Pierogi are a typical Polish main course: a type of filled pasta, similar to ravioli, folded into a half-moon shape and filled with a variety of sweet and savory ingredients. Delicious and versatile, they are prepared in many Central, Eastern, and Southeastern European countries, and are called by different names depending on their origin. They can be boiled in water or fried in seed oil, and are usually topped with sautéed onion and smoked bacon.
Present on the tables of Polish courts in the 13th century, they are now served year-round in quaint little restaurants called "pierogarnia" and are one of the 12 most traditional Christmas Eve dishes.
Once the dough is made by combining flour, an egg, warm water, and salt, it is left to rest for about 20 minutes, then rolled out with a rolling pin into a thin layer of about 2 millimeters. To make this easier, you can use a pasta machine. Cut out several discs using a 7-centimeter diameter pastry cutter, distribute the filling, and fold the ravioli into half-moons, sealing the edges well. Once ready and cooked in lightly salted boiling water, sprinkle with chopped onion, previously sautéed and browned in butter, for a touch of flavor and color.
The result is a flavorful dish, soft to the bite, perfect for lunch or dinner with family or friends, accompanied by a mug of cold beer.
Ingredients
How to Make Authentic Polish Pierogi
Finely chop the onions and sauté them in a pan over low heat, covering them with two fingers of water; once this has evaporated, add a knob of butter and a pinch of salt, then brown them until they are golden brown, stirring constantly. Remove from heat and set aside.
Finely chop the onions and sauté them in a pan over low heat, covering them with two fingers of water; once this has evaporated, add a knob of butter and a pinch of salt, then brown them until they are golden brown, stirring constantly. Remove from heat and set aside.
Prepare the pierogi filling: boil the potatoes in unsalted water, let them cool, then peel and mash them with a potato masher. Transfer the puree to a bowl with the drained ricotta cheese, a generous pinch of salt, ground pepper, and, if you prefer a more intense flavor, add 1-2 tablespoons of the previously sautéed onion.
Prepare the pierogi filling: boil the potatoes in unsalted water, let them cool, then peel and mash them with a potato masher. Transfer the puree to a bowl with the drained ricotta cheese, a generous pinch of salt, ground pepper, and, if you prefer a more intense flavor, add 1-2 tablespoons of the previously sautéed onion.
Mix all the ingredients well and place the filling in the refrigerator until ready to use.
Mix all the ingredients well and place the filling in the refrigerator until ready to use.
Make the dough: arrange the flour in a fountain shape on a pastry board, crack the egg at room temperature into the center and add a pinch of salt.
Make the dough: arrange the flour in a fountain shape on a pastry board, crack the egg at room temperature into the center and add a pinch of salt.
Start incorporating the egg into the flour, helping yourself with a fork.
Start incorporating the egg into the flour, helping yourself with a fork.
Continue working the ingredients with your hands, adding a little water at a time.
Continue working the ingredients with your hands, adding a little water at a time.
Once you have obtained a compact dough, work it for another 10-15 minutes.
Once you have obtained a compact dough, work it for another 10-15 minutes.
You will need to make a smooth, soft and elastic dough. Let it rest for 20 minutes at room temperature, wrapped in cling film.
You will need to make a smooth, soft and elastic dough. Let it rest for 20 minutes at room temperature, wrapped in cling film.
Once the necessary time has passed, sprinkle the work surface with a little flour and roll out the dough, using a rolling pin, to a thickness of about 2 millimeters, and cut out discs with a 7-centimeters diameter pastry cutter. Meanwhile, place a pot of salted water on the stove for cooking.
Once the necessary time has passed, sprinkle the work surface with a little flour and roll out the dough, using a rolling pin, to a thickness of about 2 millimeters, and cut out discs with a 7-centimeters diameter pastry cutter. Meanwhile, place a pot of salted water on the stove for cooking.
Stuff each disc with a teaspoon of filling.
Stuff each disc with a teaspoon of filling.
Fold the disc into a half-moon and pinch the edges inwards.
Fold the disc into a half-moon and pinch the edges inwards.
The pierogi must be well sealed, to prevent the filling from leaking out during cooking and gently brush off any excess flour on the surface.
The pierogi must be well sealed, to prevent the filling from leaking out during cooking and gently brush off any excess flour on the surface.
Alternatively, to close them correctly and easily, you can use a ravioli mold.
Alternatively, to close them correctly and easily, you can use a ravioli mold.
Cook the pierogi in boiling salted water for about 3 minutes: they'll be ready when they float to the surface. Drain them and arrange them on a serving dish. Heat the previously cooked onions and distribute them over the ravioli.
Cook the pierogi in boiling salted water for about 3 minutes: they'll be ready when they float to the surface. Drain them and arrange them on a serving dish. Heat the previously cooked onions and distribute them over the ravioli.
Season with a grind of black pepper and serve your Polish pierogi, piping hot and delicious.
Season with a grind of black pepper and serve your Polish pierogi, piping hot and delicious.
What Are Some Popular Ways to Serve Polish Pierogi?
Savory varieties can include mushrooms and sauerkraut, bryndza cheese, or meat: we suggest the variant called ruskie, with a filling of boiled and mashed potatoes, well-drained ricotta (in the original recipe, twaróg, similar to quark but firmer), salt, and pepper.
If you like, after cooking them, you can sauté them in a pan with a drizzle of oil or a knob of butter, to obtain a delicious crunchy crust; alternatively, you can use the same dough and fill it with a fruit compote for a sweet version, garnished with a drizzle of honey or a spoonful of custard.
What is The Difference Between Polish and Ukranian Pierogis?
Polish pierogi tend to be simpler and more restrained, often filled with classic combinations like potato and cheese (pierogi ruskie), sauerkraut and mushroom, or sweet farmers’ cheese. The dough is usually soft and tender, meant to let the filling shine. Ukrainian varenyky, on the other hand, lean a bit heartier and more rustic, with fillings that can include buckwheat, liver, cherries, or even savory potato mixtures seasoned with fried onions and garlic. Ukrainian dough is often slightly thicker, making the dumplings ideal for boiling and then finishing with butter or schmaltz.
How to Store Any Leftovers
Once cooked, pierogi should be eaten immediately. Alternatively, you can package them and store them in the refrigerator, well spaced apart and covered with plastic wrap, for up to 1 day.
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