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    Home » Recipes » Polish Recipes

    6 Pierogi Recipes Plus Tips for Making Pierogi

    July 23, 2020 By Monika Last Updated May 6, 2021 6 Comments

    6 of the most popular pierogi recipes plus everything you need to know about making delicious pierogi dumplings from scratch, all in one place.

    Top down view of homemade perogies in blue bowl.

    Pierogi (pronounced ‘pyeroghee’) in Poland are an institution. They accompany celebrations of all kinds, any gatherings involving food as well as simple family meals. What’s really fascinating is that pierogi appeal to adults and children alike. There are pierogi bistros in Poland specialising in making all manner of pierogi from sweet to savoury, which is a good indication of just how popular they are.

    What you need to know about the pierogi dough

    Pierogi dough contains very few ingredients and is simple to make. The most traditional dough recipe is made using flour, water, a little butter and salt, but there are other ingredients you can use depending on preference and where you are from.  These ingredients typically include eggs, cream cheese and sour cream.

    I have made pierogi using various combinations of these ingredients and they can all be made successfully if certain conditions are met.

    Making pierogi dough in large wooden bowl with spoon.

    Here are some tips to guarantee 100% success every time:

    • Use ordinary all-purpose (plain) flour. Not bread flour or whole wheat flour.
    • You can start off combining the ingredients in a large bowl but I recommend most of the kneading on top of a flat surface.
    • Use very warm (or at least lukewarm) water and add it gradually as you bring the dough together and knead it.
    • The dough should not stick to your hands – if it does add a small amount of flour (not more than 1 teaspoon) and knead in. Try not to add too much flour as this might produce tough dumplings.
    • Once the dough has formed continue kneading it for several minutes (I usually knead it for about 6 minutes) until it starts to become smooth and soft. Soft dough will produce soft pierogi.
    • Let the dough rest for about 20 minutes before making pierogi.
    • Divide it into 2-3 parts and keep covered (with a bowl or cling film) to prevent drying as you make each batch.
    • You can refrigerate leftover dough (wrapped in cling film) for up to a day. Bring up to room temperature before rolling out.

    Round smooth pierogi dough on top of wooden board.

    What fillings can be used to make pierogi

    The most popular filling consists of mashed potato and Polish cottage cheese (‘twarog’). In North America these pierogi tend to be made using potatoes and cheddar cheese (or similar).  Another popular ingredient is sauerkraut. There are also meat pierogi and ‘sweet’ pierogi with fruit (such as blueberries and strawberries) often made in the summer months, as well as pierogi made with sweetened ‘twarog’ cheese.

    Do you always have to boil pierogi

    Yes, you do! The filling usually contains ready-to-eat ingredients but the dough needs to cook and the best way to do it is by simply boiling pierogi in a large pot of salted water. But this only takes a few minutes to do! Once all the dumplings have come up to the top they need to simmer for only about 4 minutes.

    You can either serve pierogi straight from the pot or fry them first in a little oil or butter.

    Boiling perogies in pot.

    What to serve pierogi with

    Traditional toppings include fried bacon, onion, sour cream, butter and sugar (if your pierogi have a sweet filling).  This is how they always have been and still are served in Poland. 

    If you would like to serve pierogi as part of a meal they are delicious with steamed broccoli, sautéed cabbage (unless your pierogi contain sauerkraut) and creamy coleslaw. Also instead of using ordinary sour cream try serving pierogi with ranch dressing!

    How to freeze pierogi

    You can freeze raw as well as cooked pierogi. To freeze raw pierogi dust them with a little flour (on both sides) and place on top of a tray or plate in a single layer (they must not touch each other). Freeze for 4 hours then transfer the pierogi into a freezer bag/container and freeze for up to 3 months.  

    Cook from frozen.  They will take a little longer to come up to the top but once they do continue cooking gently for 4 minutes (as per Instructions). Don’t forget to stir them gently to prevent from sticking to one another or to the bottom of the pot. After they’ve been boiled you can shallow fry your pierogi in a pan if you like.

