Best 7 Polish Pierogi Recipes

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Pierogi, a traditional Polish dumpling, is a delectable treat that has captured the hearts of food lovers worldwide. These delightful pockets of dough are typically filled with a savory or sweet mixture and then boiled or fried until golden brown. Our comprehensive guide unveils the secrets behind creating authentic Polish pierogi from scratch, with a diverse selection of fillings and cooking methods to suit every palate.

From the classic potato and cheese pierogi, a harmonious blend of mashed potatoes, cheddar, and onion, to the more adventurous sauerkraut and mushroom pierogi, bursting with tangy sauerkraut and earthy mushrooms, our recipes cater to various tastes and preferences. Vegetarian enthusiasts will delight in our spinach and feta pierogi, where spinach and feta cheese unite in a symphony of flavors, while meat lovers can indulge in our hearty meat pierogi, filled with a succulent combination of ground beef, pork, and onion.

For those with a sweet tooth, our dessert pierogi section offers a delightful array of options. Our strawberry pierogi, brimming with sweet strawberries and a hint of cinnamon, is a perfect summer treat, while our blueberry pierogi, filled with plump blueberries and a touch of lemon zest, offers a refreshing burst of flavor. And for a truly decadent treat, try our Nutella pierogi, where a rich Nutella filling is enveloped in a delicate dough.

Whether you prefer traditional or modern fillings, boiled or fried pierogi, our collection of recipes provides a culinary journey through the diverse world of Polish pierogi. With step-by-step instructions and helpful tips, we empower you to recreate these culinary gems in the comfort of your own kitchen. Embark on this delightful adventure and discover the joy of pierogi, a true testament to Polish culinary heritage.

Here are our top 7 tried and tested recipes!

HOMEMADE POLISH PIEROGI



Homemade Polish Pierogi image

My mother made many dozens of these and measured ingredients using the palm of her hand. We've passed the recipe down over the years as the family has grown. -Veronica Weinkauf, South Bend, Indiana

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 11

2 large eggs
1/4 cup water
1/2 teaspoon salt
2 cups all-purpose flour
1 large egg
1 teaspoon salt
1/2 teaspoon sugar
Dash pepper
1 carton (15 to 16 ounces) soft farmer cheese or whole-milk ricotta cheese
1 to 4 tablespoons butter, divided
Optional: sour cream and minced chives

Steps:

  • In a large bowl, whisk eggs, water and salt until blended; gradually stir in flour. Transfer to a lightly floured surface; knead 10-12 times, forming a firm dough. Cover and let rest 10 minutes., For filling, in a small bowl, whisk egg, salt, sugar and pepper. Stir in cheese., Divide dough into 4 portions. On a lightly floured surface, roll each portion to 1/8-in. thickness; cut with a floured 4-in. round cookie cutter. Place 1 tablespoon filling in center of each circle. Moisten edges with water; fold in half and press edges to seal. Repeat with remaining dough and filling. , In a 6-qt. stockpot, bring water to a boil. Add pierogi in batches; reduce heat to a gentle simmer. Cook until pierogi float to the top and are tender, 2-3 minutes. Remove with a slotted spoon., In a large skillet, heat 1 tablespoon butter over medium-high heat. Add pierogi in batches; cook until golden brown, 1-3 minutes on each side, adding additional butter as necessary. If desired, serve with sour cream and chives.

Nutrition Facts : Calories 230 calories, Fat 6g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 500mg sodium, Carbohydrate 32g carbohydrate (8g sugars, Fiber 1g fiber), Protein 11g protein.

PIEROGI (TRADITIONAL POLISH DUMPLINGS)



Pierogi (Traditional Polish Dumplings) image

This authentic Polish pierogi recipe is from my grandmother and has been handed down in our family for generations. The pierogi are filled with cheese, potatoes, and mushrooms but you can use the dough recipe and stuff them with other fillings to your liking. There are many ways to serve pierogi - either topped with fried onions and parsley or serve them with sour cream, melted butter, and fried pieces of bacon.

