and basic techniques to create authentic, restaurant-quality pierogies. Serve them with sour cream and caramelized onions for a traditional experience that’s sure to warm the heart.

Ingredients

Dough:

• 2 cups all-purpose flour
• 1/2 tsp salt
• 1 large egg
• 1/2 cup sour cream
• 1/4 cup water (plus 1-2 tbsp if needed)

Filling:

• 2 medium russet potatoes (about 1 lb), peeled and cubed
• 1 cup shredded cheddar cheese (or farmer’s cheese)
• 1/4 cup finely chopped onion, sautéed (optional)
• 2 tbsp unsalted butter
• 1/2 tsp salt
• 1/4 tsp black pepper

For Cooking and Serving:

• 1 large onion, sliced (for caramelized onions)
• 2-4 tbsp unsalted butter (for sautéing or pan-frying)
• Sour cream, for serving
• Optional: Chopped chives or parsley, for garnish

Step-by-Step Process

1. Make Dough: In a large bowl, whisk flour and salt. In a separate bowl, mix egg, sour cream, and 1/4 cup water. Add wet ingredients to flour, stirring until a shaggy dough forms. Knead on a floured surface for 5-7 minutes until smooth, adding water 1 tsp at a time if too dry. Wrap in plastic and rest for 30 minutes.
2. Prepare Filling: Boil potatoes in salted water until fork-tender, about 15 minutes. Drain and mash with butter, cheese, salt, pepper, and optional sautéed onion until smooth. Let cool slightly.
3. Roll and Cut Dough: Divide dough into 2 pieces. On a floured surface, roll one piece to 1/8-inch thickness. Cut into 3-inch circles using a round cutter or glass. Keep remaining dough covered.
4. Fill Pierogies: Place 1 tbsp filling in the center of each dough circle. Fold dough over to form a half-moon, pressing edges to seal tightly. Crimp with a fork for extra security. Repeat to make 24 pierogies, placing them on a floured tray.
5. Cook Pierogies: Bring a large pot of salted water to a gentle boil. Cook pierogies in batches (6-8 at a time) for 3-5 minutes, until they float and dough is tender. Remove with a slotted spoon and drain.
6. Optional Pan-Fry: In a large skillet, melt 2 tbsp butter over medium heat. Fry boiled pierogies for 1-2 minutes per side until golden. Set aside.
7. Caramelize Onions: In the same skillet, melt 1-2 tbsp butter and cook sliced onion over medium-low heat for 10-15 minutes, stirring occasionally, until golden and caramelized.
8. Serve: Serve hot pierogies topped with caramelized onions, a dollop of sour cream, and optional chives or parsley.

Tips for a Better Pierogies

• Use russet potatoes for a fluffy filling; avoid waxy varieties.
• Roll dough evenly to ensure consistent cooking; thinner dough is more delicate.
• Seal pierogies tightly to prevent filling from leaking during boiling.
• Don’t overcrowd the pot when boiling to avoid sticking.
• Cool filling slightly before assembling to prevent dough from tearing.
• Dust pierogies with flour to prevent sticking while assembling.
• Pan-fry for extra texture, but boiling alone is traditional and delicious.
• Make extra for freezing; they reheat well for quick meals.

Variations and Customization

• Mushroom Pierogies: Replace potatoes with 2 cups sautéed mushrooms and 1/4 cup cream cheese.
• Vegan Pierogies: Use vegan sour cream, plant-based butter, and omit cheese or use vegan cheese.
• Sauerkraut Pierogies: Fill with 1 cup drained sauerkraut mixed with sautéed onions.
• Sweet Pierogies: Fill with 1 cup mashed sweet potatoes, 1 tbsp brown sugar, and 1/2 tsp cinnamon.
• Meat Pierogies: Use 1 cup cooked, ground beef or pork mixed with sautéed onions.
• Gluten-Free Pierogies: Use a gluten-free flour blend and 1/2 tsp xanthan gum for dough.
• Spinach and Cheese Pierogies: Add 1/2 cup blanched, chopped spinach to the potato filling.
• Baked Pierogies: Brush with butter and bake at 375°F for 15 minutes for a crispy alternative.

Storage and Serving Tips

• Store uncooked pierogies in a single layer, dusted with flour, in an airtight container in the fridge for up to 1 day.
• Freeze uncooked pierogies on a tray, then transfer to a freezer-safe bag for up to 3 months; boil from frozen, adding 1-2 minutes.
• Store cooked pierogies in an airtight container in the fridge for up to 3 days; reheat in a skillet or microwave.
• Serve with a side of pickled beets or cucumber salad for a Polish-inspired meal.
• Use leftover filling as a mashed potato side or for shepherd’s pie.
• Keep cooked pierogies warm in a low oven (200°F) if serving in batches.
• Avoid leaving at room temperature for more than 2 hours.
• Pair with a light beer or a glass of Riesling for a traditional Eastern European vibe.

Nutritional Information

Based on 4 servings (6 pierogies each, with caramelized onions and sour cream):

• Calories: 480 kcal
• Total Fat: 24g
• Saturated Fat: 14g
• Trans Fat: 0g
• Cholesterol: 95mg
• Sodium: 720mg
• Total Carbohydrates: 54g
• Dietary Fiber: 3g
• Sugars: 4g
• Protein: 14g
• Vitamin A: 15% Daily Value
• Vitamin C: 20% Daily Value
• Calcium: 20% Daily Value
• Iron: 15% Daily Value

Note: Nutritional values vary based on ingredient brands and optional frying. This dish is moderate in calories but rich in fat and carbs. For dietary needs, try vegan or gluten-free variations. Its hearty nature makes it a filling main or side dish.

Conclusion

This pierogies recipe delivers a classic Polish comfort food that’s perfect for cozy meals or festive celebrations. Its tender dough and creamy potato-cheese filling create a satisfying, authentic dish with minimal effort. The versatility of boiling or frying, plus endless filling options, makes it a crowd-pleaser. This recipe is sure to become a cherished favorite, loved for its tradition and heartwarming flavor.

Pierogies Recipe: Classic Polish Potato and Cheese Dumplings

Classic Polish potato and cheese dumplings, ideal for dinners or holiday gatherings, served with sour cream and caramelized onions.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings 4

Ingredients

  

• 2 cups all-purpose flour
• ½ tsp salt
• 1 large egg
• ½ cup sour cream
• ¼ cup water plus 1-2 tbsp if needed
• Filling:
• 2 medium russet potatoes about 1 lb, peeled and cubed
• 1 cup shredded cheddar cheese
• ¼ cup finely chopped onion sautéed (optional)
• 2 tbsp unsalted butter
• ½ tsp salt
• ¼ tsp black pepper
• For Cooking and Serving:
• 1 large onion sliced
• 2-4 tbsp unsalted butter
• Sour cream for serving
• Optional: Chopped chives or parsley

Instructions

 

• Mix flour and salt; combine egg, sour cream, and water to form dough. Knead until smooth; rest 30 minutes.
• Boil and mash potatoes with butter, cheese, salt, pepper, and optional onion; cool slightly.
• Roll dough to 1/8-inch thickness; cut into 3-inch circles.
• Place 1 tbsp filling in each circle; fold and seal to form half-moons.
• Boil pierogies in batches for 3-5 minutes until they float; drain.
• Optionally, pan-fry in butter until golden. Caramelize sliced onion in butter.
• Serve hot with onions, sour cream, and optional chives or parsley.

Notes

• Seal pierogies tightly to prevent leaks.
• Use russet potatoes for fluffy filling.
• Freeze extras for quick meals.
• Serve with pickled beets or salad.