How to Make Traditional Polish Pierogi

How to Make Traditional Polish Pierogi

When I visit a new city, I love learning all about the traditional cuisine. I’ve found that the best way to really experience the local food, other than eating at every restaurant you can find, is by taking a cooking class! I arrived in Krakow back in October and the first stop on my itinerary was Olgierd’s cooking class to learn how to make traditional Polish pierogi.

If you get the chance to visit Krakow I would HIGHLY recommend booking Olgierd’s class. He is an extremely knowledgable chef and could not have been kinder or more patient with two Americans struggling to cook!

Find the cooking class here.

Also – make sure to check out my posts The Best Things to Do in Kraków, Poland and Traditional Food to Try in Poland for more tips about what to see and eat in Krakow!

how to make traditional Polish pierogi
Traditional Polish cheese, similar to haloumi.

The class started out with a visit to the local market to pick up all your essential pierogi-making items! Olgierd gave us cheat sheets and taught us how to order the ingredients in (extremely broken) Polish.

We made our way to his kitchen and he put together some Polish appetizers for us to snack on while we cooked.

best pierogi recipe
Polish appetizers: cheese, bread, pickles and sauerkraut.

how to make traditional polish pierogi

MAKE DOUGH.

Pour flour into large bowl and form a well in the center. Add water, egg, oil and salt into well and beat together with a fork (without mixing together with flour). Continue stirring while gradually adding flour until soft dough forms.

how to make traditional Polish pierogi
Add water, egg, oil and salt to the well.

Transfer dough to lightly floured surface and begin to knead until smooth and elastic. This should take around 8 minutes and continue to add flour to keep the dough from sticking. Place soft dough in a bowl and let sit 1 hour at room temperature.

MIX FILLING.

Peel potatoes and cut into 1-in pieces. Cook in large saucepan of salted water until tender, usually about 8 minutes. Drain. Then transfer to bowl and add cheese, salt and pepper and mash until smooth. Let cool.

COOK ONION TOPPING.

Add onion and butter to saucepan and cook over moderately low heat. Stir occasionally until the onions are golden brown. Remove from heat and season with salt and pepper.

STUFF PIEROGI.

Halve dough, keeping the other half in bowl, and roll out on lightly floured surface (be sure not to over-flour or dough will not stretch) with a lightly floured rolling pin. Cut out rounds with a lightly floured cutter, a cup will work fine.

best pierogi recipe
Use 2 1/2 in round cookie cutter or cup to cut the rounds.

Holding round in one hand, add small amount of mashed potato filling to the center and close dough around the filling. Brush edges with water and pinch together to seal or seal with a fork. Make sure you’re not leaving any gaps or the filling could come out while cooking.

how to make traditional Polish pierogi
Polish pierogi recipe
Filling the pierogi dough with mixture of potatoes, cheese and onions.

COOK PIEROGI.

Bring a 6-8 quart pot of salted water to a rolling boil. Add half of pierogi, stirring a couple times to make sure they aren’t sticking together. After the pierogi float to the surface, cook 5 minutes longer.

how to make traditional Polish pierogi
Boil pierogi.

SERVE.

Coat cooked pierogi in caramelized onion topping and serve with sour cream!

how to make pierogi
Finished pierogi.

Finish off the meal with a traditional Polish dessert and an ice-cold beer!

how to make traditional Polish pierogi

I hope you enjoyed Olgierd’s pierogi recipe as much as I did. Wishing I was back in Poland eating my heart out on pierogi and polish donuts, but at least we can spend quarantine trying out some new and exciting recipes!

Traditional Polish Pierogi

Olgierd
Authentic Polish pierogi recipe from a local chef in Kraków, Poland. Pierogi first showed up in Poland in the 13th century. Believed to have been brought over from eastern neighbors (today's Ukraine), pierogi have been a staple in Polish cuisine ever since.
Pierogi are a type of dumpling consisting of dough wrapped around a savory or sweet filling. This recipe is for classic Polish pierogi, which consists of potato and cheese filling topped with caramelized onions and sour cream. Dessert pierogis are very common in Poland and usually consist of a fruit and sugar filling.
Prep Time 1 hr 30 mins
Cook Time 30 mins
Course Main Course
Cuisine Polish
Servings 50 pierogi

Ingredients
  

Dough

  • 1 cup Water
  • 1 large Egg
  • 3 cups All-purpose flour + more for kneading
  • 1 cup Vegetable oil
  • 1 tsp Salt

Filling

  • 1 1/2 lb Russet potatoes
  • 2 1/4 cups Coarsely grated extra-sharp white cheese (6 oz)
  • 1/4 tsp Salt
  • 1/4 tsp Black pepper

Topping

  • 1 medium Yellow onion Halved lengthwise and thinly sliced crosswise
  • 1/2 cup Unsalted butter
  • Sour Cream for garnish

Instructions
 

Make Dough

  • Pour flour into large bowl and form a well in the center.
  • Add water, egg, oil and salt into well and beat together with a fork (without mixing together with flour).
  • Continue stirring while gradually adding flour until soft dough forms.
  • Transfer dough to lightly floured surface and begin to knead until smooth and elastic. This should take around 8 minutes and continue to add flour to keep the dough from sticking.
  • Place soft dough in a bowl and let sit 1 hour at room temperature.

Mix Filling

  • Peel potatoes and cut into 1-in pieces.
  • Cook in large saucepan of salted water until tender, usually about 8 minutes.
  • Drain. Then transfer to bowl and add cheese, salt and pepper and mash until smooth. Let cool.

Cook Onion Topping

  • Add onion and butter to saucepan and cook over moderately low heat. Stir occasionally until the onions are golden brown.
  • Remove from heat and season with salt and pepper.

Stuff Pierogi

  • Halve dough, keeping the other half in bowl, and roll out on lightly floured surface (be sure not to over-flour or dough will not stretch) with a lightly floured rolling pin.
  • Cut out rounds with a lightly floured cutter, a cup will work fine.
  • Holding round in one hand, add small amount of mashed potato filling to the center and close dough around the filling.
  • Brush edges with water and pinch together to seal or seal with a fork. Make sure you’re not leaving any gaps or the filling could come out while cooking.

Cook Pierogi

  • Bring a 6-8 quart pot of salted water to a rolling boil.
  • Add half of pierogi, stirring a couple times to make sure they aren’t sticking together.
  • After the pierogi float to the surface, cook 5 minutes longer.

Serve

  • Coat cooked pierogi in caramelized onion topping and serve with sour cream!
Keyword Dumpling, Pierogi, Polish

If you enjoyed learning how to make traditional Polish pierogi, head to my related posts…

If you give this recipe a try, I would love to see how your pierogi turn out 🙂 Drop a photo in the comments or send me a DM on Instagram @madisonsfootsteps, and don’t forget to follow along!

xoxo.

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