Polish Pierogi

Total Time Prep: 30 min. + standing Cook: 10 min./batch
Yield 8 servings
Test Kitchen Approved
This recipe for Polish pierogi is warm and chewy with a crisp exterior. It's simple and can be easily doubled to make more for freezing.

Ingredients

  • 2 large eggs, room temperature
  • 1/4 cup water
  • 1/2 teaspoon salt
  • 2 cups all-purpose flour
  • FILLING:
  • 1 large egg
  • 1 teaspoon salt
  • 1/2 teaspoon sugar
  • Dash pepper
  • 1 carton (15 to 16 ounces) soft farmer cheese or whole-milk ricotta cheese
  • 1 to 4 tablespoons butter, divided
  • Optional: sour cream and minced chives

Directions

  1. In a large bowl, whisk eggs, water and salt until blended; gradually stir in flour. Transfer to a lightly floured surface; knead 10-12 times, forming a firm dough. Cover and let rest 10 minutes.
  2. For filling, in a small bowl, whisk egg, salt, sugar and pepper. Stir in cheese.
  3. Divide dough into 4 portions. On a lightly floured surface, roll each portion to 1/8-in. thickness; cut with a floured 4-in. round cookie cutter. Place 1 tablespoon filling in center of each circle. Moisten edges with water; fold in half and press edges to seal. Repeat with remaining dough and filling.
  4. In a 6-qt. stockpot, bring water to a boil. Add pierogi in batches; reduce heat to a gentle simmer. Cook until pierogi float to the top and are tender, 2-3 minutes. Remove with a slotted spoon.
  5. In a large skillet, heat 1 tablespoon butter over medium-high heat. Add pierogi in batches; cook until golden brown, 1-3 minutes on each side, adding additional butter as necessary. If desired, serve with sour cream and chives.

Nutrition Facts

1 serving: 230 calories, 6g fat (3g saturated fat), 85mg cholesterol, 500mg sodium, 32g carbohydrate (8g sugars, 1g fiber), 11g protein.

My mother measured ingredients for these using her hand. We've passed the recipe down over the years as the family has grown. —Veronica Weinkauf, South Bend, Indiana
Recipe Creator

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