80 Potato Recipes. Pierogi

80 Potato Recipes. Pierogi 

80 Potato Recipes. Pierogi
80 Potato Recipes. Pierogi

What is Pierogi?

Pierogi (pronounced pee-roh-ghee) are traditional Polish dumplings that are typically filled with savory or sweet ingredients and boiled or fried. The dough is usually made from flour, water, eggs, and salt, and the fillings can vary widely depending on the region and personal preference. Common savory fillings include mashed potatoes, sauerkraut, ground meat, cheese, and mushrooms, while sweet fillings can include fruits like blueberries or cherries, as well as cheese and sugar.

Pierogi are often served with sour cream or butter and are a popular dish in Poland and in Polish communities around the world. They are typically associated with holidays and special occasions, but they can also be enjoyed as comfort food or a quick snack.

Here's a recipe for potato and cheese pierogi:


  • 2 cups all-purpose flour
  • 1/2 tsp salt
  • 1 large egg
  • 1/2 cup warm water
  • 2 cups mashed potatoes
  • 1 cup grated cheddar cheese
  • 1/2 cup chopped onion
  • 2 tbsp butter
  • Salt and pepper to taste


  1. In a large mixing bowl, combine the flour and salt. Make a well in the center and add the egg and warm water. Mix well until a dough forms.
  2. Knead the dough on a floured surface for about 5 minutes or until it becomes smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.
  3. In a separate mixing bowl, combine the mashed potatoes, grated cheese, and salt and pepper to taste.
  4. In a skillet, melt the butter over medium heat. Add the chopped onion and sauté until softened.
  5. On a floured surface, roll out the dough to about 1/8 inch thickness. Use a cookie cutter or the rim of a drinking glass to cut out circles. You might find it easier if you have a dumpling maker.
  6. Place a small spoonful of the potato and cheese mixture in the center of each circle. Fold the circle in half and pinch the edges together to seal.
  7. In a large pot of boiling water, cook the pierogi in batches for about 5 minutes or until they float to the surface. Remove with a slotted spoon and drain.
  8. Serve the pierogi hot, topped with the sautéed onions and a dollop of sour cream, if desired.

Enjoy your delicious potato and cheese pierogi!

A dumpling press such as the one below may help you to make your Pierogis even better.

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