Homemade Polish Pierogi
Total TimePrep: 30 min. + standing Cook: 10 min./batch
- 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
- Sour cream, optional
- 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 with plastic wrap and let rest 10 minutes.
- For filling, in a small bowl, whisk egg, salt, sugar and pepper. Stir in cheese.
- 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.
- In a 6-qt. stockpot, bring water to a boil. Add pierogi in batches; reduce heat to a gentle simmer. Cook 2-3 minutes or until pierogi float to the top and are tender. Remove with a slotted spoon.
- In a large skillet, heat 1 tablespoon butter over medium-high heat. Add pierogi in batches; cook 1-3 minutes on each side or until golden brown, adding additional butter as necessary. If desired, serve with sour cream.
Nutrition Facts1 serving: 230 calories, 6g fat (3g saturated fat), 85mg cholesterol, 500mg sodium, 32g carbohydrate (8g sugars, 1g fiber), 11g protein.
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May 17, 2018
this actually looks POLISH... :) but let me make a suggestion - try to use hot water with a bit of melted butter (just pour it into the flour and mix with a knife, add the eggs and knead)
Feb 3, 2018
This dough is great. I used a potato filling so I used the potato water in the dough.
May 26, 2016
I made just as the recipe directed. This dish is a keeper, I used the ricotta.
Feb 18, 2016
This dough is great, though I did use about half a cup of water. I let the dough rest on my counter (wrapped) for an hour & it rolled beautifully. I know farmers cheese is traditional, but all I had on hand was extra sharp white cheddar, which I mixed into mashed potatoes with a bit of grated onion. This was my first attempt at making home made pierogies, though I was practically raised on the frozen ones. I plan to make these often & experiment with different fillings! Also, I fried some & left some plain. Both ways are great!
Nov 28, 2015
a pasta machine makes this faster. My auntie who taught me filled these with mashed potatoes cheddar cheese onions & lots of pepper (I use sriracha sauce) She also. filled these with mushrooms or for dessert a fruit Sometimes to cheat I use canned pie filling. To serve as a dessert top with sweetened sour cream. Many recipes say just to boil (yech). You really do need to fry them up as this recipe says. I just use an empty can to cut the pierogie I have seen pierogie makers on the market, though I don't own one