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How to Make Pierogi (Traditional Polish Dumplings) - A Step-by-Step Guide

Pierogi are traditional Polish dumplings that have been enjoyed for centuries across Poland and in Polish communities around the world. These delicious, savory treats are a staple in Polish cuisine and are often enjoyed as part of festive meals and celebrations.

The word "pierogi" is the plural form of "pieróg," which comes from the Old Slavic word "pirŭ" meaning "festivity." It's no wonder that pierogi are often associated with special occasions and family gatherings, as their comforti...

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Ingredients

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

Information

  • Prep Time: 1 hr
  • Cook Time: 55 mins
  • Total Time: 1 hr 55 mins
  • Servings: 80
  • Yield: 80 pierogi

  • Prepare filling: Heat oil in a large skillet over medium heat. Cook and stir onions and mushrooms in hot oil until soft, about 15 minutes. Remove from heat and set aside.
  • Pass potatoes and farmer's cheese separately through a food grinder or food processor; place both in a large bowl. Add onion-mushroom mixture, sour cream, salt, and pepper; mix until well combined and set filling aside.
  • Make dough: Place flour on a clean work surface and form a well in the center. Crack eggs into the well. Add butter and a few tablespoons warm water. Mix with your hands, gradually adding more warm water, 1 tablespoon at a time, as you go. Knead until dough is soft and smooth, adding more flour to the work surface as needed.
  • Roll out 1/4 of the dough to an 1/8-inch thickness. Use a glass or round cookie cutter to cut out circles, saving any excess dough for your next batch. Place 1 teaspoon filling in the center of each dough circle. Fold dough over into a half-moon shape and pinch edges together to seal. Cover pierogi with a clean dish towel and repeat with remaining dough and filling.
  • Bring a large pot of salted water to a gentle boil. Cook pierogi in batches, about 20 at a time, in boiling water until they float to the surface, 10 to 15 minutes. Remove with a slotted spoon to a strainer to drain.

    • Nutrition

    76 cal.

    • Total Fat: 2g
    • Saturated Fat: 1g
    • Cholesterol: 9mg
    • Sodium: 14mg
    • Total Carbohydrate: 11g
    • Dietary Fiber: 1g
    • Total Sugars: 1g
    • Protein: 3g
    • Vitamin C: 1mg
    • Calcium: 25mg
    • Iron: 1mg
    • Potassium: 55mg

    Categories

    Savory recipes
    Sweet recipes
    Boiled recipes
    Fried recipes
    Baked recipes