UntrainedChef
Potato and Cheese Pierogi - polish, dumplings recipe

Potato and Cheese Pierogi

1 hr 15 min
2 portions

Classic Polish dumplings with a comforting potato and cheese filling. A beloved dish that can be boiled, pan-fried, or both for the best texture.

Instructions

  1. 1

    Combine flour and salt, then mix in the egg and warm water to form a shaggy dough.

  2. 2

    Knead on a floured surface for about 10 minutes until smooth. Cover and rest for 30 minutes.

  3. 3

    Boil the potatoes until tender, drain well, and mash while still hot.

  4. 4

    Cook the onion in butter over medium-low heat until deeply golden, about 15 minutes.

  5. 5

    Combine the mashed potatoes with cheese and half the onions. Season to taste.

  6. 6

    Roll the dough thin and cut circles about 8cm across.

  7. 7

    Place filling in the center of each circle, fold in half, and press edges firmly to seal.

  8. 8

    Boil in salted water in batches until they float, then cook 3-4 minutes more.

  9. 9

    Serve topped with the remaining onions, sour cream, and fresh dill.

Per average serving

744
Calories
kcal
24.4
Protein
g
107.4
Carbs
g
23.5
Fat
g
6.7g
Fiber
6.2g
Sugar
784mg
Sodium

Tips from the kitchen

  • Mash the potatoes while they're hot and let them cool before mixing with the cheese. Warm filling makes the dough soft and harder to seal.
  • Don't rush the onions in step 4. Fifteen minutes on medium-low gets them deep gold and sweet. If they brown fast, your heat is too high.
  • Keep the rolled dough covered with a towel while you work. It dries out quickly and then the edges won't stick.
  • Press the edges firmly and check there's no filling on the seam. A pinch of filling stuck in the fold will make them pop open in the water.
  • After boiling, pan-fry them in a little of the leftover butter until the bottoms crisp up. Boiled then fried is the best of both.

Ways to vary it

  • Swap some of the farmer cheese for a handful of grated sharp cheese if you want more bite in the filling.
  • A few crispy bacon bits stirred into the potato mix is a common addition if you're not keeping it vegetarian.
  • Try a spoon of caramelized onion folded right into the filling along with the half you already use on top.

Storage & leftovers

Cooked pierogi keep in the fridge for 3 days in a covered container. They freeze well raw: lay them on a tray until solid, then bag them and boil straight from frozen, adding a minute or two. Reheat leftovers in a buttered pan rather than the microwave so they don't go gummy.

What to serve with it

A bowl of sour cream on the side and a simple cucumber salad with dill cuts through the richness. Cold beet soup is nice alongside in summer.

UC
By Untrained ChefPublished 1 February 2026 · Updated 7 June 2026

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