Name: Pierogi Polish Dumplings
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 servings (about 16 pierogi)
Cuisine: Polish
Ingredients: 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; 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; 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

Be the first to rate

(No Ratings Yet)

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.

Prep Time30 mins

Cook Time25 mins

Total Time55 mins

Servings4

Yield4 servings (about 16 pierogi)

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

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.
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.
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.
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.
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.
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.
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.
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.