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authentic Polish pierogi

Pierogi (Polish Dumplings / Vareniki)

Authentic Polish pierogi — soft, hand-folded dumplings filled with potatoes and cheese.
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Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings: 40 pierogi
Course: Main Course
Cuisine: Polish
Ingredients Equipment Method Notes

Ingredients
  

For the dough:
  • 4 cups 500 g all-purpose flour
  • 1 large egg
  • 1 pinch of salt
  • 1 cup 250 ml warm water
  • 2 tbsp vegetable oil
For the potato and cheese filling:
  • 1 lb 500 g potatoes
  • 7 oz 200 g cottage cheese or farmer’s cheese (or ricotta)
  • 1 medium onion
  • 2 tbsp butter
  • Salt and black pepper to taste

Equipment

  • Large mixing bowl
  • Rolling Pin
  • Round cutter or glass (3 inches / 7–8 cm wide)
  • Large pot for boiling
  • Skimmer spoon
  • Frying pan

Method
 

Make the dough:
  1. In a large bowl, mix the flour and salt. Make a well in the center and add the egg, oil, and warm water gradually. Mix until combined, then knead for 5–10 minutes until smooth and elastic. Cover and let rest for 30 minutes.
Prepare the filling:
  1. Peel and boil the potatoes in salted water until tender. Drain and mash. Sauté the finely chopped onion in butter until golden, then mix into the mashed potatoes with cheese, salt, and pepper. Let cool.
Shape the pierogi:
  1. Roll out dough on a floured surface to about 2 mm thickness. Cut circles with a glass or cutter. Place a spoonful of filling in the center, fold over, and seal edges firmly (fork decoration optional).
Cook the pierogi:
  1. Bring salted water to a gentle boil. Drop pierogi in batches. When they float, cook 2–3 more minutes. Remove with a slotted spoon.
Optional pan-fry:
  1. For extra flavor and a golden exterior, sauté boiled pierogi in butter until lightly browned.

Notes

-Adjust flour or water for dough consistency.
-Seal edges tightly to prevent leaks.
-Cook in small batches to avoid overcrowding.
-Freeze uncooked pierogi on a floured tray, then store in freezer bags. Cook directly from frozen when needed.