Soft homemade dumplings filled with creamy potato and cheese
Some recipes never go out of style, and these homemade potato and cheese pierogi are one of them. Soft, tender dough wrapped around a creamy potato and cheese filling is pure comfort food.
These are my daughter’s favorite pierogi, and every time I make them, I know they’ll disappear quickly. Served with crispy smoked bacon, they’re one of those family meals everyone looks forward to.
If you’ve never made homemade pierogi before, don’t worry. Once you make them from scratch, you’ll see they’re much easier than they look—and definitely worth the effort.
Ingredients
For the Dough
- 500 g all-purpose flour
- 60 ml vegetable oil (or 60 g melted butter)
- 250 ml hot water
- ½ tsp salt
For the Filling
- 500 g potatoes
- 250 g semi-fat Polish-style cottage cheese or full-fat Polish-style cottage cheese
- 1 large onion, finely diced
- 20 g butter
- Salt and black pepper to taste
About the cheese
Polish-style cottage cheese is a firm, fresh cheese with a slightly tangy flavor. It is much drier than American cottage cheese, so regular cottage cheese from a tub is not a good substitute. If you can’t find Polish-style cottage cheese, farmer’s cheese, quark, or well-drained ricotta are the closest alternatives.
Tip: For an even richer filling, you can use equal amounts of potatoes and cheese.
Instructions
Prepare the Dough
- Combine the flour and salt in a large bowl.
- Add the vegetable oil (or melted butter).
- Pour in the hot water and mix until the dough comes together.
- Knead for about 8–10 minutes until smooth and elastic.
- Wrap the dough tightly in plastic wrap and let it rest for 20–30 minutes. This allows the gluten to relax, making the dough easier to roll out and shape.
Prepare the Filling
- Peel the potatoes and boil them until tender.
- Drain well and let them cool slightly.
- Pass the potatoes and the cheese through a meat grinder.
- Fry the diced onion in butter until soft and lightly golden.
- Add the fried onion to the potato and cheese mixture.
- Season with salt and black pepper to taste.
- Mix everything until well combined.
Assemble the Pierogi
- Roll the dough out thinly on a lightly floured work surface.
- Cut out circles using a drinking glass or a round cookie cutter.
- Place a spoonful of filling in the center of each circle.
- Fold the dough over the filling to create a half-moon shape.
- Press the edges firmly to seal each pierogi.
Cook the Pierogi
- Bring a large pot of salted water to a gentle boil.
- Carefully add the pierogi in batches.
- Stir gently once to prevent them from sticking to the bottom.
- When the pierogi float to the surface, cook them for another 2–3 minutes.
- Remove with a slotted spoon.
Serving Suggestions
My favorite way to serve these pierogi is with crispy smoked bacon cut into small cubes and fried until golden. Spoon the bacon and the melted bacon fat over the hot pierogi just before serving.
They’re also delicious with:
- sour cream
- fried onions
- melted butter
- fresh chives
Storage
Store leftover cooked pierogi in the refrigerator for up to 3 days.
To freeze, arrange uncooked pierogi in a single layer on a tray until frozen, then transfer them to freezer bags. Cook straight from frozen—there’s no need to thaw them first.
Frequently Asked Questions
Can I freeze homemade pierogi?
Yes! They freeze beautifully. Freeze them uncooked for the best texture.
Can I make the dough ahead of time?
Yes. Wrap it tightly in plastic wrap and refrigerate for up to 24 hours.
Can I use full-fat cheese?
Absolutely. Both semi-fat and full-fat Polish-style cottage cheese work well in this recipe.
Recipe Tips
- Don’t skip resting the dough—it becomes much easier to roll out.
- Don’t overfill the pierogi, or they may open while cooking.
- Seal the edges well to keep the filling inside.
- Cook the pierogi in small batches so they don’t stick together.
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