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Golden crisp Potato Pierogi arranged in a circle on a white plate, sprinkled with sesame seeds and chives, with a poolside view in the background.

Potato Pierogi

Nora
Golden, crispy-edged dumplings filled with creamy mashed potatoes and cheese. A Polish comfort classic that's perfect pan-fried or simply boiled.
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Course Dinner
Cuisine Polish
Servings 6 servings
Calories 290 kcal

Equipment

  • Mixing Bowl
  • Rolling Pin
  • 3-inch round cutter
  • Large pot
  • Skillet

Ingredients
  

Ingredients

  • 2 cups all-purpose flour
  • 1/2 tsp salt
  • 1 large egg
  • 1/2 cup sour cream
  • 1/4 cup butter softened
  • 2 cups mashed potatoes cool, unseasoned
  • 1 cup farmer's cheese or ricotta
  • Salt and pepper to taste
  • Butter for frying
  • Chopped chives or parsley for garnish
  • Sour cream, caramelized onions optional for serving

Instructions
 

  • Whisk flour and salt. Add egg, sour cream, and butter. Mix and knead until smooth. Rest for 30 minutes.
  • Combine mashed potatoes and cheese. Season with salt and pepper. Mix well.
  • Roll dough to 1/8-inch thick. Cut circles. Fill each with 1 tsp of filling. Fold and seal edges.
  • Boil pierogi in salted water until they float (3-4 mins). Remove with slotted spoon.
  • Optional: Fry in butter until golden on both sides.
  • Serve with sour cream, caramelized onions, and herbs.

Notes

Freeze uncooked pierogi on a tray before bagging. Boil straight from frozen without thawing.

Nutrition

Calories: 290kcalCarbohydrates: 34gProtein: 7gFat: 14gSaturated Fat: 7gCholesterol: 55mgSodium: 270mgFiber: 2gSugar: 1gVitamin A: 380IUVitamin C: 6mgCalcium: 80mgIron: 2.2mg
Keyword Comfort Food, dumplings, Polish recipe, potato pierogi
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