Pierogi Polish Dumplings

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These classic Polish dumplings feature a tender, supple dough wrapped around a creamy filling of mashed potatoes and farmer cheese. Once boiled and then pan-fried in butter with sweet caramelized onions, they are served with a generous dollop of cool sour cream for the perfect balance of richness and tang.

Nutrition Facts

Per serving (estimated)

• 520 kcalCalories
• 22 gFat
• 12 gSaturated Fat
• 65 gCarbs
• 4 gFiber
• 16 gProtein
• 480 mgSodium
• 720 mgPotassium
• 180 mgCalcium
• 3 mgIron
• 15 mgVitamin C
• 250 mcgVitamin A

Ingredients

For the dough

• 2 1/2 cups (315 g) all-purpose flour, plus more for dusting
• 1 large egg, beaten
• 1/2 cup (120 g) full-fat sour cream
• 1/3 cup (80 ml) whole milk or water
• 2 tbsp (28 g) unsalted butter, melted
• 1/2 tsp fine salt

For the potato-cheese filling

• 2 lbs (900 g) russet potatoes, peeled and cubed
• 8 oz (225 g) farmer cheese or dry curd cottage cheese
• 1 small yellow onion, finely diced
• 2 tbsp unsalted butter
• 1 tsp salt, plus more for the potato water
• 1/2 tsp black pepper
• 2 tbsp chopped fresh chives

For serving

• 4 tbsp (56 g) unsalted butter
• 1 large yellow onion, thinly sliced
• 1/2 cup (120 g) sour cream
• 2 tbsp chopped fresh chives or dill
• Pinch of flaky sea salt

Directions

1. Bring a large pot of generously salted water to a boil, add the cubed potatoes, and cook until fork-tender, about 15 minutes. While the potatoes cook, saute the finely diced onion in 2 tablespoons butter over medium-low heat until golden, about 6 minutes, then set aside.
2. Make the dough by whisking the flour and salt in a bowl, then stirring in the egg, sour cream, milk, and melted butter until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 5 to 7 minutes until smooth and elastic, then cover and rest for 20 minutes.
3. Drain the potatoes well and return them to the hot pot for 1 minute to dry out. Mash them with the farmer cheese, sauteed onion, salt, and pepper until smooth and creamy, then fold in the chives. Taste and adjust seasoning; let cool slightly.
4. Roll the rested dough about 1/8 inch thick and cut into 3-inch rounds (a glass works well). Place about 1 1/2 tablespoons of filling in the center of each round, brush the edges with water, fold into a half-moon, and press firmly to seal, then crimp with a fork.
5. Working in batches, drop the pierogi into a large pot of gently simmering salted water (do not boil vigorously or they may burst). Cook for 3 to 4 minutes, until the pierogi float to the surface and look slightly puffed; remove with a slotted spoon and toss with a little melted butter to prevent sticking.
6. Meanwhile, melt the 4 tablespoons butter in a large skillet over medium heat, add the sliced onion, and cook until deeply golden and caramelized, 10 to 12 minutes. Add the boiled pierogi in a single layer and pan-fry for 2 to 3 minutes per side until the bottoms are golden and crisp.
7. Plate the pierogi topped with the caramelized onions and butter, then finish with a generous spoonful of sour cream and a sprinkle of fresh chives or dill and a pinch of flaky salt.
8. Serve immediately while hot, encouraging each person to spoon extra sour cream over their pierogi at the table.

Cook’s Notes

• Do not overflour the dough while rolling; a tacky surface brushed with extra milk keeps the wrappers tender and prevents cracking when sealing.
• To freeze, arrange uncooked pierogi in a single layer on a parchment-lined tray until firm, then transfer to a freezer bag; boil directly from frozen, adding about 2 minutes to the cook time.
• Swap the potato-cheese filling for classic sauerkraut and sauteed mushrooms, seasoned ground pork, or fresh blueberries tossed with a little sugar for sweet dessert pierogi.
• Always simmer rather than boil pierogi in the cooking water; a vigorous boil can split the seams and let the filling escape into the pot.
• For ultra-creamy filling, pass the mashed potatoes through a ricer rather than using a masher to avoid lumps.

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