Polish Potato Pierogi

Traditional Polish pierogi filled with creamy potato, farmer cheese and browned onion, boiled until tender and finished with butter.

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Pierogi are one of Poland’s best-known comfort foods. This version uses the classic potato-and-cheese filling and explains the dough, sealing and boiling stages carefully for a first-time cook.

Ingredients

• 350 g plain flour
• 1 tsp fine salt
• 180 ml warm water (plus a little extra if needed)
• 1 tbsp neutral oil
• 500 g potatoes (peeled and cut into chunks)
• 250 g farmer cheese or well-drained ricotta
• 2 onions (finely diced)
• 3 tbsp butter
• 0.75 tsp black pepper (freshly ground)
• salt (to taste)
• 120 g sour cream (to serve, optional)
• 2 tbsp chives (finely chopped, optional)

Step-by-step method

1. Place the potatoes in a saucepan, cover with cold salted water and bring to a boil. Simmer for 15–20 minutes until completely tender, then drain very well and leave them in the warm pan for 2 minutes so excess steam can escape.
2. Meanwhile, melt 1 tablespoon butter in a frying pan over medium-low heat. Cook the diced onions for 10–12 minutes until soft and golden. Set half aside for serving and keep half for the filling.
3. Mash the potatoes until smooth while still warm. Mix in the farmer cheese, the onions reserved for the filling, black pepper and enough salt to make the mixture well seasoned. Cool completely before filling the pierogi.
4. For the dough, combine the flour and 1 teaspoon salt in a bowl. Add the warm water and oil gradually, mixing until a soft dough forms. Knead for 7–8 minutes until smooth and elastic, then cover and rest for 20 minutes.
5. Divide the dough in half. Keep one half covered while rolling the other to about 2 mm thick on a lightly floured surface. Cut 8–9 cm circles with a cutter or drinking glass.
6. Place about 1 heaped teaspoon filling in the centre of each circle. Fold into a half-moon, press out trapped air and pinch the edges firmly. Keep shaped pierogi under a clean towel so they do not dry out.
7. Bring a large pot of salted water to a gentle boil. Cook the pierogi in batches so they are not crowded. Once they float, cook for another 2–3 minutes, then lift out with a slotted spoon.
8. Toss the cooked pierogi with the remaining butter. Serve immediately with the reserved browned onion, sour cream and chives, or pan-fry the boiled pierogi in a little butter until lightly golden if you prefer crisp edges.