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–+ servings

Polish Potato Pierogies

Soft, pillowy homemade Polish potato pierogies (pierogi ruskie-style) with a creamy potato-and-cheese filling—boiled until tender and optionally pan-fried in butter with onions.
Amanda
Prep Time 1 hour
Cook Time 10 minutes
Rest Time 30 minutes
Total Time 1 hour 40 minutes
Serving Size 24 pierogies

Equipment

  • Large mixing bowl
  • Measuring cups and spoons
  • Rolling Pin
  • Clean kitchen towel or a bit of plastic wrap
  • Round cookie cutter or just a drinking glass (3-4 inches wide)
  • Fork for sealing up the edges
  • Large baking sheet or even a big cutting board
  • Parchment paper or a kitchen towel to keep things from sticking
  • A big pot for boiling
  • Slotted spoon or spider strainer
  • Large skillet or frying pan if you're into pan-frying

Ingredients

  • 2 cups all-purpose flour For the Dough
  • 1 large egg For the Dough
  • 1/2 cup sour cream For the Dough
  • 1/4 cup water For the Dough
  • 1/2 teaspoon salt For the Dough
  • 2 pounds russet potatoes For the Potato Filling. peeled and cubed
  • 1 cup farmer's cheese or ricotta cheese For the Potato Filling
  • 1 teaspoon salt For the Potato Filling
  • 1/2 teaspoon black pepper For the Potato Filling
  • 2 tablespoons butter For the Potato Filling
  • 4 tablespoons butter For Serving
  • 1 large onion For Serving. thinly sliced
  • 1/2 cup sour cream For Serving
  • 4 strips crispy bacon For Serving. chopped; optional

Instructions

  • Make the dough: In a large bowl, whisk together the flour and salt. Add the egg, sour cream, and water, then mix until a shaggy dough forms.
  • Knead and rest: Knead on a lightly floured surface for 8–10 minutes until smooth and elastic. Cover with a damp towel and let rest for 30 minutes.
  • Cook potatoes and make filling: Boil the peeled, cubed potatoes until fork-tender, then drain well. Mash until smooth, then mix in cheese, butter, salt, and pepper. Cool to room temperature.
  • Roll and cut: Roll the rested dough to about 1/8-inch (3 mm) thick. Cut 3-inch circles using a round cutter or drinking glass.
  • Fill and seal: Place about 1 tablespoon filling in the center of each circle. Fold into a half-moon and press edges firmly to seal; crimp with a fork for extra security.
  • Boil: Bring a large pot of salted water to a gentle boil. Cook pierogies in batches (6–8 at a time) until they float, then boil 2–3 minutes more. Remove with a slotted spoon and drain.
  • Optional pan-fry and serve: Sauté sliced onion in butter until golden. Pan-fry boiled pierogies in butter until lightly crisp, then serve with onions, sour cream, and optional bacon.

Notes

Freeze ahead: Arrange uncooked pierogies on a parchment-lined sheet (not touching) and freeze until solid, then transfer to freezer bags. Store up to 3 months.
Cook from frozen: Drop frozen pierogies directly into boiling water and add a couple extra minutes.
Dough tips: If sticky, dust with a little flour. If dry or cracking, add a small splash of water. Seal edges well to prevent leaks.
Leftovers: Cooked pierogies keep 3–4 days refrigerated; reheat in butter in a skillet until hot and crisp.

Nutrition

Calories: 110kcal | Protein: 4g | Saturated Fat: 2g | Cholesterol: 15mg | Sodium: 160mg