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Golden Polish pierogi arranged on a rustic wooden plate, topped with caramelized onions and fresh herbs, with melted butter glistening on top

Polish Pierogi

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Prep Time 1 hour 30 minutes
Cook Time 20 minutes
Total Time 1 hour 50 minutes
Servings 6 servings
Calories 385 kcal

Equipment

  • Large mixing bowl
  • Rolling pin
  • 3-inch round cutter
  • Large pot
  • Slotted spoon
  • Large skillet

Ingredients
  

  • 3 cups all-purpose flour
  • 1 large egg
  • 1/2 cup sour cream
  • 1/4 cup warm water
  • 1 teaspoon salt
  • 2 tablespoons butter melted

For the Filling:

  • 2 pounds Yukon Gold potatoes peeled and cubed
  • 8 oz farmer's cheese or ricotta
  • 2 tablespoons butter
  • 1 teaspoon salt or to taste
  • 1/2 teaspoon white pepper

For Serving:

  • 2 large yellow onions sliced
  • 4 tablespoons butter
  • 2 tablespoons fresh chives chopped
  • 1/2 cup sour cream for serving

Instructions
 

Make the Dough:

  • In a large mixing bowl, whisk together flour and salt. Create a well in the center and add the egg, sour cream, melted butter, and warm water.
  • Using a wooden spoon, gradually incorporate the flour into the wet ingredients until a shaggy dough forms.
  • Turn onto a floured surface and knead for 8-10 minutes until smooth and elastic. The dough should be soft but not sticky.
  • Wrap in plastic wrap and let rest for 30 minutes at room temperature.

Prepare the Filling:

  • Boil the cubed potatoes in salted water until fork-tender, about 15-20 minutes.
  • Drain thoroughly and immediately mash while hot until completely smooth. No lumps!
  • Stir in the farmer's cheese, butter, salt, and white pepper until well combined. Taste and adjust seasoning. Let cool completely.

Assemble the Pierogi:

  • Divide the dough into 4 portions. On a floured surface, roll each portion to 1/8-inch thickness.
  • Using a 3-inch round cutter or glass, cut circles from the dough. Re-roll scraps as needed.
  • Place 1 tablespoon of filling in the center of each circle. Brush edges with water.
  • Fold the dough over to create a half-moon shape and crimp edges firmly with a fork or your fingers to seal completely.

Cook and Serve:

  • Bring a large pot of salted water to a gentle boil. Working in batches, add pierogi and cook until they float to the surface, about 3-4 minutes.
  • Meanwhile, caramelize the onions: In a large skillet, melt butter over medium heat. Add sliced onions and cook, stirring occasionally, until golden brown and jammy, about 15-20 minutes.
  • Remove pierogi with a slotted spoon and add directly to the skillet with onions. Gently toss to coat.
  • Serve immediately topped with caramelized onions, fresh chives, and dollops of sour cream.

Notes

Storage tip: Uncooked pierogi can be frozen for up to 3 months. Arrange on a floured baking sheet, freeze until solid, then transfer to freezer bags. Cook directly from frozen, adding 2-3 extra minutes to boiling time. Leftover cooked pierogi can be pan-fried in butter until crispy for a delicious next-day treatment.

Nutrition

Calories: 385kcalCarbohydrates: 58gProtein: 12gFat: 12gSodium: 520mgFiber: 3gSugar: 4g
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