Print

Classic Comforting Polish Pierogi Recipe with Creamy Sour Cream Sauce

Polish pierogi recipe - featured image
Print Recipe

A warm and satisfying homemade Polish pierogi recipe featuring tender dough, a smooth potato and cheese filling, and a luscious creamy sour cream sauce with dill and garlic.

Ingredients

Scale
  • 3 cups all-purpose flour (375 g), plus extra for dusting
  • 1 large egg, room temperature
  • 1 cup lukewarm water (240 ml)
  • 2 tablespoons unsalted butter, melted (for dough)
  • 1 teaspoon salt (for dough)
  • 4 medium russet potatoes (about 2 pounds / 900 g), peeled and quartered
  • 1 cup farmer’s cheese or dry curd cottage cheese (225 g), well drained
  • 1 medium yellow onion, finely chopped
  • 2 tablespoons unsalted butter (for sautéing onions)
  • Salt and black pepper, to taste
  • 1 cup sour cream (240 ml), preferably full-fat
  • 1 tablespoon fresh dill, finely chopped (optional)
  • 1 small clove garlic, minced
  • Pinch of salt (for sour cream sauce)
  • 2 tablespoons unsalted butter, melted (for drizzling)
  • Chopped chives or extra dill (optional garnish)

Instructions

  1. Place peeled and quartered russet potatoes in a large pot of salted water. Bring to a boil and cook until tender, about 20 minutes. Drain well and mash using a potato masher or ricer until smooth. Set aside to cool slightly.
  2. While potatoes cook, melt 2 tablespoons of butter in a skillet over medium heat. Add finely chopped onions and cook until golden and translucent, about 8 minutes. Stir occasionally to prevent burning. Remove from heat and let cool.
  3. In a mixing bowl, combine the mashed potatoes, sautéed onions, and farmer’s cheese. Season with salt and black pepper. Mix gently but thoroughly. The filling should be smooth yet have a little texture. Taste and adjust seasoning if needed.
  4. In a large bowl, combine flour and salt. Make a well in the center and crack in the egg. Add melted butter and lukewarm water gradually, mixing with a fork or your hand until a shaggy dough forms. Turn dough onto a floured surface and knead for 7-10 minutes until smooth and elastic. If dough feels sticky, add a touch more flour.
  5. Wrap the dough in plastic wrap or cover with a damp towel. Let it rest for at least 30 minutes at room temperature.
  6. On a floured surface, roll out the dough to about 1/8-inch (3 mm) thickness. Use a 3-inch (7.5 cm) round cutter or the rim of a glass to cut circles. Gather scraps and re-roll as needed.
  7. Place about 1 tablespoon (15 ml) of filling in the center of each dough circle. Fold the dough over to form a half-moon shape. Press edges firmly to seal, pinching or crimping with a fork to ensure no gaps. Avoid overfilling to prevent bursting during cooking.
  8. Bring a large pot of salted water to a rolling boil. Add pierogi in batches, stirring gently to prevent sticking. Cook until they float to the surface plus an additional 2-3 minutes (about 4-5 minutes total). Use a slotted spoon to remove and drain.
  9. In a large skillet, melt butter over medium heat. Add boiled pierogi in batches and sauté until golden and slightly crisp on both sides, about 3 minutes per side.
  10. In a small bowl, mix sour cream with minced garlic, chopped dill, and a pinch of salt. Adjust to taste. Serve dolloped over warm pierogi or on the side for dipping.

Notes

Do not overcrowd the pot when boiling pierogi to prevent sticking. Resting the dough is essential for easier rolling and better texture. Use about 1 tablespoon of filling per pierogi to avoid bursting. Uncooked pierogi freeze well on trays before transferring to bags for up to 3 months. For gluten-free, substitute flour with gluten-free baking mix; for dairy-free, use coconut oil and coconut-based sour cream alternative.

Nutrition

Keywords: pierogi, Polish pierogi, potato pierogi, homemade pierogi, sour cream sauce, comfort food, dumplings, traditional Polish recipe

Find it online: https://cooksybite.com/classic-comforting-polish-pierogi-recipe-with-creamy-sour-cream-sauce/