Heavenly good Polish dish
Pierogi are the perfect comfort food, combining Polish tradition, homeliness, and rich flavor. We tried them for the first time at the airport in Warsaw, and we loved them right away.
what are pierogi?
Pierogi are the perfect comfort food, combining Polish tradition, homeliness, and rich flavor. We tried them for the first time at the airport in Warsaw, and we loved them right away.
Pierogi are stuffed pockets made from a simple dough of flour, water, and salt. Traditionally, they are boiled in salted water and often pan-fried in butter afterward for extra flavor. The most well-known version is the one we’re making today, pierogi ruskie, filled with potatoes and cottage cheese, but there are countless variations—both savory and sweet.
Why are pierogi so popular?
- Made from simple ingredients found in every kitchen
- Suitable for vegetarians (and meat-eaters)—for a vegetarian version, simply skip the bacon when serving
- Excellent for freezing—so you always have them on hand
- Perfect for lunch, dinner, or dessert—just choose your filling!
filling ideas
Here are some more filling ideas if you’d like to try other varieties.
Some of the most popular pierogi fillings are:
- Potato and cottage cheese (the ones we’re making today)
- Ground meat
- Mushrooms and onions
- Sauerkraut
- Blueberries or plums (sweet version)
- Cottage cheese, vanilla, and lemon zest
Tip: The filling should always be dry enough so that the pierogi don’t open while cooking.
storing and freezing
Pierogi can be stored in two ways.
Refrigeration: Cooked pierogi can be cooled and stored in an airtight container in the fridge for up to 3 days. Before serving, reheat them well in a pan with sauce.
Freezing: Once shaped, place the pierogi on a tray or baking sheet and freeze until fully solid. Then transfer them to a freezer bag, which makes it easier to cook them individually. They can be stored in the freezer for up to 1 month. Pierogi can be cooked straight from frozen; just extend the cooking time slightly—about 3 extra minutes.
How to make Pierogi Ruskie at home (video)
Check this short video to master making pierogi at home.
next, try these stuffed pasta recipes
- Ricotta Ravioli
- Idrijski žlikrofi, or Potato Filled Pasta
- Tortellini stuffed with Mortadella
- Idrijski žlikrofi (Potato Filled Pasta) with Spring Sauce
Made in collaboration with Digital House d.o.o.
METHOD
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cook the potatoes
Place the potatoes in a large pot, cover with water, and cook until tender, about 45–60 minutes.
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dough
Prepare the dough. Place the flour in a bowl, add the hot water and oil, and season with a pinch of salt. Mix with a spoon, then knead by hand until elastic. Knead for 10 minutes. Leave the dough on the work surface and cover it with a bowl while you prepare the filling. Let it rest for 30 minutes, or place the bowl with the dough (covered with plastic wrap) in the refrigerator overnight.
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filling
Peel the potatoes while still hot and mash them into a bowl as if making mashed potatoes. Place a Tefal Unlimited pan over medium heat. Add the butter and chopped onion. Sauté over low heat for 10 minutes, stirring occasionally. Add the onion to the potatoes, then add the chopped parsley and cottage cheese and mix well. Season to taste with salt and pepper.
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shape
Roll out the dough to a thickness of 2–3 mm (about ¹⁄₁₆–⅛ inch). Cut out circles of the desired size; I used an 8 cm (about 3¼ inches) diameter. Place the filling in the center. Fold the dough over the filling and seal it tightly to form a pocket. Press the edges together well with your fingers.
Tip -
cook
Pour 2 liters (8 cups) of water into a large pot and salt it. When the water comes to a boil, add about one third (10) of the pierogi and cook for 3–4 minutes. Drain the cooked pierogi and prepare the sauce for serving.
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serve
Place a pan over medium heat and add the butter. Once it melts, add the bacon cut into small cubes. Sauté for one minute, then add the chopped onion and cook over medium heat for another 4 minutes. Add the drained pierogi and fry for about 2–3 minutes. Divide the pierogi among plates and serve. Optionally, add a little sour cream.
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