Authentic Polish Pierogi (Potato-Cheese)
Soft handmade dough with creamy potato-cheese filling, pan-fried in butter until golden. My babcia's pierogi recipe with step-by-step instructions, 3 filling variations, and freezing tips. Makes about 60 pierogi.
Ingredients
For the Dough
- 3 cups all-purpose flour 400g
- 1 large egg
- 3 tablespoons sour cream
- 3/4 cup warm water 180ml — not boiling, just warm from the tap
- 1 teaspoon salt
- 1 tablespoon vegetable oil
For the Potato-Cheese Filling (Pierogi Ruskie)
- 2 pounds Yukon Gold potatoes 900g, peeled and cubed
- 1 cup farmer cheese (twaróg) 200g — or dry-curd cottage cheese
- 1 medium yellow onion finely diced
- 2 tablespoons unsalted butter
- salt and white pepper to taste
For Serving
- 4 tablespoons unsalted butter
- 2 large onions thinly sliced
- sour cream
- fresh dill optional but highly recommended
Equipment
- Large pot
- Rolling Pin
- Round cookie cutter or glass (3-inch / 8cm)
- Large skillet
- Potato ricer or masher
Method
Make the Dough
- Combine the flour and salt in a large bowl. Make a well in the centre. Add the egg, sour cream, vegetable oil, and warm water.
- Mix with a fork until it comes together into a shaggy mass, then knead by hand for 8-10 minutes until smooth and elastic. The dough should be soft and slightly tacky but not sticky. If it sticks to your hands, add flour a tablespoon at a time.
- Wrap the dough in cling film and rest for at least 30 minutes at room temperature. This is not optional — the gluten needs time to relax or you'll fight the dough when rolling.
Make the Filling
- Boil the potatoes in salted water until fork-tender, about 15-18 minutes. Drain immediately and mash while still hot — cold potatoes get gluey.
- While potatoes cook, sauté the diced onion in 2 tablespoons butter over medium heat until soft and golden, about 8 minutes.
- Combine the mashed potatoes, sautéed onion, and farmer cheese. Season with salt and white pepper. Mix until smooth. Let cool before filling.
Roll, Cut, and Fill
- Divide the dough in half. Keep the unused half covered. Roll one piece out on a lightly floured surface to about 2-3mm thickness (thin enough to see your hand shadow through it).
- Cut circles using a 3-inch (8cm) round cutter or the rim of a glass. Gather scraps and re-roll once.
- Place a heaped teaspoon of filling slightly off-centre on each circle. Fold the dough over into a half-moon. Pinch the edges firmly to seal — then pinch again. A weak seal is the number one reason pierogi fall apart during boiling.
Boil and Serve
- Bring a large pot of salted water to a gentle boil. Drop in 8-10 pierogi at a time (don't crowd the pot). Stir gently once to prevent sticking.
- The pierogi will sink, then float to the surface after 2-3 minutes. Once they float, cook for 1 more minute, then remove with a slotted spoon.
- For the classic finish, melt 4 tablespoons butter in a large skillet over medium heat. Add sliced onions and cook until deeply caramelised, about 15 minutes. Add the boiled pierogi and fry until golden and crispy on both sides, about 2-3 minutes per side.
- Serve with a big dollop of sour cream and a scatter of fresh dill.
Notes
Freezing: Place uncooked pierogi on a parchment-lined baking sheet in a single layer. Freeze until solid (about 2 hours), then transfer to freezer bags. They keep for 3 months. Cook from frozen — just add 1-2 minutes to the boiling time.
Farmer cheese substitute: If you can't find twaróg, use dry-curd cottage cheese or ricotta that's been drained in a cheesecloth for 2 hours.
Variation — Sauerkraut & Mushroom: Sauté 2 cups drained sauerkraut with 1 cup rehydrated dried mushrooms and 1 diced onion. Season with pepper. This is the traditional Christmas Eve filling.
Variation — Sweet Blueberry: Toss 2 cups fresh blueberries with 3 tablespoons sugar and a squeeze of lemon. Use as filling and serve with sour cream and a dusting of powdered sugar.
Variation — Meat (Pierogi z Mięsem): Mix 2 cups cooked and finely ground pork or beef with 1 sautéed onion. Season with salt, pepper, and a pinch of marjoram.