This traditional pierogi recipe features soft homemade dough filled with creamy mashed potatoes and cheese, just like Polish grandmothers make. These classic Polish dumplings are boiled until tender and finished with caramelized onions for a comforting, authentic meal.

What this recipe teaches:

Prep & Cook Time

Prep Time: 45 minutes
Cook Time: 20 minutes
Total Time: 1 hour 5 minutes
Servings: 6 servings (about 24 pierogi)

Ingredients

For the Dough

3 ¼ cups all-purpose flour
1 teaspoon salt
2 large eggs
¾ cup warm water (adjust as needed)

For the Filling

2 pounds russet potatoes, peeled and cubed
2 cups farmer’s cheese or whole milk ricotta (well drained)
2 tablespoons chopped fresh parsley
½ teaspoon salt (or to taste)
¼ teaspoon black pepper

For Serving

2 large onions, thinly sliced
2 tablespoons vegetable oil or butter
2 tablespoons water
Optional: sour cream or tomato sauce

Instructions

Cook the potatoes in salted water until fork-tender. Drain well and let cool completely.
Mash the potatoes until smooth. Add cheese, parsley, salt, and pepper. Mix until the filling forms a firm, moldable consistency. Set aside.
In a large bowl, combine flour and salt. Add eggs and warm water gradually, mixing until a soft dough forms.
Knead the dough on a lightly floured surface for about 8–10 minutes until smooth and elastic. Cover and let rest for 20 minutes.
Roll the dough out to about 1/8-inch thickness.
Cut into 3-inch circles using a round cutter or glass.
Place 1 tablespoon of filling in the center of each circle. Fold in half and press edges firmly to seal. Crimp with a fork if desired.
Bring a large pot of salted water to a boil. Add pierogi in batches. Stir gently to prevent sticking.
Once they float, cook for 3–4 additional minutes. Remove with a slotted spoon.
In a skillet, heat oil or butter. Add onions and a pinch of salt. Cook until golden and caramelized, adding 2 tablespoons of water to enhance browning.
Toss cooked pierogi in the caramelized onions or spoon onions over the top before serving.

What to Serve With

Sour cream
Fresh tomato sauce
Ground beef sauce
Sauerkraut
Simple green salad

Pro Tips

Let the potato filling cool completely before assembling. Warm filling makes sealing difficult.
Do not overfill; excessive filling may cause pierogi to burst during cooking.
Freeze uncooked pierogi in a single layer, then transfer to a freezer bag for long-term storage.
For extra flavor, pan-fry boiled pierogi in butter until lightly golden.

Nutrition Information (Approximate, per serving)

Calories: 420 kcal
Protein: 14 g
Carbohydrates: 65 g
Fat: 12 g

FAQ

What is the traditional filling for pierogi?
Potato and cheese (Pierogi Ruskie) is one of the most traditional and beloved fillings in Poland.

Can I freeze homemade pierogi?
Yes. Freeze them uncooked on a tray first, then store in airtight bags for up to 3 months.

Why did my pierogi open while boiling?
They were likely overfilled or not sealed tightly. Press edges firmly and avoid excess moisture in the filling.

Can I use ricotta instead of farmer’s cheese?
Yes, but drain it well to prevent a watery filling.

Conclusion

Pierogi are more than dumplings—they are a celebration of tradition and comfort. This authentic potato and cheese pierogi recipe brings the warmth of Eastern European kitchens into your home. With simple ingredients and careful technique, you can create a timeless dish perfect for family dinners or special occasions.

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Traditional Polish Pierogi with Potato and Cheese