Homemade Polish Pierogi Recipe


These Traditional Polish Pierogi with Cheese are authentic. At its finest, a traditional Polish meal! Once you’ve tried this dish, you’ll never buy pierogi again. They’re fantastic.

Now, I’m not referring to the frozen meal that can be found in practically any supermarket. In fact, the names of these store-bought counterparts are incorrect. “Pierogies” is the name for them.

Polish Pierogi

I prepare this style of Authentic Polish Pierogi every year….for Christmas, as I already stated. However, these aren’t the only options; I also make pierogi with sauerkraut and mushrooms, which are significantly more common in Polish households around the holidays.

However, Pierogi Ruskie (Pierogi with Cheese) is also highly popular and frequently prepared in Polish households. So, to cut a long story short, I brought this culinary tradition with me to the United States, and every year for Christmas, I devote one or two days to creating my favorite Polish meals.

Ingredients For Polish Pierogi

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

Directions For Polish Pierogi

  • In a large bowl, whisk eggs, water and salt until blended; gradually stir in flour(meda). Transfer to a lightly floured surface; knead 10-12 times, forming a firm dough. Cover 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 tbsp 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 until pierogi float to the top and are tender, 2-3 minutes. Remove with a slotted spoon.
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  • In a large skillet, heat 1 tbsp 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(green onion).

Nutrition Facts

1 serving:

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

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