Pierogi

Name: Pierogi
Prep time: 50 min
Cook time: 7 min
Total time: 57 min
Yield: 4
Ingredients: Type 00 flour 3 ¼ cups; Water at room temperature 0.67 cup; Eggs 1; Egg yolks (of medium eggs) 1; Fine salt 1.7 tsp; Potatoes 1.3 lbs; Cow's milk ricotta cheese 1 cup; Fine salt to taste; Black pepper to taste; Sour cream 0.8 cup; Butter 4 tbsp; Chives to taste

it de fr es br

799

Calories per serving

Vegetarian

Energy Kcal 799
Carbohydrates g 104.2
of which sugars g 6.7
Protein g 23.2
Fats g 32.2
of which saturated fat g 17.7
Fiber g 4.6
Cholesterol mg 214
Sodium mg 1085

Difficulty: Average
Prep time: 50 min
Cook time: 7 min
Serving: 4
Cost: Low
Note + the cooking time for the potatoes (about 30 min.) and the resting time of the dough in the fridge (30 min.)

PRESENTATION

When it comes to classic Polish cuisine, pierogi ruskie are a must-try. And look, these delicious dumplings are all about their homemade pierogi dough—soft and tender, filled with a rich mix of potatoes and ricotta cheese. Really really tasty. They're shaped into that classic half-moon, boiled and then sautéed in butter for a golden, slightly crispy finish. This method? It just brings out the flavor, making each bite a perfect blend of creamy filling and buttery exterior. Plus, top them with a dollop of sour cream and a sprinkle of chives, and you're set. Super tasty.

This pierogi recipe truly captures the heart of Eastern European comfort food—which is great, making it a favorite for anyone who enjoys a hearty meal. In Poland, pierogi are more than just food; they’re tradition, especially in the eastern regions where potatoes and cheese are staple ingredients. Traditional pierogi like pierogi ruskie are perfect for family gatherings, festive occasions, or any time you crave something really filling. Pretty simple.

While some folks like to experiment with different fillings or tweak the pierogi dough, the potato and cheese combo remains a staple at Polish tables. I mean, with each plate, you get this really good contrast of the soft, pillowy outside and the rich, creamy inside, with a sharp hint from the chives.

For fans of ravioli or other stuffed pastas, Polish dumplings offer a unique twist. You know, providing a familiar yet distinctly different taste. And if you're feeling adventurous, there are countless pierogi variations to explore—some filled with meat, cabbage, or even fruit. Honestly, each version gives you a taste of Polish tradition, bringing comfort and warmth with every forkful. Dive into this culinary adventure, and you'll find yourself enjoying a delicious piece of Polish heritage, one dumpling at a time. Really.

INGREDIENTS

799

Calories per serving

For the dough (for about 40 pierogi): Type 00 flour 3 ¼ cups (400 g); Water 0.67 cup (150 g) - at room temperature; Eggs 1; Egg yolks 1 - (of medium eggs); Fine salt 1.7 tsp (10 g)

For the filling: Potatoes 1.3 lbs (600 g); Cow's milk ricotta cheese 1 cup (250 g); Fine salt to taste; Black pepper to taste

For seasoning: Sour cream 0.8 cup (200 g); Butter 4 tbsp (60 g); Chives to taste

Preparation

How to prepare Pierogi

To make the pierogi, first cook the potatoes in boiling salted water; it will take about 30 minutes, the time may vary depending on the size 1. Meanwhile, prepare the fresh pasta: in a bowl, pour the flour, salt 2, and the lightly beaten eggs 3.

Add the water 4 and mix with your hands to combine the ingredients 5, then transfer the mixture to a work surface and knead for a few minutes to obtain a smooth and homogeneous dough 6. Wrap the dough in plastic wrap and let it rest in the refrigerator for 30 minutes.

When the potatoes are cooked, mash them in a bowl using a potato masher, then add the ricotta 7, salt, and pepper 8. Knead everything to obtain a homogeneous mixture 9. Cover with plastic wrap and store in the refrigerator.

Now take the dough and roll it out to a thickness of about 1/16 inch with the help of a pasta machine 10. Cut out circles with a pastry cutter with a diameter of about 3 inches 11 and fill each with approximately 0.7 oz of filling 12.

Fold the circle in half to form a half-moon and press the edges with your fingers 13, then seal with the tines of a fork 14; with these quantities, you will get about 40 pierogi. As they are ready, transfer the pierogi to a lightly floured cloth 15. Meanwhile, bring a pot of water to a boil.

Once formed, cook the pierogi in boiling salted water for about 5 minutes 16. Meanwhile, melt the butter in a pan 17 and chop the chives 18.

Drain the pierogi into the pan with butter 19 and toss them for a couple of minutes, adding a little cooking water 20. Serve the pierogi with a tablespoon of sour cream and chives to taste 21!

Storage

Pierogi can be stored in the refrigerator for 2 days in an airtight container. You can freeze them before cooking and then cook them directly from frozen.