Provided by Magda

Categories     Main Dish Recipes     Dumpling Recipes

Time 1h55m

Yield 80

Number Of Ingredients 11

1 ⅓ (15 ounce) containers farmer's cheese
7 potatoes, peeled and boiled
3 tablespoons vegetable oil, or as needed
2 ½ cups mushrooms, peeled and sliced
3 onions, chopped
1 tablespoon sour cream
salt and ground black pepper to taste
8 cups all-purpose flour, or more as needed
2 eggs
6 tablespoons unsalted butter, room temperature
2 cups lukewarm water

Steps:

  • Pass farmer's cheese and cooked potatoes separately through a food grinder or food processor.
  • Heat oil in a large skillet over medium heat and cook mushrooms and onions until soft, about 15 minutes. Remove from heat.
  • Combine farmer's cheese, potatoes, mushroom mixture, sour cream, salt, and pepper in a bowl. Mix together and set filling aside.
  • Place flour on a clean work surface and make a well in the center. Crack both eggs into the well. Add butter and a few tablespoons of the warm water. Mix with your hands, gradually adding more warm water, 1 tablespoon at a time, as you go. Knead well, continuing to add more water as needed. Knead until dough is soft and smooth, adding more flour to the work surface as needed.
  • Cut off 1/4 of the dough and roll out to a thickness of 1/8 inch. Cut out circles using a glass or a round pastry cutter, saving the excess dough for your next batch.
  • Fill each dough circle with 1 teaspoon of filling. Fold dough over into a half-moon shape and pinch edges together to seal. Cover with a clean dish towel so pierogi won't dry out and repeat with remaining dough and filling.
  • Bring a large pot of salted water to a gentle boil. Add the pierogi in batches, about 20 at a time, and cook until they float to the surface, 10 to 15 minutes. Remove with a slotted spoon and drain in a strainer. Repeat with the remaining pierogi.

Nutrition Facts : Calories 75.8 calories, Carbohydrate 11.3 g, Cholesterol 9.2 mg, Fat 2.2 g, Fiber 0.6 g, Protein 2.5 g, SaturatedFat 1.1 g, Sodium 13.8 mg, Sugar 0.5 g

POLISH PIEROGI (CHEESE FILLING)



Polish Pierogi (Cheese Filling) image

Make and share this Polish Pierogi (Cheese Filling) recipe from Food.com.

Provided by littleturtle

Categories     One Dish Meal

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 13

8 ounces ricotta cheese or 8 ounces cream cheese, softened
1 egg
1 tablespoon lemon juice
1 onion, finely chopped & fried in
butter
salt
pepper
1 teaspoon sugar
4 cups flour
2 eggs
1 teaspoon salt
3/4-1 cup warm chicken stock or 3/4-1 cup chicken bouillon
12 cups salt water

Steps:

  • Combine all of the ingredients listed under filling and refrigerate until ready to assemble pierogi.
  • Combine the ingredients listed under dough and knead until well blended (dough should be somewhat dry and about the consistency of play-doh, you can knead in more flour if needed).
  • Twist off workable portions of dough and roll out very thin on a floured surface.
  • Using a glass with a thin lip, dip lip of glass in flour and cut circles out of the dough.
  • Place about 2 tsp filling in the center of each dough circle.
  • Moisten outer edges with water and fold dough over to close.
  • Seal edges by pressing gently with the back of a fork or pinching together with your fingers.
  • Cook 12 pierogi at a time, reducing heat to a gentle boil; boil, stirring occasionally to keep from sticking to the bottom, until pierogi float to the surface (about 5 minutes).
  • Rinse in cold water, then drizzle melted butter or vegetable oil over dough to keep from sticking.
  • Repeat with remaining pierogi.
  • At this point you can serve them warm, freeze them for later use, deep fry them until golden brown or pan fry them in butter with onions over medium heat, lightly browning both sides before serving.

POLISH PIEROGI



Polish Pierogi image

I'm from a small town in New Jersey where a number of Polish immigrants-including my parents-settled. My mother was a great cook who taught me lots of Polish recipes like this one, which I have adapted to use in my catering business. Also called Polish lasagna, it's a real crowd-pleaser! -Adeline Piscitelli, Sayreville, New Jersey

Provided by Taste of Home

Categories     Side Dishes

Time 1h15m

Yield 4-1/2 dozen.

Number Of Ingredients 25

DOUGH:
4 cups all-purpose flour
2 large eggs, room temperature
1/2 cup sour cream
1 teaspoon salt
2/3 cup warm water
POTATO FILLING:
1/2 pound potatoes, peeled, cooked, drained and mashed, about 2 medium
1/4 medium onion, chopped
2 tablespoons butter, softened
1/4 teaspoon salt
1/4 teaspoon pepper
CHEESE FILLING:
1 cup 4% cottage cheese, drained and patted dry
1 large egg yolk, beaten
1/4 teaspoon salt
2 tablespoons butter, melted
COOKING LIQUID:
3 chicken bouillon cubes
8 cups water
1 teaspoon canola oil
TOPPING:
1/2 cup butter
1 large onion, chopped
2 cups sliced mushrooms

