New recipes

Pierogi (Traditional Polish dumplings) recipe

Pierogi (Traditional Polish dumplings) recipe

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Diet & lifestyle
  • Vegetarian
  • Vegetarian meals

Traditional pierogi, the way grandma would make! These cheese and mushroom stuffed dumplings are rustic and delicious.

55 people made this

IngredientsMakes: 80 pierogi

  • 600g Polish white cheese or cream cheese
  • 7 potatoes, peeled and boiled
  • 50ml vegetable oil
  • 300g mushrooms, peeled and chopped
  • 3 onions, chopped
  • 1 tablespoon soured cream
  • salt and pepper to taste
  • 1kg plain flour
  • 2 eggs
  • 500ml warm water
  • 80g butter
  • 3L water

MethodPrep:1hr ›Cook:40min ›Ready in:1hr40min

  1. Grind the cheese in a grinder or food processor. Separately, grind the potatoes. Set aside.
  2. Heat the oil in a large frying pan and add the mushrooms and onions. Cook until soft, about 15 minutes.
  3. Combine the cheese, potatoes, mushroom-onion mixture, soured cream, salt and pepper in a large bowl. Mix well and set aside.
  4. To make the pierogi dough: Place the flour on a clean work surface and make a well in the centre. Crack both eggs into the well. Add the butter and a little bit of the warm water. Mix with your hands, gradually adding more warm water as you go. Mix and knead the dough, adding more flour to the work surface as needed. The dough should be soft and smooth.
  5. Cut off a quarter of the dough. Flour your work surface and roll the piece of dough out to a 3mm thickness. Using a cutter or a drinking glass, cut out circles from the dough, saving the excess for your next batch.
  6. Place a spoonful of filling in the centre of a circle. Fold the circle over to create a half-moon, then pinch the edges together to seal. Repeat with the remaining dough and filling. Repeat with the remaining pierogi.
  7. Bring 3 litres of salted water to the boil. Add the pierogi 20 at a time and cook for 10 to 15 minutes, or until they float to the top. Spoon the pierogi into a strainer to drain. Repeat with the remaining pierogi.
  8. To serve, place the pierogi on a serving plate and garnish with fried onions and parsley sprigs, if desired.

To serve

You can serve your pierogi topped with fried onions and parsley, or you can also try serving them with soured cream, melted butter or fried pieces of bacon.

Polish cheese

Look for Polish white cheese at your nearest Polish market, or use cream cheese.


Pierogi (Traditional Polish dumplings)

Recently viewed

Reviews & ratingsAverage global rating:(17)

Reviews in English (1)

These were delicious! I did find this to be way too much filling for the dough, only used just over half of it, used the rest as calazone filling the next day. As there's only two of us, we now have huge amounts of frozen pierogi for a quick meal! Unlike the original, which took over 2 hours, but was well worth it!-11 Feb 2012

Authentic Polish Pierogi with Potatoes and Cheese (Pierogi Ruskie)

This post may contain affiliate links which won’t change your price but will share some commission.

These Authentic Polish Pierogi with Potatoes and Cheese (Pierogi Ruskie) are the real deal. Traditional Polish dish at its best! Try this recipe and never buy pierogi again. They are amazing.

This post was originally published on December 24, 2014 (On Christmas Eve!) and since then has been updated to provide additional information.

You can also learn how to make Sauerkraut and Mushroom Pierogi from Scratch here or if you prefer a more creative version of pierogi try these Roasted Butternut Squash and Feta Pierogi.

This post may contain affiliate links. You can read my disclosure policy HERE.

20 Polish Recipes That Are Easy to Make

This collection of Polish recipes is simply irresistible! From pierogi to haluski, you&rsquoll love making these dishes that have been passed down for generations.

Poland is known for its history and mesmerizing cities, but did you know that its cuisine is also just as mind-blowing? There&rsquos more to Polish food than just pierogies!

Polish dishes typically contain meats, sauerkraut, cucumbers, mushrooms, and are flavored with a wide array of herbs and spices.

The cuisine might not be as popular as French or Italian, but it deserves the spotlight just as much.

