Pierogi (Traditional Polish Dumplings)
Hailing from my grandmother and cherished for generations in our family, this Polish pierogi recipe is a treasured tradition. Filled with a delectable mixture of cheese, potatoes, and mushrooms, though you can customize the fillings to your preference. The serving options for pierogi are diverse—experiment by topping them with fried onions and parsley or indulging in them with sour cream, melted butter, and crispy bacon.
Ingredients
Filling
- 3 tablespoons vegetable oil, or as needed
- 3 onions, chopped
- 2 ½ cups mushrooms, peeled and sliced
- 7 potatoes, peeled and boiled
- 1 ⅓ (15 ounce) containers farmer's cheese
- 1 tablespoon sour cream
- salt and ground black pepper to taste
Dough
- 8 cups all-purpose flour, or more as needed
- 2 large eggs
- 6 tablespoons unsalted butter, room temperature
- 2 cups lukewarm water
Instructions
- Prepare filling: Heat oil in a large skillet over medium heat. Cook and stir onions and mushrooms in hot oil until soft, about 15 minutes. Remove from heat and set aside.
- Pass potatoes and farmer's cheese separately through a food grinder or food processor, place both in a large bowl. Add onion-mushroom mixture, sour cream, salt, and pepper; mix until well combined and set filling aside.
- Make dough: Place flour on a clean work surface and form a well in the center. Crack eggs into the well. Add butter and a few tablespoons warm water. Mix with your hands, gradually adding more warm water, 1 tablespoon at a time, as you go. Knead until dough is soft and smooth, adding more flour to the work surface as needed.
- Roll out 1/4 of the dough to an 1/8-inch thickness. Use a glass or round cookie cutter to cut out circles, saving any excess dough for your next batch. Place 1 teaspoon filling in the center of each dough circle. Fold dough over into a half-moon shape and pinch edges together to seal. Cover pierogi with a clean dish towel and repeat with remaining dough and filling.
- Bring a large pot of salted water to a gentle boil. Cook pierogi in batches, about 20 at a time, in boiling water until they float to the surface, 10 to 15 minutes. Remove with a slotted spoon to a strainer to drain.
Notes
- You can use cream cheese or ricotta instead of farmer’s cheese.
- Polish white cheese or Russian tvorog (curd cheese) is used in Poland. You may be able to find them at a Polish market.
- You can freeze any extra uncooked pierogi.
Nutrition
Calories: 76kcalCarbohydrates: 11gProtein: 3gFat: 2gSaturated Fat: 1gCholesterol: 9mgSodium: 14mgPotassium: 55mgFiber: 1gSugar: 1gVitamin C: 1mgCalcium: 25mgIron: 1mg
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