Steps:

  • To make dough, mix flour, eggs, sour cream, salt and water (a little at a time). Knead dough until firm and elastic; cover and let rest 10 minutes. , For potato filling, combine ingredients; set aside. For cheese filling, combine ingredients; set aside. , Divide dough into 3 parts. On floured surface, roll dough to 1/8-in. thickness; cut into 3-in. rounds with cutter, rerolling dough as needed. Place 1 teaspoon filling in center of each round; fold and press edges together firmly to seal. , Dissolve bouillon cubes in water in large saucepan; add oil. Heat to a simmer over medium heat. Working in batches, drop pierogi into simmering water. Do not crowd. Simmer until tender, about 15 minutes, stirring gently with wooden spoon to prevent sticking. Remove with slotted spoon; drain well. , Melt butter in a large skillet over medium heat; add onion. Cook until lightly browned, 2-3 minutes. Add mushrooms; cook until tender, stirring occasionally, about 5 minutes. Place drained pierogi on serving platter. Top evenly with mushroom mixture.

Nutrition Facts : Calories 223 calories, Fat 11g fat (6g saturated fat), Cholesterol 54mg cholesterol, Sodium 366mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.

PIEROGI LENIWE (LAZY POLISH RAVIOLI) (SWEET CHEESE VERSION)



Pierogi Leniwe (Lazy Polish Ravioli) (Sweet Cheese Version) image

Thick and delicious pasta dumplings with the filling mixed right into the dough so you don't have to stuff them. Pronounced pyeh-RAW-ghee (this is the plural form, just one is called pierog, but they're so good you'll almost never eat just one.) This sweet cheese version topped with butter-browned bread crumbs makes for an interesting dessert, but also makes a nice light lunch.

Provided by littleturtle

Categories     Dessert

Time 1h5m

Yield 18 pierogi

Number Of Ingredients 9

3/4 lb farmer's cheese, crumbled or 3/4 lb dry-curd cottage cheese
3 eggs, lightly beaten
2 tablespoons sugar
2 tablespoons unsalted butter, softened
2/3 cup flour
2 quarts water
1/2 teaspoon salt
8 tablespoons unsalted butter, cut into 1/2-inch pieces
1/2 cup dry breadcrumbs

Steps:

  • Use a spoon to push the cheese through a fine sieve into a deep bowl.
  • Beat in the eggs, then the sugar and the butter.
  • Sift the flour over the cheese mixture and stir until the flour is completely absorbed.
  • Knead like bread to mix well.
  • Divide the dough into 3 equal parts and roll each between your palms to shape it into a ball, then, on a lightly floured surface, roll each ball into a 12" long cylinder (1" in diameter).
  • Wrap in wax paper and refrigerate until firm (30 minutes).
  • Flatten the cylinder slightly and cut them crosswise into 2-inch rounds.
  • In a 3-4 quart saucepan, bring water and salt to a boil over high heat.
  • Drop 6 pierogi into the water and stir occasionally so they don't stick to each other or the pan.
  • Immediately reduce the heat to low and simmer until they float to the surface (5 minutes).
  • With a slotted spoon, transfer the dumplings to a kitchen towel to drain.
  • Cover them loosely with another towel to keep them warm, while you cook the remaining pierogi in the same way.
  • In an 8-inch skillet, melt the butter, but don't let it brown.
  • Add the bread crumbs, stirring constantly, until they are crisp and golden brown, then remove from heat.
  • Pour the bread crumbs and butter over the dumplings and serve.

Nutrition Facts : Calories 165.5, Fat 12.1, SaturatedFat 7.3, Cholesterol 64.3, Sodium 283.9, Carbohydrate 8.7, Fiber 0.3, Sugar 1.7, Protein 5.7

PIEROGI (POLISH DUMPLINGS)



Pierogi (Polish Dumplings) image

This recipe has been a family favorite passed on from generation to generation. We traditionally make these for Christmas, but they can be made for any special event. There's some work involved, but the outcome is rewarding! After the perogies have boiled, they can be fried in some butter and onions or served with sour cream.

