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Perfect Homemade Polish Pierogi Recipe with Easy Potato and Cheese Filling

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This recipe delivers perfect homemade Polish pierogi with a creamy potato and farmer cheese filling, featuring a tender dough and a comforting, classic flavor. Ideal for family gatherings and weeknight dinners.

Ingredients

Scale
  • 3 cups all-purpose flour (360 g), sifted
  • 1 large egg, room temperature
  • ¾ cup warm water (180 ml), adjust as needed
  • 1 tsp salt (5 g) for dough
  • 2 tbsp vegetable oil or melted butter (30 ml)
  • 3 medium russet potatoes (about 1 lb/450 g), peeled and cubed
  • 8 oz farmer cheese (225 g), crumbled
  • 2 tbsp unsalted butter (28 g), melted
  • ½ tsp salt (2.5 g) for filling, adjust to taste
  • ¼ tsp ground black pepper (1.25 g), freshly cracked
  • ½ tsp onion powder (optional)
  • Unsalted butter, melted, for drizzling (optional)
  • 1 large onion, thinly sliced and caramelized (optional)
  • Sour cream for dipping (optional)

Instructions

  1. Prepare the filling: Place peeled and cubed potatoes in a large pot, cover with cold water, add a pinch of salt, and bring to a boil. Cook until very tender, about 15-20 minutes. Drain thoroughly.
  2. Mash the warm potatoes using a potato masher or ricer until smooth. Let cool slightly.
  3. Add crumbled farmer cheese, melted butter, salt, pepper, and onion powder to the mashed potatoes. Mix gently until combined. Adjust seasoning if needed. Set aside.
  4. Make the dough: In a large bowl, combine flour and salt. Make a well in the center, crack in the egg, and add vegetable oil or melted butter.
  5. Gradually pour in warm water while mixing until dough forms. It should be soft but not sticky; adjust water or flour as needed.
  6. Turn dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let rest for at least 20 minutes.
  7. Shape the pierogi: Roll out dough on a floured surface to about 1/8 inch (3 mm) thickness.
  8. Cut out circles using a 3-inch round cutter or glass. Gather scraps and reroll as needed.
  9. Place about 1 heaping teaspoon (15 ml) of filling in the center of each circle. Fold dough over to form a half-moon shape and press edges firmly to seal. Crimp edges with a fork if desired.
  10. Cook the pierogi: Bring a large pot of salted water to a boil. Drop pierogi in batches, stirring gently to prevent sticking.
  11. When pierogi float to the top, cook for an additional 2-3 minutes to heat through. Remove with a slotted spoon and place on a warm platter.
  12. Optional finishing: Melt butter in a skillet over medium heat, add caramelized onions, and sauté boiled pierogi for 2-3 minutes on each side until golden and slightly crispy. Serve warm with sour cream.

Notes

Do not overcrowd the boiling pot to prevent sticking. If dough tears, dab edges with water before sealing. Let dough rest to make rolling easier. For a gluten-free version, substitute flour with a gluten-free blend and handle dough gently. Optional pan-frying with caramelized onions adds flavor and texture.

Nutrition

Keywords: pierogi, Polish pierogi, homemade pierogi, potato and cheese pierogi, comfort food, traditional Polish recipe

Find it online: https://sweetstirring.com/perfect-homemade-polish-pierogi-recipe-with-easy-potato-and-cheese-filling/