Recipe of the Week: Polish Potato and Cheese Pierogi

Tender dumplings filled with creamy potatoes and cheese, finished with buttery golden onions, make a wonderfully comforting supper.

Pierogi are filled dumplings closely associated with Polish cooking, with related dishes found across Central and Eastern Europe. The potato-and-fresh-cheese variety is commonly called pierogi ruskie and is often served with sautéed onions and sour cream.

🛒 Ingredients

Dough

• 3 cups (375 g) all-purpose flour, plus extra for dusting
• 1/2 teaspoon fine salt
• 1 large egg
• 3/4 cup (180 ml) warm water, plus 1–2 tablespoons if needed
• 1 tablespoon unsalted butter, melted and cooled slightly

Potato and cheese filling

• 1 pound (450 g) russet or Yukon Gold potatoes, peeled and cut into 1-inch pieces
• 7 ounces (200 g) plain farmer cheese or well-drained quark
• 1/2 teaspoon fine salt, plus more for the potato water
• 1/4 teaspoon freshly ground black pepper

Onions and serving

• 5 tablespoons unsalted butter, divided
• 2 medium yellow onions, finely chopped
• 1/4 teaspoon fine salt, plus more for the dumpling water
• 1/2 cup sour cream, for serving

Step-by-Step Instructions

Step 1: Make and rest the dough

Mix the flour and salt in a large bowl. Add the egg, warm water, and 1 tablespoon melted butter. Stir until shaggy, then knead on a lightly floured surface for 6–8 minutes until smooth and supple. If dry, add extra water 1 teaspoon at a time; if sticky, dust lightly with flour. Cover and rest at room temperature for 30 minutes while preparing the filling.

Step 2: Cook the potatoes

Place the potatoes in a saucepan, cover with cold water by 1 inch, and salt the water lightly. Bring to a boil, then reduce to a steady simmer and cook for 15–20 minutes, until easily pierced with a fork. Drain thoroughly, return to the warm pan off the heat for 2 minutes to release steam, then mash until smooth.

Step 3: Soften the onions

While the potatoes cook, melt 3 tablespoons butter in a large skillet over medium-low heat. Add the onions and 1/4 teaspoon salt. Cook for 15–20 minutes, stirring frequently, until soft and golden. Lower the heat if they brown too quickly. Transfer half the onions to a small bowl for serving and leave the remainder for the filling.

Step 4: Mix the filling

Mix the mashed potatoes with the farmer cheese, half the cooked onions, 1/2 teaspoon salt, and the pepper. Taste and adjust the seasoning. Spread in a shallow bowl and let cool until comfortable to handle, about 10–15 minutes. The filling should be thick enough to hold its shape on a spoon.

Step 5: Roll and cut the dough

Divide the dough into four pieces and keep unused pieces covered. On a lightly floured surface, roll one piece about 1/8 inch thick. Cut out circles with a 3-inch round cutter or drinking glass. Repeat with the remaining dough, gathering and rerolling scraps once. Aim for 36–40 circles.

Step 6: Fill and seal the pierogi

Place about 1 level tablespoon of filling in the center of each circle, keeping the edges clean. Fold into a half-moon, gently pressing out trapped air, then pinch the edges firmly closed. If the dough feels dry, lightly moisten the edge with water before sealing. Place on a lightly floured tray in a single layer and cover loosely with a clean towel.

Step 7: Boil in batches

Bring a large pot of lightly salted water to a gentle boil. Add 8–10 pierogi at a time without crowding and stir gently once to prevent sticking. When they float, cook for another 2–3 minutes, usually 4–5 minutes total. The dough should be tender with no floury center. Lift out with a slotted spoon, drain well, and place on a lightly buttered tray without stacking.

Step 8: Brown and serve

Wipe the onion skillet clean and melt some of the remaining 2 tablespoons butter over medium heat. Add drained pierogi in a single layer and cook for 2–3 minutes per side, until lightly golden. Repeat in batches, adding the remaining butter as needed. Warm the reserved onions in the skillet for about 1 minute, then spoon them over the pierogi and serve with sour cream.