(No Ratings Yet)
Loading...These beloved Polish dumplings are stuffed with a creamy mash of potatoes and tangy farmer cheese, then boiled until tender and finished with a generous sizzle of browned butter and onions. The contrast of the silky filling against the tender, slightly chewy wrapper makes them an irresistible comfort food across Poland and beyond.
Prep Time35 mins
Cook Time30 mins
Total Time65 mins
Servings5
YieldAbout 30 pierogi (5 servings)
Nutrition Facts
Per serving (estimated)
- 545 kcalCalories
- 26 gFat
- 14 gSaturated Fat
- 62 gCarbs
- 4 gFiber
- 5 gSugar
- 15 gProtein
- 620 mgSodium
- 680 mgPotassium
- 160 mgCalcium
- 3 mgIron
- 18 mgVitamin C
- 210 mcgVitamin A
Ingredients
For the dough
- 2 1/2 cups (320 g) all-purpose flour, plus more for dusting
- 1 large egg
- 1/2 cup (120 g) full-fat sour cream
- 1/4 cup (60 ml) warm water
- 1/2 teaspoon fine salt
- 1 tablespoon neutral oil
For the potato-cheese filling
- 1 1/2 lb (680 g) starchy potatoes such as russet, peeled and cubed
- 8 oz (225 g) dry-curd farmer cheese or quark, drained
- 1 medium yellow onion, finely diced
- 3 tablespoons unsalted butter
- 3/4 teaspoon kosher salt, plus more for the potato water
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons finely chopped chives, optional
For serving
- 1 large yellow onion, halved and thinly sliced
- 4 tablespoons unsalted butter
- 1/2 cup (120 g) sour cream, for topping
- 3 tablespoons chopped fresh dill or chives
Directions
- Bring a large pot of generously salted water to a boil. Add the cubed potatoes and cook until fork-tender, about 15 minutes. Drain well and return to the hot pot for 1 minute to release excess moisture, then mash until smooth.
- Meanwhile, melt 3 tablespoons butter in a skillet over medium heat. Add the diced onion and cook, stirring occasionally, until deeply golden, about 8 minutes. Set aside.
- In a large bowl, whisk together the flour and salt. Make a well in the center and add the egg, sour cream, warm water, and oil. Stir with a wooden spoon until a shaggy dough forms, then turn onto a floured surface and knead until smooth and just tacky, about 5 minutes. Cover loosely and rest for 20 minutes.
- Mash the drained farmer cheese into the warm potatoes along with the caramelized onions (reserve a spoonful for garnish if desired), salt, and pepper until evenly blended. Taste and adjust seasoning, then let cool until just warm.
- Roll the dough out on a floured surface to about 1/8-inch (3 mm) thick. Cut into 2 1/2-inch rounds with a glass or cutter. Place a generous tablespoon of filling in the center of each round, fold the dough over to form a half-moon, and press the edges firmly to seal, crimping with a fork.
- Bring a wide pot of salted water to a gentle boil. Cook the pierogi in batches of 8 to 10 for 3 to 4 minutes, until they float and the dough looks slightly puffed. Lift out with a slotted spoon and drizzle with a little melted butter or a touch of oil to keep them from sticking.
- While the pierogi cook, melt 4 tablespoons butter in a large skillet over medium heat, add the sliced onion, and cook until soft and lightly browned, about 6 minutes. Add the drained pierogi and gently pan-fry, turning once, until both sides are lightly golden, 2 to 3 minutes per side.
- Serve the pierogi hot, topped with the caramelized onions, a generous spoonful of sour cream, and a sprinkle of fresh dill or chives.
Cook’s Notes
- For the most authentic flavor, seek out Polish-style twaróg at an Eastern European market; if unavailable, whole-milk ricotta drained in cheesecloth for 2 hours is a reliable substitute.
- Keep the dough, filling, and work surface lightly floured as you go because the soft dough can turn sticky quickly once rested.
- To make ahead, freeze the uncooked pierogi on a parchment-lined tray until solid, then transfer to a freezer bag; boil them straight from the freezer, adding about 2 extra minutes to the cooking time.
- Always start the cooking water at a gentle boil rather than a hard rolling boil, which can tear the delicate seams of the dumplings.
- A small splash of the starchy cooking water tossed with the finished pierogi keeps them glossy and prevents sticking if you are not pan-frying them immediately.
