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Polish Dumplings: A Guide to Authentic Pierogi Recipes Recipe

Polish Dumplings: A Guide to Authentic Pierogi Recipes Recipe
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★★★★★

4.9 from 8 reviews

This authentic Polish pierogi recipe offers a traditional combination of tender dumpling dough filled with a creamy mixture of mashed potatoes and farmer’s cheese. These cherished Eastern European dumplings are perfect boiled and optionally pan-fried for a crispy finish, served with sour cream and crispy fried onions or bacon for an irresistible comfort food experience.

Ingredients

Scale

Dough Ingredients

  • 3 cups all-purpose flour, plus more for dusting
  • 1 large egg
  • 1 cup warm water (approximately, adjust as needed)
  • 1 teaspoon salt

Filling Ingredients

  • 2 pounds russet potatoes, peeled and quartered
  • 1 cup farmer’s cheese (Twaróg), or ricotta cheese (drained well) as a substitute
  • 1/2 cup grated sharp cheddar cheese (optional)
  • 1/4 cup butter, melted
  • 1 medium onion, finely chopped
  • Salt and freshly ground black pepper to taste

Topping & Serving

  • Butter, melted
  • Sour cream
  • Crispy fried bacon or onions (optional)

Instructions

  1. Cook the Potatoes: Place peeled and quartered potatoes in a large pot, cover with cold salted water, and bring to a boil. Reduce heat and simmer for 15-20 minutes until tender and easily pierced with a fork.
  2. Mash the Potatoes: Drain potatoes thoroughly, return to the pot, and mash until smooth and lump-free using a potato masher or ricer.
  3. Sauté the Onions: Melt 2 tablespoons butter in a skillet over medium heat. Add finely chopped onion and cook gently for 5-7 minutes until soft and translucent without browning.
  4. Prepare the Filling: Combine the mashed potatoes with sautéed onions, farmer’s cheese (or ricotta), cheddar cheese if using, remaining melted butter, salt, and black pepper. Mix thoroughly and adjust seasoning to taste.
  5. Cool the Filling: Let the filling cool completely before use, refrigerating if necessary, to prevent dough sogginess during filling.
  6. Make the Dough: In a large bowl, whisk together flour and salt. Create a well in the center; add the egg and about 3/4 cup warm water. Gradually incorporate flour with wet ingredients, adding more water as needed until a smooth, elastic dough forms.
  7. Knead the Dough: Turn dough onto a floured surface and knead for 8-10 minutes until pliable and non-sticky, adjusting flour or water incrementally as necessary.
  8. Rest the Dough: Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes to relax gluten, or refrigerate for up to 2 hours.
  9. Roll Out Dough: Divide the dough in half and roll one half to about 1/8 inch thickness on a floured surface.
  10. Cut Dough Circles: Use a 3-inch cookie cutter or glass to cut circles, gather scraps and reroll as needed.
  11. Fill Pierogi: Place a teaspoon of filling in the center of each dough circle, being careful not to overfill.
  12. Seal Pierogi: Fold each circle over the filling to form a half-moon shape and pinch edges tightly to seal. Crimp edges with a fork for decoration and security.
  13. Prepare for Cooking: Place filled pierogi on a lightly floured baking sheet to prevent sticking.
  14. Boil Pierogi: Bring a large pot of salted water to a rolling boil. Add pierogi in batches without overcrowding.
  15. Cook Until Done: When pierogi float to the surface, cook for an additional 2-3 minutes to ensure dough is fully cooked.
  16. Drain Pierogi: Remove pierogi with a slotted spoon and drain well.
  17. Optional Pan-Fry: For extra flavor and crispness, sauté cooked pierogi in melted butter over medium heat until golden brown on both sides.
  18. Serve: Serve hot, topped with melted butter, sour cream, and optional crispy fried bacon or onions. Garnish with fresh parsley or dill if desired.

Notes

  • Adjust water quantity when making dough depending on flour humidity and type for perfect dough consistency.
  • Allowing the filling to cool prevents dough from becoming soggy and makes filling easier.
  • Sautéing pierogi in butter after boiling adds texture and rich flavor but is optional.
  • Use a potato ricer for the smoothest filling texture.
  • Store leftover pierogi uncooked in the freezer with parchment paper between layers; cook straight from frozen.
  • Substitute farmer’s cheese with well-drained ricotta if unavailable, though flavor and texture may differ slightly.

Nutrition

Keywords: Polish pierogi, pierogi recipe, potato dumplings, Eastern European dumplings, homemade pierogi, pierogi filling, comfort food, traditional Polish cuisine

Find it online: https://kitchenbyrita.com/polish-dumplings-a-guide-to-authentic-pierogi-recipes-recipe/