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Classic Polish Pierogi Recipe Easy Homemade Creamy Potato Cheese Filling

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A traditional Polish pierogi recipe featuring silky dough and a creamy potato cheese filling, perfect for cozy dinners and gatherings.

Ingredients

Scale
  • 3 cups (360g) all-purpose flour
  • 1 cup (240ml) warm water
  • 1 large egg (room temperature)
  • 2 tablespoons vegetable oil
  • 1 teaspoon salt (for dough)
  • 3 medium russet potatoes (about 1.5 pounds/700g), peeled and diced
  • 1 cup (225g) farmer’s cheese or dry curd cottage cheese
  • 2 tablespoons unsalted butter
  • ½ teaspoon salt (to taste)
  • ¼ teaspoon freshly ground black pepper
  • Optional: ½ cup finely chopped onion, sautéed in butter
  • Sour cream or plain Greek yogurt (for serving)
  • Chopped fresh chives or parsley (optional garnish)

Instructions

  1. Prepare the filling: Boil peeled and diced russet potatoes in salted water until fork-tender, about 15-20 minutes. Drain and return to pot.
  2. Mash potatoes with unsalted butter until smooth. Let cool slightly, then mix in farmer’s cheese until creamy but slightly textured. Season with salt and pepper. Fold in sautéed onions if using. Set aside to cool completely.
  3. Make the dough: In a large bowl, combine all-purpose flour and salt. In a separate bowl, whisk warm water, egg, and vegetable oil.
  4. Pour wet ingredients into flour mixture and mix until shaggy dough forms. Knead on a floured surface until smooth and elastic, about 8-10 minutes. Cover and let rest for at least 20 minutes.
  5. Roll and fill: Divide dough into two portions. Roll one portion to about 1/8-inch thickness. Cut 3-inch circles using a cutter or glass.
  6. Place about 1 tablespoon of filling in center of each circle. Fold dough over to form half-moon and pinch edges firmly to seal. Crimp edges with a fork if desired.
  7. Repeat with second dough portion.
  8. Cook pierogi: Bring a large pot of salted water to a gentle boil. Cook pierogi in batches until they float plus 1-2 minutes more (about 4-6 minutes total). Remove with slotted spoon and drain.
  9. Optional pan-fry: Heat butter in skillet over medium heat. Fry boiled pierogi until golden and crispy on both sides, 5-7 minutes.

Notes

Rest the dough for at least 20 minutes to relax gluten and make rolling easier. Avoid overfilling pierogi to prevent bursting. Cook in small batches to avoid sticking. Freeze uncooked pierogi on parchment before storing to prevent sticking.

Nutrition

Keywords: pierogi, Polish pierogi, potato cheese filling, homemade pierogi, traditional Polish recipe, comfort food, creamy filling

Find it online: https://goldensimmer.com/classic-polish-pierogi-recipe-easy-homemade-creamy-potato-cheese-filling/