Potato Pierogi Recipe

This recipe serves 8 people generously and yields approximately 40 pierogi. The preparation takes about 2 hours including resting time for the dough, but the process is deeply rewarding and perfect for involving the whole family. The result is a batch of tender, pillowy dumplings with silky potato filling that can be boiled and served simply or pan-fried for extra richness.

Ingredients You’ll Need

For the dough, gather these essential ingredients:

• 3 cups all-purpose flour, plus extra for dusting
• 1 large egg
• 1/2 cup sour cream
• 4 tablespoons butter, melted
• 1 teaspoon salt
• 1/4 to 1/2 cup warm water

For the potato filling:

• 2 pounds russet potatoes, peeled and quartered
• 4 tablespoons butter
• 1/2 cup sour cream
• 1 large onion, finely diced
• 2 teaspoons salt
• 1/2 teaspoon black pepper
• 2 tablespoons fresh chives, chopped (optional)

For serving:

• 4 tablespoons butter for frying
• 1 large onion, sliced
• Sour cream for serving
• Fresh dill or chives for garnish

Choose starchy russet potatoes for the filling as they create the fluffiest, most absorbing base for the seasonings. The sour cream in both the dough and filling adds tenderness and a subtle tang that makes authentic pierogi so distinctive.

Essential Equipment

Before starting, make sure you have these kitchen tools ready:

• Large mixing bowl
• Rolling pin
• 3-inch round cookie cutter or glass
• Large pot for boiling potatoes
• Potato masher or ricer
• Large skillet
• Slotted spoon
• Clean kitchen towels
• Baking sheets for holding finished pierogi

A potato ricer creates the smoothest filling, but a good old-fashioned masher works perfectly fine and is more traditional in many Polish households.

Step-by-Step Preparation

Prepare the Potato Filling

Place the quartered potatoes in a large pot and cover with salted water. Bring to a boil and cook for 15-20 minutes until fork-tender. While the potatoes cook, heat 1 tablespoon of butter in a skillet and sauté the diced onion over medium heat for 8-10 minutes until golden and soft. Drain the potatoes thoroughly and mash them with the remaining 3 tablespoons of butter, sour cream, salt, and pepper until completely smooth. Fold in the sautéed onions and chives if using. Set aside to cool completely.

Make the Dough

In a large mixing bowl, whisk together the flour and salt. Create a well in the center and add the egg, sour cream, and melted butter. Using a fork, gradually incorporate the flour mixture, adding warm water a little at a time until a soft dough forms. You may not need all the water, or you might need a bit more depending on humidity and flour type.

Knead and Rest

Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should be soft but not sticky. Form it into a ball, cover with a damp kitchen towel, and let it rest for 30 minutes. This resting period allows the gluten to relax, making the dough easier to roll out.

Roll and Cut the Dough

Divide the rested dough into 4 portions to make handling easier. Working with one portion at a time and keeping the others covered, roll the dough on a floured surface to about 1/8-inch thickness. Using a 3-inch round cutter or glass, cut out circles. Gather the scraps, re-roll, and cut more circles until all dough is used.

Fill the Pierogi

Place about 1 tablespoon of cooled potato filling in the center of each dough circle. Be careful not to overfill, as this makes sealing difficult. Brush the edges of the circle lightly with water, then fold the dough over to create a half-moon shape. Press the edges firmly together, then use a fork to crimp and seal completely, ensuring no filling can escape during cooking.

Cook the Pierogi

Bring a large pot of salted water to a gentle boil. Working in batches of 8-10 pierogi to avoid overcrowding, carefully drop them into the boiling water. They will sink initially, then float to the surface when cooked, which takes about 3-4 minutes after they float. Remove with a slotted spoon and place on a lightly buttered baking sheet to prevent sticking.

Optional Pan-Frying Step

For extra richness and texture, heat butter in a large skillet over medium heat. Add the sliced onion and cook until golden and caramelized, about 8-10 minutes. Add the boiled pierogi to the skillet and cook for 2-3 minutes per side until golden brown and slightly crispy.

Serving Traditions and Presentation

Serve the pierogi hot, topped with the caramelized onions and a generous dollop of sour cream. Garnish with fresh dill or chives for color and additional flavor. In Polish tradition, pierogi are often served as a main course with a simple salad or as part of a larger feast during holidays and celebrations.

Storage and Freezing Tips

Uncooked pierogi freeze beautifully and can be stored for up to 3 months. Place them on a baking sheet in a single layer, freeze until solid, then transfer to freezer bags. Cook frozen pierogi directly from the freezer, adding an extra minute or two to the cooking time. Cooked pierogi can be refrigerated for up to 3 days and reheated gently in butter.

Cultural Significance and Variations

Pierogi hold deep cultural meaning in Polish families, often prepared together during holidays like Christmas Eve and Easter. The process of making pierogi becomes a social activity, with multiple generations working side by side, sharing stories and techniques passed down through the years.

While potato pierogi are the most common, Polish families also make versions filled with cheese and onions, sauerkraut and mushrooms, or sweet versions filled with fresh berries or plums for dessert.

Tips for Perfect Pierogi

The key to tender pierogi lies in not overworking the dough and ensuring your potato filling is completely cool before assembling. If the filling is warm, it can make the dough soggy and difficult to seal properly.

Many Polish cooks swear by adding a touch of cream cheese to the potato filling for extra richness, while others prefer the traditional simplicity of just potatoes, butter, and onions.

These homemade potato pierogi represent more than just a delicious meal – they’re a connection to Polish heritage and the joy of creating something special with your own hands that brings families together around the table to share in tradition and love.