Tulo

Easy Polish Pierogi Recipe (Potato and Cheese)

A plate of golden pan-fried potato and cheese pierogi topped with browned onions and a dollop of sour cream.
Photo by Anh Nguyen on Pexels

A sour cream dough stays pliable enough to seal tightly without cracking, and boiling the pierogi first before pan-frying gives them a tender interior with a crisp, browned exterior, the same two-step method used in Polish home kitchens.

Prep
60 min
Cook
25 min
Total
85 min
Servings
6

Ingredients

Servings6
  • 2 1/2 cups all-purpose flour
  • 1 egg large egg
  • 1/3 cup sour cream
  • 1/3 cup warm water
  • 1 tsp salt
  • 1 1/2 lbs russet potatoes, peeled and quartered
  • 1 cup farmer cheese or dry curd cottage cheese
  • 2 medium yellow onion, finely chopped, divided
  • 6 tbsp unsalted butter, divided
  • 1/4 tsp black pepper

Nutrition per serving

Calories
998
Protein
11g
Carbs
50g
Fat
86g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1In a large bowl, whisk together the flour and salt. Make a well in the center and add the egg, sour cream, and warm water.
  2. 2Mix with a fork until a shaggy dough forms, then turn out onto a floured surface and knead for 5-6 minutes until smooth and elastic. Wrap in plastic and let rest at room temperature for 30 minutes.
  3. 3Meanwhile, boil the potatoes in salted water for 15-18 minutes until fork-tender. Drain well and mash while still hot, leaving no lumps.
  4. 4Melt 2 tablespoons of butter in a skillet over medium heat and cook half the chopped onion for 5-6 minutes until soft and golden. Stir the cooked onion, farmer cheese, and black pepper into the mashed potatoes. Taste and adjust salt.
  5. 5Divide the rested dough in half (keep the unused half covered). Roll one portion out to about 1/8-inch thickness on a floured surface.
  6. 6Cut rounds with a 3-inch cutter or glass. Place a heaping teaspoon of filling in the center of each round.
  7. 7Fold the dough over the filling into a half-moon and pinch the edges firmly to seal, pressing out any trapped air as you go. Set sealed pierogi on a floured tray without letting them touch.
  8. 8Bring a large pot of salted water to a gentle boil. Cook pierogi in batches of 8-10 for 3-4 minutes, until they float, then let them simmer 1 more minute. Lift out with a slotted spoon.
  9. 9Melt the remaining butter in a large skillet over medium heat and cook the rest of the chopped onion until golden. Add the boiled pierogi in a single layer and fry for 2-3 minutes per side until browned and crisp.
  10. 10Serve hot, with the fried onions spooned over the top and sour cream on the side.

Tips & variations

  • Farmer cheese is drier than regular cottage cheese and holds its shape in the filling; if using cottage cheese, drain it in a fine sieve for 20 minutes first to remove excess liquid.
  • Sauteed mushrooms and cabbage make a classic meatless filling swap for the potato and cheese mixture.
  • Uncooked, shaped pierogi freeze well: freeze in a single layer on a tray until solid, then transfer to a bag. Boil straight from frozen, adding 1-2 extra minutes.

Storage & reheating

Store cooked pierogi in an airtight container in the refrigerator for up to 3 days. Reheat by pan-frying in a little butter over medium heat until heated through and re-crisped, rather than microwaving, which turns the dough rubbery.

Tips from the Tulo kitchen

  • Rolling the dough slightly thinner near the edges than the center helps the seal hold without becoming too thick or doughy when folded.
  • Keep unused dough covered with a damp towel while shaping; it dries out and cracks quickly once exposed to air.

FAQ

Can I make the dough ahead of time?

Yes. The dough can be wrapped tightly and refrigerated for up to 24 hours; let it come back to room temperature for about 20 minutes before rolling.

Why did my pierogi fall apart in the boiling water?

This almost always means the edges weren't sealed tightly enough or the dough was rolled too thin; press the seams firmly with fingers or the tines of a fork before boiling.

Can pierogi be baked instead of fried?

Yes, though the texture changes. After boiling, brush with melted butter and bake at 400°F (200°C) for about 15 minutes, flipping once, but they won't get as crisp as pan-frying.

What's the best way to serve leftover fillings if dough runs out?

Extra potato and cheese filling reheats well as a simple side dish on its own, or can be stirred into scrambled eggs.

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