Pierogi are one of the most beloved traditional Polish dishes, enjoyed for centuries across generations. These half-moon-shaped dumplings can be filled with a variety of ingredients, from savory potato and cheese to sweet fruit fillings. Whether boiled or pan-fried, pierogi are a comforting and versatile meal that can be served with sour cream, sautéed onions, or crispy bacon bits. This recipe provides step-by-step instructions for making authentic Polish pierogi from scratch, perfect for family meals or special occasions.
Ingredients
For the dough:
- 3 cups all-purpose flour
- 1 egg
- ¾ cup warm water
- 1 tbsp vegetable oil or melted butter
- ½ tsp salt
For the filling:
- 2 large potatoes, peeled and boiled
- 1 cup farmer’s cheese or ricotta if unavailable
- 1 small onion, finely chopped
- 1 tbsp butter for frying the onion
- Salt and freshly ground black pepper, to taste
For serving:
- 2 tbsp butter
- 1 small onion, finely chopped
- Sour cream optional
- Crispy bacon bits or skwarki (fried pork fat) for extra flavor optional
Instructions
Preparing the dough
- In a large mixing bowl, whisk together the flour and salt.
- Make a well in the center, then add the egg, warm water, and oil.
- Stir with a wooden spoon or mix by hand until the dough starts coming together.
- Transfer to a floured surface and knead for 8–10 minutes until smooth and elastic.
- Cover with a damp kitchen towel and let rest for at least 30 minutes.
Making the filling
- Mash the boiled potatoes in a large bowl until smooth.
- In a small pan, melt the butter and sauté the chopped onion until golden brown.
- Add the sautéed onion to the potatoes, then mix in the farmer’s cheese.
- Season with salt and pepper to taste. Set aside.
Rolling and shaping the pierogi
- Roll out the dough on a floured surface to about ⅛ inch (3mm) thickness.
- Use a round cutter, glass, or cup (about 3 inches in diameter) to cut out circles.
- Place a teaspoon of filling in the center of each circle.
- Fold the dough over the filling into a half-moon shape and seal the edges by pressing firmly or crimping with a fork.
Cooking the pierogi
- Bring a large pot of salted water to a rolling boil.
- Carefully drop in the pierogi in small batches, stirring to prevent sticking.
- When they float to the surface (about 3–4 minutes), cook for 1 more minute, then remove with a slotted spoon.
Optional: Pan-frying for extra crispiness
- Melt butter in a frying pan over medium heat.
- Add the boiled pierogi and fry until golden brown on both sides.
Serving
- Arrange the pierogi on a plate and drizzle with melted butter.
- Top with sautéed onions, crispy bacon or skwarki for added flavor.
- Serve with sour cream or fresh herbs for a lighter option.
Notes
Pierogi
When it comes to traditional Polish cuisine, few dishes hold as much cultural significance and universal appeal as pierogi. These delicate, half-moon-shaped dumplings have been a staple of Polish households for centuries, enjoyed across generations and adapted in countless ways. Whether served as a comforting family meal, a festive holiday dish, or a nostalgic reminder of home, pierogi have earned their place as one of the most recognizable and beloved Eastern European foods.A brief history of pierogi
Although pierogi are now synonymous with Poland, their origins remain a topic of debate among food historians. Some believe that these dumplings were inspired by Asian cuisines, introduced to Poland through trade routes from China via the Mongols. Others suggest that similar stuffed dumplings were brought from the Middle East by merchants traveling through Europe. Regardless of their precise origins, pierogi have been firmly rooted in Polish tradition since at least the 13th century.
Originally considered a dish for peasants due to their simple ingredients, pierogi eventually gained popularity among the nobility as well. Over time, different regions of Poland developed their own unique variations, each with distinct flavors and fillings reflecting local ingredients and culinary traditions. Today, pierogi remain an essential part of Polish culture, commonly served at weddings, Christmas Eve dinners, and family gatherings.
Pierogi fillings: a taste for every palate
One of the greatest appeals of pierogi is their incredible versatility. Depending on the filling, they can be savory, sweet, or even a mix of both. Some of the most famous varieties include:- Classic pierogi – perhaps the most iconic variety, these are filled with mashed potatoes, farmer’s cheese, and sautéed onions. Despite their name, which translates to "Ruthenian pierogi," they are deeply rooted in Polish tradition.
- Pierogi z kapustą i grzybami – stuffed with sauerkraut and wild mushrooms, these are especially popular during Christmas Eve dinner when meatless dishes are traditionally served.
- Pierogi z mięsem – a hearty option featuring ground meat, often leftover from broth preparation, mixed with onions and seasonings.
- Pierogi z owocami – a sweet variety filled with fresh or preserved fruits such as strawberries, blueberries, or cherries, often served with sour cream and sugar.
- Pierogi z serem na słodko – a dessert-style pierogi filled with sweetened farmer’s cheese, vanilla, and sometimes a hint of cinnamon or raisins.
Can you store pierogi?
Absolutely! Pierogi can be frozen for later use, making them a great meal-prep option. To freeze, place uncooked pierogi in a single layer on a tray and freeze until solid. Once frozen, transfer them to an airtight bag or container. They can be boiled straight from frozen—just add an extra minute to the cooking time.Pierogi around the world
While pierogi are undeniably Polish, variations of filled dumplings exist in many other cultures:- Ukraine – Varenyky (similar to pierogi but often served with sour cream and dill)
- Italy – Ravioli (square pasta pockets filled with cheese, meat, or vegetables)
- China – Jiaozi (dumplings with a thinner dough, often pan-fried or steamed)
No matter where you go, the concept of dumplings is universal, proving that comfort food knows no borders.
Making pierogi from scratch is more than just preparing a meal—it’s a way to connect with tradition, family, and the rich culinary history of Poland. Whether you prefer them savory or sweet, boiled or fried, there’s a perfect pierogi for everyone.
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