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Crispy Polish Pierogi Recipe with Potato and Farmer Cheese Filling Perfect for Beginners

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This recipe offers crispy, golden Polish pierogi filled with a creamy potato and farmer cheese mixture. It’s beginner-friendly, quick, and delivers a perfect balance of crispy exterior and soft, savory filling.

Ingredients

Scale
  • 3 cups (360g) all-purpose flour, sifted
  • 1 large egg, room temperature
  • ½ cup (120ml) plain yogurt or sour cream
  • 1 teaspoon salt
  • ¼ cup (60ml) water, as needed
  • 2 tablespoons unsalted butter, melted
  • 3 medium russet potatoes (about 1.5 pounds / 700g), peeled and diced
  • 1 cup (225g) farmer cheese, crumbled
  • 1 medium yellow onion, finely chopped
  • 2 tablespoons butter (for sautéing onions)
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons fresh parsley, chopped (optional)
  • 3 tablespoons vegetable oil or clarified butter (for frying)

Instructions

  1. Place diced potatoes in a pot of salted water and bring to a boil. Cook until tender, about 15-20 minutes. Drain and mash until smooth but not watery. Set aside to cool slightly.
  2. Melt 2 tablespoons butter in a skillet over medium heat. Add finely chopped onions and cook until golden and soft, about 8 minutes. Remove from heat and let cool.
  3. In a bowl, combine mashed potatoes, cooled onions, crumbled farmer cheese, salt, pepper, and chopped parsley if using. Stir gently to combine and adjust seasoning. Set aside.
  4. In a large bowl, whisk together flour and salt. Add egg, yogurt (or sour cream), and melted butter. Mix until dough starts to come together. Slowly add water a tablespoon at a time if dough feels too dry. Knead on a floured surface for 5-7 minutes until smooth and elastic. Cover and let rest for 20 minutes.
  5. Divide dough into two portions. Roll one portion on a floured surface to about 1/8-inch (3mm) thickness. Using a 3-inch round cutter or glass, cut out circles. Gather scraps, reroll, and cut more circles.
  6. Place about 1 tablespoon of filling in the center of each dough circle. Fold dough over to form a half-moon shape. Press edges firmly to seal, using a fork to crimp if desired. Avoid overfilling.
  7. Bring a large pot of salted water to a gentle boil. Drop pierogi in batches and cook until they float plus 1-2 minutes, about 4-5 minutes total. Remove with a slotted spoon and drain well.
  8. Heat vegetable oil or clarified butter in a skillet over medium heat. Fry boiled pierogi in batches until golden and crispy on both sides, about 3-4 minutes per side. Transfer to paper towel-lined plate.
  9. Serve warm with sour cream or caramelized onions.

Notes

Use room temperature ingredients for easier dough handling. Avoid overfilling pierogi to prevent bursting. Frying after boiling adds a crispy texture and golden color. Work in small batches to avoid overcrowding the pot or pan. Dough can be made a day ahead and refrigerated. Leftovers keep well refrigerated for 3 days and reheat best by pan-frying or baking. Freeze uncooked pierogi on a tray before transferring to a freezer bag for longer storage.

Nutrition

Keywords: pierogi, Polish pierogi, crispy pierogi, potato pierogi, farmer cheese, dumplings, comfort food, beginner recipe

Find it online: https://sweetstirring.com/crispy-polish-pierogi-recipe-with-potato-and-farmer-cheese-filling-perfect-for-beginners/