Make Ahead

Monika's Perfect Polish Pierogi

March  3, 2016
Photo by Alpha Smoot
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

  • Makes 50 pierogi
  • 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)
In This Recipe
  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.

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Cookbook Author. Heirloom Kitchen.Food52 contributing editor & Recipe Tester.