Pierogi (Traditional Polish Dumplings)


This Polish pierogi recipe is from my grandmother and has been handed down in our family for generations. These pierogi are filled with cheese, potatoes, and mushrooms, but you can stuff them with other fillings to your liking. There are many ways to serve pierogi. Try them topped with fried onions and parsley, or serve them with sour cream, melted butter, and fried bacon.

Prep Time:
1 hrs
Cook Time:
55 mins
Total Time:
1 hrs 55 mins
80 pierogi



  • 3 tablespoons vegetable oil, or as needed

  • 3 onions, chopped

  • 2 ½ cups mushrooms, peeled and sliced

  • 7 potatoes, peeled and boiled

  • 1 ⅓ (15 ounce) containers farmer's cheese

  • 1 tablespoon sour cream

  • salt and ground black pepper to taste


  • 8 cups all-purpose flour, or more as needed

  • 2 large eggs

  • 6 tablespoons unsalted butter, room temperature

  • 2 cups lukewarm water


  1. Prepare filling: Heat oil in a large skillet over medium heat. Cook and stir onions and mushrooms in hot oil until soft, about 15 minutes. Remove from heat and set aside.

  2. Pass potatoes and farmer's cheese separately through a food grinder or food processor; place both in a large bowl. Add onion-mushroom mixture, sour cream, salt, and pepper; mix until well combined and set filling aside.

  3. Make dough: Place flour on a clean work surface and form a well in the center. Crack eggs into the well. Add butter and a few tablespoons warm water. Mix with your hands, gradually adding more warm water, 1 tablespoon at a time, as you go. Knead until dough is soft and smooth, adding more flour to the work surface as needed.

  4. Roll out 1/4 of the dough to an 1/8-inch thickness. Use a glass or round cookie cutter to cut out circles, saving any excess dough for your next batch. Place 1 teaspoon filling in the center of each dough circle. Fold dough over into a half-moon shape and pinch edges together to seal. Cover pierogi with a clean dish towel and repeat with remaining dough and filling.

  5. Bring a large pot of salted water to a gentle boil. Cook pierogi in batches, about 20 at a time, in boiling water until they float to the surface, 10 to 15 minutes. Remove with a slotted spoon to a strainer to drain.


You can use cream cheese or ricotta instead of farmer's cheese.

Polish white cheese or Russian tvorog (curd cheese) is used in Poland. You may be able to find them at a Polish market.

You can freeze any extra uncooked pierogi.

Nutrition Facts (per serving)

76 Calories
2g Fat
11g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 80
Calories 76
% Daily Value *
Total Fat 2g 3%
Saturated Fat 1g 6%
Cholesterol 9mg 3%
Sodium 14mg 1%
Total Carbohydrate 11g 4%
Dietary Fiber 1g 2%
Total Sugars 1g
Protein 3g
Vitamin C 1mg 5%
Calcium 25mg 2%
Iron 1mg 4%
Potassium 55mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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