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Polish Pierogi Recipe

Polish Pierogi Recipe

I'm from a small town in New Jersey where a number of Polish immigrants-including my parents-settled. My mother was a great cook who taught my lots of Polish recipes. This one, which we also call Polish Lasagne, I've adapted to use in my catering business. It's a real crowd-pleaser!
TOTAL TIME: Prep: 45 min. Cook: 20 min. YIELD:28 servings


  • DOUGH:
  • 4 cups all-purpose flour
  • 2 eggs
  • 1/2 cup sour cream
  • 1 teaspoon salt
  • 2/3 cup warm water
  • 3 medium potatoes, cooked, drained and mashed, about 1 pound
  • 1/2 medium onion, chopped
  • 1/4 cup butter
  • Salt and pepper to taste
  • 1 pound dry cottage cheese
  • 2 eggs, beaten
  • 1/2 teaspoon salt
  • 1/4 cup melted butter
  • SAUCE:
  • 1 large onion, chopped
  • 1/2 cup butter


  • 1. To make dough, mix flour, eggs, sour cream, salt and water (a little at a time). Knead dough until firm and elastic; cover with a bowl and let rest 10 minutes. For potato filling, prepare potatoes; set aside. For cheese filling, combine ingredients and mix. Divide dough into three parts. On floured surface, roll dough to 1/8-in. thick; cut into 3-in. rounds with cutter. Place a small spoonful of filling in center of each round; fold and press edges together firmly to seal. Drop pierogi in simmering chicken bouillon with 1 teaspoon oil. Do not crowd. Simmer for 15 minutes, stirring gently with wooden spoon to prevent sticking. Remove with slotted spoon; drain well. Saute onion and butter until golden. Place drained pierogi in casserole and pour onion/butter mixture over all. Garnish with brown mushrooms. Yield: 7 dozen.

Nutritional Facts

3 each: 175 calories, 9g fat (5g saturated fat), 54mg cholesterol, 262mg sodium, 18g carbohydrate (2g sugars, 1g fiber), 5g protein.

Reviews for Polish Pierogi

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Reviewed Dec. 20, 2015

"Love this recipe - everyone compliments the dough. I use farmer's cheese instead of cottage cheese and think that change would make this a 5 star recipe."

Reviewed Apr. 24, 2014

"My mom, who is originally from Poland, loved the dough--and she is critical of Polish food! However, since I used two sweet fillings (homemade apple pie filling and fresh pear), I would have made the dough a bit sweeter. I did cut the salt in half. The cooking time was also way longer for me; I just wait until the pierogi float, and then cook them one or two minutes longer. All in all, especially since my mom, who just went back to Poland this past summer, liked the pierogi, I'll make this recipe again."

Reviewed Feb. 26, 2010

"Close to the real thing but too salty and too creamy. A little tweaking and it was great!"

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