Today, I&rsquom featuring the best food that Poland has to offer so that you can get to know the cuisine better.

From appetizers to sides and mains to dessert, I have you covered!

These dishes are super-rich and high in calories! But trust me, they&rsquore worth it. Let&rsquos dig in!

Hip New Fillings

11. Veggies (Pumpkin, Sweet Potato, Spinach)

Any mix of flavours that works in Italian ravioli, will work great as a pierogi filling. Spinach and ricotta, pumpkin and parmesan, avocado and feta, garlic and shrimp… possibilities are endless. Just google ravioli recipes and you’ll find plenty of inspirational recipes.

12. Smoked Cheese & Cranberry Sauce

This combination was featured in Jamie’s video with Damian (winner of the 4th edition of Polish MasterChef).

Plenty of commentators pointed out that this isn’t a traditional Polish filling. This might be true, but it is definitely a recipe worth trying.

Are your pierogi assembled? Next, check out our post on how to cook pierogi – in this case they’ll be fresh, so boil them first.

Yes, these Meat Pierogi are freezer-friendly. If you’re freezing leftovers, wait for them to cool down first. Prepare a tray that would fit into your freezer (in my case a small cutting board works well), grease it lightly with some cooking oil. Place dumplings on top, make sure they don’t touch.

Place in the freezer for 2 hours. After that time you can move pierogi into one of those zip-bags that are suitable for freezing. Remember to label it well, so you know what’s inside and when was it frozen. Consume within 2-3 months. If in doubt, refer to the post on how to freeze pierogi.

In High School I took part in an exchange program that was organized with another Polish High School. A bunch of my schoolmates and me travelled to Poland. Each one of us had a partner student in Poland and we got invited to stay in their families. A few months later the polish kids came visiting us in Germany.

My exchange partner was a girl. Her name is Karolina and we became great friends! We visited each other privately a couple of times after the program. In 2018 I even attended her wedding in Poland. And I can say: Polish weddings are a whole different thing (I had so much fun) – but that’s a different story! Despite that I visited different parts Poland on my own as well.

This exchange program is one of my favorite memories of school time. It’s probably one of my most valued memories of my teenage years. Not only did I have a fun time, but I also learned a lot about Germany and Poland’s shared history. I made great international friendships and fell in love with a country I barely had on my radar before.

Pierogi Ruskie: Potato-Cheese Pierogi

Potato pierogi, or pierogi ruskie (pyeh-RROH-ghee RROOSS-kyeh), are among the most popular types of Polish dumplings. A traditional Polish dish that is found in several variations, such as sweet and savory, these dumplings are a staple of Eastern European cuisine and are a type of comfort food that all households hold dear. Despite what the name sounds like, pierogi ruskie doesn't translate to "Russian pierogi" but refers to the Ruthenians or Rusyns, the people from around the northern Carpathian Mountains in western Ukraine, eastern Slovakia, and southern Poland.

The dumplings can take on many fillings, but potatoes are the most traditional. They can be boiled or pan-fried—or cooked in an air-frier if you have one—and make an excellent appetizer, light lunch, or dinner. Boiled or fried is simply a matter of personal preference. Boiled pierogi are softer, more like ravioli, while pan-fried have a crispy exterior, similar to pan-fried dumplings.

Traditionally served with sour cream, onions, and bits of crispy bacon, pierogi are surprisingly easy to assemble and can be frozen for later use.

For best results, don't mash the potatoes. Instead, use a fork, food mill, or ricer. For the cheese, if finding dry curd cheese is difficult, go with farmer cheese or drained ricotta. This pierogi ruskie recipe comes from chef Marek Widomski, founder and director of the Culinary Institute in Kraków, Poland.

The History of the Humble Perogy

Perogies originated in Eastern Europe out of necessity. They were originally considered a peasant food as they are composed of humble ingredients like flour, potatoes and onions. Nevertheless, they were a frugal way to fill hungry bellies with a few simple ingredients and helped stave off hunger during frigid and barren Eastern European winters.

Today they are enjoyed by all, regardless of class or social status, and they remain a staple food for Eastern European families like mine, even though we’ve lived in North America for multiple generations.