Provided by TAB

Categories     Main Dish Recipes     Dumpling Recipes

Time 1h40m

Yield 12

Number Of Ingredients 14

2 tablespoons butter
⅓ cup chopped onion
1 ½ cups sauerkraut, drained and minced
salt and pepper to taste
3 tablespoons butter
½ cup chopped onion
2 cups cold mashed potatoes
1 teaspoon salt
1 teaspoon white pepper
3 egg
1 (8 ounce) container sour cream
3 cups all-purpose flour
¼ teaspoon salt
1 tablespoon baking powder

Steps:

  • To prepare the sauerkraut filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Add the drained sauerkraut and cook for an additional 5 minutes. Season to taste with salt and pepper, then remove to a plate to cool.
  • For the mashed potato filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Stir into the mashed potatoes, and season with salt and white pepper.
  • To make the dough, beat together the eggs and sour cream until smooth. Sift together the flour, salt, and baking powder; stir into the sour cream mixture until dough comes together. Knead the dough on a lightly floured surface until firm and smooth. Divide the dough in half, then roll out one half to 1/8 inch thickness. Cut into 3 inch rounds using a biscuit cutter.
  • Place a small spoonful of the mashed potato filling into the center of each round. Moisten the edges with water, fold over, and press together with a fork to seal. Repeat procedure with the remaining dough and the sauerkraut filling.
  • Bring a large pot of lightly salted water to a boil. Add perogies and cook for 3 to 5 minutes or until pierogi float to the top. Remove with a slotted spoon.

Nutrition Facts : Calories 252.8 calories, Carbohydrate 33.2 g, Cholesterol 68.3 mg, Fat 10.6 g, Fiber 2.1 g, Protein 6.4 g, SaturatedFat 6 g, Sodium 698.3 mg, Sugar 1.5 g

POLISH PIEROGI



Polish Pierogi image

This recipe was handed down through my cousin's family. These are a great alternative to plain potatoes. Serve them plain pan fried, steamed, smothered in herbs and butter or with a dab of sour cream and bacon crumbs. Any way you serve them they are great for breakfast, lunch and dinner.

Provided by Linda Kauppinen

Categories     Other Side Dishes

Time 4h

Number Of Ingredients 22

3 c flour, sifted
1 large egg, beaten
3 Tbsp sour cream
1 tsp salt
1/2 c milk, whole
POTATO CHEESE FILLING
2 lb russet potatoes
1/4 lb velveeta cheese
1 small onion, diced and saute'd in butter
butter, melted
instant potato flakes, dry optional ( i dont use them)
peel and cut potatoes, and boil in salted water until tender. drain and mash with cheese, butter and onion. optionally add instant potatoes. beat together well.
CHEESE FILLING
2 c farmers cheese or cheddar
NOTE: USE MILD OR MILDLY SHARP CHEDDAR CHEESE.
2 large eggs, beaten
2 Tbsp sugar
2 Tbsp butter, melted
pinch salt
mix ingredients together.
SAUERKRAUT FILLING
see the recipe for the polish sauerkraut recipe at the following link. https://www.justapinch.com/recipes/side/vegetable/polish-stewed-sauerkraut.html?p=15

Steps:

  • 1. DOUGH: Mix all ingredients until dough holds together, add more milk if needed.(Using slightly more than 1/2 cup milk works best, but 3/4 cup milk is way too much). Use a medium size glass to cut out circles, or a 2 inch round cookie cutter. Keep board floured while working.
  • 2. Fill Pierogi with your choice of filling and crimp closed. A fork works really well for this.
  • 3. Drop pierogi in a large pot of boiling water and cook 5 minutes or until they rise to the top. Dip in melted butter. Package in zip-loc bags. These freeze very well.
  • 4. To heat and eat, saute' the pierogi in a pan of melted butter until golden. Serve with a ladle of melted butter over the top, a spoonful of sour cream with bacon crumbs on top to just name a couple ways to serve them.
  • 5. Chefs Note: If your pierogie is frozen, be sure the pierogie is thawed before you attempt to saute'. You can thaw to room temperature or you can put in a pan of boiling water for a few minutes to thaw then put in pan of melted butter and saute'

Tips:

  • Use high-quality ingredients for the best flavor. Fresh, flavorful ingredients will make a big difference in the taste of your pierogi.
  • Don't overwork the dough. Overworking the dough will make it tough. Mix the ingredients until just combined, then stop.
  • Use a rolling pin to roll out the dough evenly. This will help to ensure that the pierogi are all the same size and shape.
  • Be careful not to overfill the pierogi. Overfilling will make them difficult to seal.
  • Boil the pierogi in salted water until they float to the top. This will ensure that they are cooked through.
  • Serve the pierogi with your favorite toppings. Some popular toppings include butter, sour cream, onions, and bacon.

Conclusion:

Pierogi are a delicious and versatile dish that can be enjoyed by people of all ages. They are perfect for a quick and easy meal or a special occasion. With a little practice, you can easily make pierogi at home. So what are you waiting for? Give this recipe a try today!

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