Potato Pierogi Recipe with potatoes, cheese, onion, flour, egg, butter. Authentic Polish potato pierogi with tender dough and creamy filling everyone loves.
Ingredients for Potato Pierogi Recipe
| Category | Ingredients | Amount |
|---|---|---|
| Dough | All-purpose flour | 2 ½ cups |
| Egg | 1 large | |
| Salt | ½ tsp | |
| Water | ½ cup (adjust as needed) | |
| Filling | Russet potatoes | 2 cups, boiled and mashed |
| Farmer’s cheese or curd cheese | 1 cup | |
| Butter | 2 tbsp | |
| Onion | 1 medium, finely chopped and sautéed | |
| Salt & pepper | To taste | |
| Optional Toppings | Sour cream | For serving |
| Caramelized onions | For garnish |
Making the Dough
Mixing Ingredients
Combine 2 ½ cups of all-purpose flour with ½ tsp salt in a large bowl. Make a well in the center and crack in 1 large egg. Gradually add ½ cup water while stirring until the dough begins to come together.
Kneading
Turn the dough onto a floured surface. Knead for 5–7 minutes until smooth and elastic. If the dough feels sticky, add a little more flour, one tablespoon at a time.
Resting the Dough
Place the dough in a lightly oiled bowl and cover with a clean towel. Let it rest for at least 30 minutes. Resting allows the gluten to relax, making it easier to roll out and shape the pierogi.
Preparing the Filling
Cooking the Potatoes
Boil 2 cups of peeled, diced russet potatoes until tender. Drain and mash until smooth and creamy.
Sautéing the Onions
In a small pan, melt 2 tablespoons of butter and sauté 1 finely chopped onion until golden brown. This adds a sweet, savory depth to the filling.
Combining Ingredients
Mix the mashed potatoes with 1 cup of farmer’s or curd cheese. Add the sautéed onions, salt, and pepper to taste. Stir until the filling is well combined, creamy, and easy to scoop for filling the dough.
Assembling Your Potato Pierogi
Rolling the Dough
On a floured surface, roll the rested dough into a thin sheet, about 1/8 inch thick.
Cutting Circles
Use a round cutter or glass to cut circles, roughly 3 inches in diameter, for perfect-sized pierogi.
Filling and Sealing
Place a spoonful of the potato and cheese filling in the center of each circle. Fold the dough over and pinch the edges firmly to seal, ensuring no filling escapes during cooking.
Shaping Tips
For a decorative touch, crimp edges with a fork or twist slightly. Proper sealing prevents leaks and ensures tender, soft dumplings.
Cooking Pierogi
Boiling the Pierogi
Bring a large pot of salted water to a gentle boil. Carefully drop in the pierogi in batches to avoid overcrowding. Cook until they float, about 3–5 minutes, then remove with a slotted spoon.
Optional Pan-Frying
For a golden, crispy exterior, heat a bit of butter in a skillet. Fry the boiled pierogi for 2–3 minutes per side until lightly browned.
Serving Suggestions
Top with sautéed onions, melted butter, or a dollop of sour cream. Serve warm for a comforting, authentic Polish experience.
Variations of Potato Pierogi Recipe
| Variation | Tips |
|---|---|
| Vegetarian | Stick with the classic potato and cheese filling. Add sautéed mushrooms, spinach, or caramelized onions for extra flavour. |
| Gluten-Free | Replace all-purpose flour with a gluten-free flour blend. Add a small amount of xanthan gum for elasticity. |
| Dairy-Free | Use plant-based butter and a dairy-free cheese alternative. Coconut cream can replace sour cream for serving. |
| Alternative Fillings | Experiment with sauerkraut, sweet potato, pumpkin, or even mashed pumpkin and ricotta for seasonal twists. |
| Make-Ahead | Prepare uncooked pierogi and freeze in a single layer. Boil directly from frozen or thaw overnight in the fridge. |
Serving and Storage of Potato Pierogi Recipe
| Category | Tips |
|---|---|
| Serving Ideas | Serve potato pierogi warm with sautéed onions, melted butter, or a dollop of sour cream. Garnish with fresh herbs for extra flavor. |
| Meal Pairings | Perfect as a side dish with roasted meats, soups, or a simple salad for a complete meal. |
| Refrigeration | Store cooked pierogi in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave. |
| Freezing | Freeze uncooked pierogi in a single layer on a tray, then transfer to a freezer bag for up to 3 months. Boil or pan-fry directly from frozen. |
| Reheating Tips | Boil briefly or pan-fry in butter until heated through; avoid overcooking to maintain texture. |
FAQs of Potato Pierogi Recipe
Q1: Can I make potato pierogi ahead of time?
Yes, you can assemble uncooked pierogi and freeze them in a single layer. Boil or pan-fry directly from frozen when ready.
Q2: What’s the best cheese for potato pierogi?
Traditional recipes use farmer’s cheese or curd cheese. Mild cheddar or ricotta can also be used for a creamy filling.
Q3: How do I prevent pierogi from sticking together?
Boil in batches and stir gently during the first minute. Lightly dust uncooked pierogi with flour if storing.
Q4: Can I pan-fry pierogi instead of boiling?
Yes, pan-frying after boiling adds a crispy, golden exterior while keeping the filling soft.
