Poland • National Dish • Main Course

Pierogi (Polish Potato Dumplings)

These Polish pierogi are tender dumplings filled with creamy potato, farmer cheese, and fried onion, then served with butter and sour cream.

Servings6

Prep Time60 min

Cook Time30 min

DifficultyModerate

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Ingredients

US Metric

For the dough

3 cups all-purpose flour, plus more for dusting

1 tsp fine salt

1 large egg

3/4 cup warm water, plus 1 to 2 tbsp more if needed

1 tbsp neutral oil or melted butter

For the filling

1 1/2 lb starchy potatoes, peeled and cut into chunks

1 tbsp butter

1 medium yellow onion, finely chopped

8 oz farmer cheese, twaróg, or well-drained cottage cheese

3/4 tsp fine salt, plus more for boiling water

1/2 tsp freshly ground black pepper, or more to taste

For serving

2 tbsp butter

1 small onion, thinly sliced or finely chopped

1/2 cup sour cream, optional

2 tbsp chopped chives or dill, optional

For the dough

375 g all-purpose flour, plus more for dusting

1 teaspoon fine salt

1 large egg

180 ml warm water, plus 1–2 tablespoons more if needed

1 tablespoon neutral oil or melted butter

For the filling

680 g starchy potatoes, peeled and cut into chunks

1 tablespoon butter

1 medium yellow onion, finely chopped

225 g farmer cheese, twaróg, or well-drained cottage cheese

¾ teaspoon fine salt, plus more for boiling water

½ teaspoon freshly ground black pepper, or more to taste

For serving

2 tablespoons butter

1 small onion, thinly sliced or finely chopped

125 ml sour cream, optional

2 tablespoons chopped chives or dill, optional

Instructions

Make the filling first. Place the potatoes in a pot of salted cold water, bring to a boil, and cook for 15–20 minutes, until very tender.
Drain the potatoes well, then mash until smooth. Let them steam-dry for a few minutes so the filling does not turn watery.
Melt the butter in a skillet over medium heat. Add the chopped onion and cook for 8–10 minutes, stirring often, until soft, golden, and sweet.
Stir the fried onion into the mashed potatoes. Add the farmer cheese, salt, and black pepper, then mix until thick and well combined. Taste and adjust the seasoning. The filling should be savory and a little peppery.
Spread the filling on a plate or tray and let it cool completely. Chilled filling is much easier to shape.
Make the dough. In a large bowl, mix the flour and salt. Add the egg, warm water, and oil or melted butter. Stir until a rough dough forms.
Knead the dough on a lightly floured surface for 6–8 minutes, until smooth and elastic. If it feels dry, add warm water 1 teaspoon at a time. If sticky, dust lightly with flour.
Cover the dough with a clean towel or wrap and let it rest for 30 minutes.
Divide the dough in half. Roll one half on a lightly floured surface to about 2–3 mm thick. Keep the remaining dough covered.
Cut circles using a 7.5–8 cm round cutter or glass. Place about 1 tablespoon of filling in the center of each circle.
Fold each circle into a half-moon, pressing the edges firmly to seal. Make sure no filling gets trapped in the seam. Pinch again if needed.
Place finished pierogi on a lightly floured tray and cover with a towel while you shape the rest.
Bring a large pot of salted water to a gentle boil. Cook the pierogi in batches for 3–4 minutes, or about 1–2 minutes after they float to the surface.
Lift them out with a slotted spoon and place on a buttered plate or tray so they do not stick.
For serving, melt butter in a skillet and cook the sliced or chopped onion until golden. Toss the boiled pierogi gently in the onion butter, or pan-fry them for 2–3 minutes per side until lightly golden.
Serve warm with sour cream and chives or dill if using.

Cultural Context

Pierogi show up everywhere in Poland, from family kitchens to milk bars to holiday tables. The potato-and-cheese version, often called pierogi ruskie, is especially beloved. Despite the name, it is tied to the old Ruthenian region rather than modern Russia, which is a useful distinction if dinner conversation suddenly becomes a history seminar.

The beauty of pierogi is their generosity. They are humble, filling, and deeply satisfying, made from pantry basics but treated with real care. Rolling, filling, and sealing them takes time, so Polish families often make big batches. Some are boiled and eaten right away. Others are fried the next day, when they become even more dangerous to willpower.

Fun Fact

Pierogi can be filled with everything from potatoes and cheese to mushrooms, sauerkraut, meat, buckwheat, fruit, or sweet cheese. In Poland, they are not just one dish. They are more like an edible filing system for comfort, holidays, leftovers, and family opinions.

Cook’s Tip

Twaróg is the most traditional cheese for pierogi ruskie, but farmer cheese is usually the easiest North American substitute. Well-drained cottage cheese can work in a pinch, though it should be pressed or drained well so the filling stays thick. Ricotta is softer and milder, so use it only if you cannot find the others, and drain it first. Pierogi freeze well before boiling. Place shaped dumplings on a tray until firm, then transfer them to freezer bags. Boil from frozen, adding an extra 1–2 minutes. The dough scraps can be rerolled once, but avoid overworking them or the dumplings may turn tough. Pierogi are forgiving, but only up to a point. Like relatives at Christmas.

Trivia

Poland has many regional dumpling traditions, but pierogi became so iconic that Polish communities around the world now host pierogi festivals, competitions, and fundraisers. Dumplings: somehow both dinner and civic infrastructure.

About This Recipe

A fresh serving of global recipes, food stories, quizzes and delicious discoveries.

Pierogi (Polish Potato Dumplings)

Instructions

Cultural Context

Fun Fact

Cook’s Tip

Trivia

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