Magic polish dumplings (pierogi) 76

Why polish dumplings are magic? Because there is just one dough, which is universal for all kinds, either you make them in a sweet or salty way. What you have to know is that, no matter sweet or salty, all are delicious!

It is exactly the same like you can eat pasta in many variations. Dumplings are time-consuming but worth to prepare and what’s most important healthy and available for everyone – since there are tons of possible filings.

Polish dumplings.

Recipe for one of the most popular ones: Potatoe cheese dumplings!


  • Dough:
  • 2 to 2 1/2 cups all-purpose flour
  • 1 large egg
  • 1 teaspoon salt
  • About 1 cup warm water
  • Potato-Cheese Filling:
  • 2 pounds scrubbed russet potatoes, boiled in their jackets
  • 2 tablespoons finely minced onion sauteed in 1 tablespoon butter
  • 8 ounces room-temperature farmer’s cheese or ricotta
  • Salt to taste
  • Pepper to taste


  1. Peel potatoes and fork blend or rice them (do not mash), and mix with sauteed onion and farmer’s cheese.
  2. Place 2 cups flour in a large bowl or on a work surface and make a well in the center. Break the egg into it, add the salt and a little lukewarm water at a time. Bring the dough together, kneading well and adding more flour or water as necessary. Divide the dough in half and cover it with a bowl or towel. Let it rest 20 minutes.
  3. On a floured work surface, roll the dough out thinly and cut with a 2-inch round or glass. Spoon a portion of the filling into the middle of each circle. Fold dough in half and pinch edges together. Gather scraps, re roll and fill. Repeat with remaining half of dough.
  4. Sprinkle a baking sheet with flour and place the filled pierogi on it in a single layer. Cover with a tea towel. Bring a large, low saucepan of salted water to boil. Drop in the pierogi. Return to the boil and reduce heat. When the pierogi rise to the surface, continue to simmer a few minutes more. Remove one with a slotted spoon and taste for doneness. When satisfied, remove remaining pierogi with a slotted spoon to a serving platter.
  5. Serve warm with carmelized onions or butter or fried bacon pieces, and a dollop of sour cream, if desired.


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