Cozy Grandma’s Polish Pierogi
Ingredients
Dough:
3 cups all-purpose flour
1 tsp salt
1 cup warm water
1 egg
2 tbsp sour cream (optional, for extra softness)
Potato & Cheese Filling:
2 cups mashed potatoes (warm or cold)
1 cup farmer’s cheese (or ricotta as substitute)
1 small onion, finely chopped
2 tbsp butter
Salt & pepper to taste
For Serving:
1 large onion, sliced
3 tbsp butter
Sour cream
Instructions
- Make the dough
In a bowl, mix flour and salt.
Add egg, sour cream, and warm water.
Knead until smooth and soft (about 8–10 minutes).
Cover and let rest for 30 minutes. - Prepare the filling
Cook chopped onion in butter until golden.
Mix onions with mashed potatoes and cheese.
Season with salt and pepper.
Let cool. - Shape the pierogi
Roll dough thin (about 2–3 mm).
Cut circles (using a glass).
Add a spoonful of filling in the center.
Fold and seal edges tightly (press with fingers or fork). - Boil
Bring salted water to a boil.
Drop pierogi in batches.
Cook until they float, then 2–3 more minutes.
Remove with a slotted spoon. - Optional pan-fry (highly recommended
)
Melt butter in a pan.
Add sliced onions and cooked pierogi.
Fry until golden and slightly crispy.
Tips for the best pierogi:
Don’t overfill—they’ll burst while boiling.
Seal edges well (a little water helps).
Freeze extras before cooking for later use.