Homemade Polish Pierogi

Total Time

Prep: 30 min. + standing Cook: 10 min./batch


8 servings

Updated: Jun. 30, 2023
My mother measured ingredients for these using her hand. We've passed the recipe down over the years as the family has grown. —Veronica Weinkauf, South Bend, Indiana


  • 2 large eggs
  • 1/4 cup water
  • 1/2 teaspoon salt
  • 2 cups all-purpose flour
  • 1 large egg
  • 1 teaspoon salt
  • 1/2 teaspoon sugar
  • Dash pepper
  • 1 carton (15 to 16 ounces) soft farmer cheese or whole-milk ricotta cheese
  • 1 to 4 tablespoons butter, divided
  • Optional: sour cream and minced chives


  1. In a large bowl, whisk eggs, water and salt until blended; gradually stir in flour. Transfer to a lightly floured surface; knead 10-12 times, forming a firm dough. Cover and let rest 10 minutes.
  2. For filling, in a small bowl, whisk egg, salt, sugar and pepper. Stir in cheese.
  3. Divide dough into 4 portions. On a lightly floured surface, roll each portion to 1/8-in. thickness; cut with a floured 4-in. round cookie cutter. Place 1 tablespoon filling in center of each circle. Moisten edges with water; fold in half and press edges to seal. Repeat with remaining dough and filling.
  4. In a 6-qt. stockpot, bring water to a boil. Add pierogi in batches; reduce heat to a gentle simmer. Cook until pierogi float to the top and are tender, 2-3 minutes. Remove with a slotted spoon.
  5. In a large skillet, heat 1 tablespoon butter over medium-high heat. Add pierogi in batches; cook until golden brown, 1-3 minutes on each side, adding additional butter as necessary. If desired, serve with sour cream and chives.

Nutrition Facts

1 serving: 230 calories, 6g fat (3g saturated fat), 85mg cholesterol, 500mg sodium, 32g carbohydrate (8g sugars, 1g fiber), 11g protein.