Description
Classic Polish pierogi (pierogi ruskie) are soft dumplings filled with creamy mashed potatoes, tangy cheese, and sautéed onions. They are one of the most loved traditional dishes in Poland and are enjoyed boiled, pan-fried in butter, or served with sour cream and caramelized onions. This recipe gives you a homemade version that is soft, flavorful, and perfect for family meals or gatherings.
Ingredients
For the Dough
- 4 cups all-purpose flour (plus extra for dusting)
- 1/2 teaspoon salt
- 1 cup boiling water
- 3 tablespoons clarified butter
- 1 large egg (room temperature)
For the Filling
- 1 1/2 pounds russet potatoes
- 1 1/4 cups twaróg (quark cheese)
- 1 large onion (finely chopped)
- 2 tablespoons clarified butter
- Salt (to taste)
- Fine black pepper (to taste)
For Serving
- 4 tablespoons unsalted butter
- Sour cream
- Caramelized onions
Instructions
Dough Preparation
- Sift flour into a large bowl and add salt
- Mix melted clarified butter with boiling water in a separate bowl
- Gradually add liquid into flour while mixing
- Add egg and combine until dough forms
- Transfer to floured surface and knead 8–10 minutes until smooth
- Cover and rest for 30 minutes
Filling Preparation
- Peel and boil potatoes in salted water for about 20 minutes until soft
- Drain and mash until smooth, then cool completely
- Heat butter in a pan and sauté onion until golden (7–10 minutes), then cool
- Mix mashed potatoes, cheese, onions, salt, and pepper until smooth and well combined
Assembling Pierogi
- Divide dough into 4 portions
- Roll one portion thin (about 2 mm), keep others covered
- Cut circles using a glass or cutter (about 3 inches)
- Place filling in center of each circle
- Fold into half-moons and seal edges tightly
- Press edges again to ensure no filling leaks
Cooking
- Boil salted water in a large pot
- Cook pierogi in batches until they float
- Cook 1–2 minutes more after floating
- Remove with slotted spoon
Frying (Optional but Recommended)
- Melt butter in a skillet
- Fry boiled pierogi until golden on both sides (about 2 minutes per side)
Serving
- Serve hot with sour cream and caramelized onions
Notes
- Serve immediately after frying for best texture
- Store cooked pierogi in airtight container for up to 3 days in the fridge
- Freeze uncooked pierogi on a tray, then transfer to freezer bags
- Reheat by boiling or pan-frying (do not microwave for best texture)
- Add fresh herbs or crispy onions before serving for extra flavor