Classic Polish Pierogi Dumplings (Recipe for Printing)
Soft Polish dumplings filled with creamy potatoes, tangy cheese, buttery onions; perfect savory comfort food.
# What You Need:
→ Dough
01 -
4 cups all-purpose flour, plus additional for dusting
02 -
1/2 teaspoon salt
03 -
1 cup boiling water
04 -
3 tablespoons clarified butter
05 -
1 large egg, at room temperature
→ Filling
06 -
1 1/2 pounds russet potatoes
07 -
1 1/4 cups twaróg quark cheese
08 -
1 large onion, finely chopped
09 -
2 tablespoons clarified butter
10 -
Salt, to taste
11 -
Fine black pepper, to taste
→ Finishing
12 -
4 tablespoons unsalted butter
# How to Make It:
01 -
Combine flour and salt in a large bowl. In a separate jug, whisk together the boiling water, clarified butter, and egg. Gradually pour the wet mixture into the dry ingredients, stirring with a wooden spoon until a rough dough forms. Knead on a lightly floured surface for 7 minutes until smooth. Cover and set aside for 30 minutes.
02 -
Peel and cut the russet potatoes into large chunks. Place in a saucepan, cover with cold water, and add a generous pinch of salt. Bring to a boil, reduce heat, and simmer until tender, about 15 minutes. Drain thoroughly and allow to cool slightly.
03 -
Mash the warm potatoes until smooth. Stir in quark cheese, season with salt and fine black pepper. Set aside.
04 -
Heat clarified butter in a skillet over medium heat. Add finely chopped onions and cook, stirring frequently, until deep golden and caramelized, about 10 minutes. Let cool slightly, then fold into the potato-cheese mixture.
05 -
Roll dough out on a lightly floured surface to 1/8-inch thickness. Cut into rounds using a 3-inch cutter. Place 1 tablespoon of filling in the center of each round. Fold over, pinching edges firmly to seal.
06 -
Bring a large pot of salted water to a gentle boil. Drop pierogi in batches, stirring gently to prevent sticking. Cook for 3–4 minutes, or until they float to the surface. Remove with a slotted spoon and drain.
07 -
Melt unsalted butter in a skillet over medium heat. Add boiled pierogi in batches, sautéing until lightly golden on both sides. Serve immediately.
# Extra Tips:
01 -
Ensure the dough is soft but not sticky for easy sealing. Caramelized onions add depth to the filling and are essential for authentic flavor.