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Cozy Polish Pierogi Recipe with Easy Creamy Potato Cheese Filling

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This cozy Polish pierogi recipe features a creamy potato cheese filling wrapped in tender dough, perfect for comforting family meals and gatherings. Easy to make and versatile, these pierogi deliver nostalgic comfort with simple ingredients.

Ingredients

Scale
  • 2 ½ cups (315 g) all-purpose flour, plus extra for dusting
  • 1 large egg, room temperature
  • ½ cup (120 ml) warm water
  • 2 tbsp (30 ml) sour cream
  • 1 tbsp (15 ml) vegetable oil
  • ½ tsp salt
  • 3 large russet potatoes (about 1 lb / 450 g), peeled and diced
  • 1 cup (225 g) farmer’s cheese or ricotta
  • 2 tbsp (30 g) unsalted butter, softened
  • ½ cup (120 ml) sour cream
  • Salt and freshly ground black pepper, to taste
  • Optional: a pinch of nutmeg

Instructions

  1. Prepare the dough: In a large bowl, combine 2 ½ cups (315 g) of flour and ½ tsp salt. In a separate small bowl, whisk together the egg, warm water (½ cup), sour cream (2 tbsp), and vegetable oil (1 tbsp). Slowly add the wet ingredients to the flour mixture, stirring with a fork until a shaggy dough forms. Turn it out onto a floured surface and knead for about 8-10 minutes until smooth and elastic. If sticky, sprinkle with more flour. Wrap in plastic wrap and let rest for at least 30 minutes.
  2. Make the filling: Boil diced potatoes in salted water for 15-20 minutes or until fork-tender. Drain and mash thoroughly with a potato masher or ricer until smooth. Let cool slightly, then stir in farmer’s cheese (1 cup), softened butter (2 tbsp), sour cream (½ cup), salt, pepper, and nutmeg if using. Mix until creamy and well combined. Adjust seasoning to taste.
  3. Roll out the dough: Flour your work surface generously. Roll the rested dough into a large circle about ⅛ inch (3 mm) thick. Use a 3-inch round cutter or drinking glass to cut circles. Re-roll scraps to use all dough.
  4. Fill and seal pierogi: Place about 1 tablespoon of filling in the center of each dough circle. Fold dough over to form a half-moon shape. Press edges firmly to seal, then crimp with a fork or pinch tightly. If dough is too dry, brush edges lightly with water. Avoid overfilling.
  5. Cook the pierogi: Bring a large pot of salted water to a gentle boil. Drop pierogi in batches without overcrowding. When they float to the surface, cook for an additional 2-3 minutes. Remove with a slotted spoon and transfer to a warm plate. Optionally, sauté cooked pierogi in butter until golden and crispy on both sides.
  6. Serve hot with a dollop of sour cream or caramelized onions. Pierogi are best fresh but freeze well for later use.

Notes

Resting the dough is essential for tender pierogi. Do not overfill to prevent bursting during cooking. Freeze raw pierogi on baking sheets before transferring to bags for easy storage. Boil frozen pierogi directly, adding a couple extra minutes to cooking time. For gluten-free or vegan versions, substitute flour and dairy accordingly.

Nutrition

Keywords: pierogi, Polish pierogi, potato cheese filling, creamy pierogi, comfort food, homemade pierogi, easy pierogi recipe

Find it online: https://flurpchef.com/cozy-polish-pierogi-recipe-with-easy-creamy-potato-cheese-filling/