Food is one of those things that connects us to our past and to our ancestors and to the ways of life of long ago. Although I’m fourth generation Canadian, the perogies I make and feed my family have changed very little from those my great-great-grandmother fed to hers.

Pierogi, traditional Polish dumplings

Krakow is a stunning city. The vast, heart-breaking history leaves quite an impression on anyone who visits, as well as the kind-hearted people and the food.

Whilst visiting for a long weekend with friends, we booked in for an Air BnB experience with Karina (Cracow Girl) to make Pierogi which are Polish Dumplings. Karina hosted the workshop in her little apartment in the Jewish Quarter of Krakow. It was a fantastic experience and really felt like cooking at home with a group of friends. Karina taught us so much about life in Poland, the history of her building during the war and some of the people she has met who have extensive first-hand experiences of how the war shaped their lives.

If you are traveling to Krakow yourself, you can experience this workshop with Karina for yourself. Find out more here and you won't regret it. Even if you are more into eating than cooking, never fear as the end result is delicious, especially when topped off with their quince flavoured vodka.


Servings = 4 adult servings


150 g of twaróg* (*This is a very traditional, Polish farmer’s cheese and regional product and I know it's not always easy to find it abroad. Try to buy it at Polish or Russian deli, but if it's not available you can use cottage cheese)

300 g white flour (type between 450-600)

20 g of butter (4 spoons of oil/olive oil if you are vegan)


Boil potatoes and mash them, add white cheese.

Saute onion in one tablespoon of butter and add to the mix.

Add salt and pepper and let it cool down before you start filing the pierogi with it.

To make the dough slowly add water and butter/oil to the flour (you can dissolve butter in the hot water), egg and a pinch of salt and mix to create a soft dough. If the dough is too sticky, add a bit more flour

Cover it and give it a rest for at least 30 minutes.

Add flour to your surface and roll the dough out. If you don't have a roller, just use bottle. Cut out circles with a glass.

Put filling (about one tspn) in the middle of the circle. Fold the dough over and press the edges. Crimp with a fork.

Cover the finished dumplings with a cloth. Boil salted water in a pot, add a tiny bit of oil (to prevent them from sticking) and cook pierogi for about 5 minutes.

To make sure the dough is not raw, take one out and check. You can eat them boiled or fried (I prefer them fried cause they get a bit crispy) - heat the butter on the pan, place pierogi in the pan for 2 -3 minutes.

If you want to freeze them, place them in the boiling water for 1 minute and spread them out on a large plate (you can spread some oil on the plate) and place them like that in the freezer for 2 hours. After this time, you can put them into plastic bags and keep them like that.

Polish dumplings with meat – Pierogi z miesem

Dumplings with meat is one of the most popular Polish meals. Pierogi, because that is how they are called are very delicious and various. If I had to choose one dish that my mother had to cook for me when I am visiting, that would be Pierogi. Those small dumplings have very soft filling and batter.

If Pierogi came from China or Kiev is still unknown, there are a lot of legends that support both stories. The dish was mentioned already in the 17th century and there were different shapes and fillings prepared for different occasions.

Polish dumplings can be filled with different fillings: the most popular and my favourite one is the potato-quark filling, but there is also sauerkraut-mushroom filling, meat filling and even berry/fruit fillings. All pierogi are cooked in salted water until tender and served with butter and onion or powdered sugar.

Traditional Polish Dumplings with Meat

Pierogi with meat are served with melted butter (lots of melted butter :)) and chopped onion. They can be also fried before serving, although I prefer them cooked version because this way the dough is much softer. If you are in Poland and you see on the menu “baked” pierogi, it actually means that they are deep-fried which has nothing to do with the traditional way of serving them. The cooked version still wins!

Below you will find 2 filling options for this dish, so you can choose which meat you would like to use to make Pierogi. I also recommend to add one bread roll, soaked in cold water. This way the filling will be fluffy and soft!

Traditional Polish Dumplings with Meat

By loading the video, you agree to YouTube's privacy policy.
Learn more

Watch the video: Traditional Polish Dumplings Pierogi With Three Kinds Of Stuffing