Make Ahead

Monika's Perfect Polish Pierogi

March  3, 2016
3 Ratings
Photo by Alpha Smoot
  • Makes 50 pierogi
Author Notes

When Monika visited my Heirloom Kitchen, I knew I was in for a treat. She came armed with ingredients from the Polish store in town and taught me how to make the most delicious pierogi I have ever tasted! Best of all, it's the same way her grandmother in Poland still makes them today. —Anna Francese Gass

What You'll Need
  • For the pierogi dough:
  • 1 1/2 cups boiling water
  • 1 pound Polish flour, or extra fine flour with no additives
  • 1 teaspoon extra-virgin olive oil
  • 1 egg, beaten
  • Flour, for shaping
  • For the filling and topping:
  • 6 medium Yukon Gold potatoes, peeled
  • 1 tablespoon extra-virgin olive oil
  • 4 ounces Polish bacon or pancetta, finely diced
  • 1 large yellow onion, finely diced
  • 8 ounces farmers cheese
  • Salt and pepper, for seasoning
  • Sour cream, for garnishing (optional)
  1. For the pierogi dough:
  2. In a kitchen aid with paddle attachment or large bowl, combine water, flour, and oil. Add the egg and mix until combined.
  3. Turn out dough onto floured surface and knead into a ball until dough is soft and bounces back when pressed.
  4. Place in a bowl and cover with a tea towel. Allow dough to rest for 10 minutes.
  1. For the filling and topping:
  2. In a large pot, cook the potatoes in salted boiling water until fork tender.
  3. Meanwhile, heat olive oil in a large sauce pan. Add the bacon. Once bacon begins to render (about 2 minutes) add onion and cook on low heat until onion is soft and beginning to caramelize, an additional 10 minutes.
  4. Once the filling is done, remove about half of the onion from the pan and place in a large bowl.
  5. Once potatoes are ready, add them to the bowl with the onion and farmers cheese. Mash and mix until fully combined. Season with salt and pepper.
  6. Once dough is ready, cut it into 4 pieces and return 3 to the covered bowl. Roll out the remaining piece to about a 1/8-inch thick (about the space between two tines of a fork).
  7. Using a water glass, cut out circles with all the dough.
  8. Place about a tablespoon of filling into the middle of the dough. Cup the dough in your hand and fold the circle in half.
  9. Place the half moon on its side in the palm of your hand and pinch the ends of the dough to create a border/seal on the pierogi.
  10. Continue until all filling and dough is used. You should have approximately 50 pierogi.
  11. Bring a large pot of salted water to a boil. Drop 12 to 15 pierogi in the water. Watch to see when the pierogi float: Once they do, cook for an additional 2 to 3 minutes.
  12. Remove from the water with a slotted spoon onto a clean plate. Finish cooking all the pierogies.
  13. Heat a large sauté pan with olive oil and add as many pierogi to the pan and you would like to eat. Add the onion and bacon mixture and cook for a few minutes, so that it all heats through together in the pan.
  14. Serve! Garnish with sour cream if desired.

See what other Food52ers are saying.

  • Veronica Legutko
    Veronica Legutko
  • Cristina Sciarra
    Cristina Sciarra
  • Anna Francese Gass
    Anna Francese Gass
  • Pork n' Tofu
    Pork n' Tofu
Cookbook Author. Heirloom Kitchen.Food52 contributing editor & Recipe Tester.

9 Reviews

Nya R. April 16, 2022
I have made these almost 10 times now and they always come out fantastic!! They always blow guests away because of how tasty they are!
Carol K. April 3, 2016
As my husband is Polish and often makes Pierogis, I do want to caution viewers that "Farmer's Cheese" he uses is not the Farmer's Cheese that is sold in many big box stores (that resembles hard mozzarella cheese) but rather one that is pure white and resembles a very dry, yet firmly packed fine cottage cheese. It's usually sold in a clear container which can be found in most Eastern European international stores. Carol Kinelski
Anna F. April 3, 2016
Great to know Carol. Many thanks!
Veronica L. April 3, 2016
Pierogi can be frozen before boiled or after boiling. I make my dough in the food processor. 2 cups flour, 1 egg, 1 tsp salt. Whirr together then add water until dough makes into a soft ball. I make 3 logs using one at a time, cut each log into 6 - 8 pieces. Roll out each piece and fill as directed in the above recipe. I also make an onion, mushroom & cabbage filling. My pierogi tasted just like the ones I had in Poland in October 2015. How one makes their pierogi depends on what part of the country your ancestors came from, in any case they are a treat.
Anna F. April 3, 2016
Thanks for this! Great information! And I agree, such a treat.
Cristina S. March 30, 2016
At what step of the process should the pierogis be frozen, if I'm making a big batch ahead? Thanks!
Pork N. March 30, 2016
I would hazard a guess that you would freeze at step 9, then boil for a little longer when it's time to eat them.
Pork N. March 30, 2016
Edit to above - after step 9. Freeze the filled, unboiled pierogi.
Anna F. April 3, 2016
If you want to freeze them, (this recipe makes a lot) put little bit of olive oil on cooked pierogies, let them cool , put in a ziplock and freeze :)