    To freeze cooked pierogi cool completely then arrange them in a single layer on top of a lightly greased plate or tray (the pierogi need to be lightly greased on both sides) and freeze for 4 hours. Transfer into a plastic container and freeze for up to 3 months.

    Thaw before reheating these pierogi. Reheat in the microwave or fry with a little butter or oil until golden.

    6 pierogi recipes

    1.Polish Potato and Cheese Pierogi (Ruskie) Dumplings

    This Polish potato and cheese pierogi recipe is a classic Polish dish, popular all year round accompanying celebrations and family gatherings.  It's also one of the traditional dishes served on Christmas Eve in parts of Poland.

    Close-up view of potato and cheese pierogi in black bowl with Christmas decorations on top of wooden table.

    2. Polish Sauerkraut Pierogi (Kapusta) Dumplings

    Sauerkraut pierogi are one of the 12 traditional Polish Christmas Eve dishes but also popular as an everyday dinner idea.

    Sauerkraut pierogi in yellow-and-white patterned bowl with Christmas themed coasters, Christmas lights and green cloth in background on light wooden surface.

    3. Homemade Perogies with Cheddar and Potatoes

    Using simple dough, real cheese and creamy potato mash these homemade perogies are deliciously soft and savoury. Step-by-step instructions included.

    Top down view of fried perogies in skillet with yogurt in background.

    4. Blueberry Pierogi Dumplings ('z Jagodami')

    Blueberry pierogi (‘z jagodami’) are a popular dish in Poland especially during summer months.  They take very little time to make as the filling consists of a single ingredient – blueberries.

    Top down view of blueberry pierogi with fork inside yellow bowl wrapped in blue-and-white cloth, with fork, blueberries in blue dish and yogurt in another dish.

    5. Easy Polish Meat Pierogi Recipe

    Meat pierogi  are a classic Polish dish, hearty and simple, loved by children and adults alike. The filling I used in this recipe consists of naturally low fat turkey meat and a handful of pantry ingredients.

    Side view of pierogi on top of plate with pierogi in bowl in background.

    6. Potato and Cheese Vegan Pierogi

    Vegan pierogi are high in protein, low in fat, delicious and easy to make. They taste surprisingly similar to the dairy equivalent and are incredibly addictive. This is vegan comfort food at its best!

    Fried pierogi with onion and fork on white plate.

    You might also like 'uszka' porcini dumplings with mushrooms which are also made using pierogi dough.

    Keep in touch!

    If you make any of these pierogi recipes I’d love to know which one. How did it turn out for you? What’s your favourite type of pierogi? Let me know in the comments below, thanks!

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    Comments

    1. Mary Lynch

      June 01, 2022 at 9:40 am

      Do you have a recipe for cabbage pieroge filling (fresh cabbage NOT SAUERKRAUT)?

      Reply
      • Monika

        June 01, 2022 at 4:35 pm

        Sorry, I don't.

        Reply
    2. Wayne Myer

      September 30, 2021 at 7:58 pm

      No, you don't have to always boil pierogi. We steam-fry them and it makes for the best flavor we have ever experienced in pierogi. Steam-frying is the only way we make them now.

      Reply
      • Monika

        October 01, 2021 at 9:25 am

        Thank you for sharing this, Wayne, this is very interesting, I will definitely try this method next time I make pierogi.

        Reply
    3. Marcia

      August 09, 2021 at 5:38 pm

      How much flour, water, salt and butter do I use for the dough recipe? That to me is the most important part of this recipe. Thanks! 😋

      Reply
      • Monika

        August 11, 2021 at 8:42 am

        Hi Marcia, there are 6 recipes in this post, the links are next to the numbers, just click on whichever you like and you'll find all the information there.

        Reply

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    Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about simple recipes with a healthy twist, old classics with a modern take, and an occasional Polish dish thrown into the mix - all easy to make, healthy and delicious, perfect for everyday cooking.

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