Classic Polish Pierogi Dumplings

Golden pillows of dough filled with creamy potatoes and tangy cheese these classic Polish pierogi are the kind of old world comfort food that bring everyone to the table It is the recipe my grandmother taught me and I love the way a few humble ingredients transform into something magical and deeply satisfying

Every time I make these pierogi I feel connected to generations before me The aroma of caramelizing onions and the warm dough under my hands turns an ordinary afternoon into a memory

Gather Your Ingredients

• All purpose flour: forms the backbone of the dough use a good quality flour for elasticity
• Salt: seasons both dough and filling choose fine sea salt for even distribution
• Boiling water: helps make the dough tender and pliable always measure carefully
• Clarified butter: adds richness both in dough and for frying ensure it is pure with a golden color
• Large egg: binds the dough use one at room temperature for best texture
• Russet potatoes: give the filling a creamy yet sturdy base look for firm unblemished potatoes
• Twaróg Quark cheese: brings signature tangy flavor make sure the cheese is fresh and not too wet
• Large onion: fills the filling and topping with savory sweetness seek a heavy onion with tight skin
• Unsalted butter: for finishing the pierogi always use fresh unsalted butter for clean flavor
• Fine black pepper: adds warmth and balance freshly ground is best

How to Make It

Prepare the Dough:

Combine all purpose flour and salt in a large mixing bowl Pour in boiling water while stirring constantly Continue mixing with a spoon until mostly combined Add clarified butter and the egg Mix until a shaggy dough forms then knead by hand on a lightly floured surface for eight minutes until smooth and elastic Cover with plastic wrap and let rest for twenty minutes Resting helps relax the gluten making rolling easier

Make the Filling:

Peel russet potatoes and cut into chunks Boil in salted water for fifteen minutes until fork tender Drain well and let steam off excess moisture Return to the pot and mash until smooth Add crumbled twaróg cheese season with salt and fine black pepper Mix thoroughly Taste and adjust seasoning as needed Set aside to cool slightly

Caramelize the Onion:

Finely chop the onion Melt clarified butter in a skillet over medium low heat Add onion and cook slowly stirring often for fifteen minutes until deep golden and fragrant This step builds sweet flavor and adds both depth and color to the finished pierogi filling

Assemble Pierogi:

Roll out dough on a lightly floured surface to one eighth inch thick Use a round cutter or glass to cut circles about three inches wide Place a heaping teaspoon of potato cheese filling in the center of each circle Moisten edge with water Fold dough over to form a half moon Press edges firmly together then pinch or crimp to seal Repeat with remaining dough and filling

Boil Pierogi:

Bring a large pot of salted water to a gentle simmer Gently add pierogi in batches taking care not to crowd Cook for three to four minutes they will float to the top when done Remove with a slotted spoon and drain on a clean towel

Fry and Serve:

Melt unsalted butter in a skillet over medium heat Add boiled pierogi and cook for two minutes per side until golden brown Top with caramelized onions and serve warm

Whenever I make pierogi I always wish I had started doubling the batch right from the beginning The twaróg cheese is my absolute favorite ingredient it is unlike anything else and truly makes every bite taste like home When we gather to make pierogi together it feels like everyone laughs more and the kitchen gets a little bit warmer

Flavor Boosters

Once cooked keep pierogi refrigerated in a covered container They last up to five days Reheat by pan frying in melted butter for best results Uncooked pierogi freeze beautifully just arrange them in a single layer on a baking sheet until solid then store in bags This keeps them from sticking together

Serving Suggestions

Pierogi shine as a main dish especially with a dollop of sour cream and extra caramelized onions You can serve them with sautéed mushrooms or crispy bacon for a meaty twist For a fresh touch add chives or dill right before serving

Creative Twists

In summer lighten the filling with fresh herbs like chives or parsley In winter add sautéed mushrooms or a bit of cooked sauerkraut for heartiness You can even try sweet fillings with fruits for a seasonal dessert version

The biggest compliment was a crowded kitchen and empty plates That is what good pierogi are all about

Common Questions About This Recipe

→ What cheese works best in pierogi filling?

Twaróg or quark cheese is traditional, offering tang and creaminess. Cottage cheese can also be substituted.

→ How do you prevent pierogi dough from becoming tough?

Use boiling water and knead until smooth, but avoid overworking the dough. Let it rest before rolling for the best texture.

→ Can pierogi be prepared ahead of time?

Yes, shaped but unboiled pierogi can be refrigerated for a day, or frozen and cooked from frozen later. Boiled pierogi keep well when gently reheated.

→ What is a good sauce or topping for pierogi?

Caramelized onions, melted butter, crispy bacon bits, or a dollop of sour cream all complement the classic flavors nicely.

→ What is the key to getting a golden sautéed finish?

After boiling, toss pierogi in a skillet with melted butter until lightly crisp and golden on both sides.