Homemade Pierogi: the recipe for stuffed and greedy Polish street food

Pierogi are delicious stuffed dumplings with a crescent shape, typical of Polish cuisine. Also known as perogy, these particular ravioli are prepared in all the countries of Eastern Europe and in each nation they take on different names and flavors. Similar in appearance to Chinese ravioli, pierogi can be stuffed with savory ingredients such as vegetables or meat or in the sweet version with fruit preserves.

In Poland they are always present on the tables especially on holidays, even if in recent times these greedy crescent-shaped dumplings are served as street food in the characteristic pierogerie. It's a very old recipe, simple and flavorful just like the popular tradition requires. With poor ingredients and few steps, you can serve and enjoy your pierogi both as an appetizer or main dish. Let's see step by step how to do pierogi without mistakes!

Tips

You can also cook your pierogi in plenty of hot water for a few minutes until they rise to the surface.

For vegetarian pierogi, replace the meat filling with lightly sautéed vegetables.

For a sweet version, use fruit jam to fill the pierogi and powdered sugar to garnish!

How to store Pierogi

Once cooked, we suggest you taste the pierogi immediately. When raw, pierogi can be frozen and thawed a few hours before being cooked.

How to make Pierogi

Pour the flour into a bowl forming a hollow space, add an egg in the center and work coarsely with a fork.

Add a pinch of salt and a little at a time the water without stopping working so that it is completely absorbed.

Take the dough and knead it with your hands until smooth and elastic. Cover it with a cloth and let it rest for 30 minutes.

Meanwhile, prepare the filling for your pierogi; boil the potatoes for 15/20 minutes, drain, remove the peel and pass them in a potato masher, then let them cool slightly.

In a non-stick pan, pour a drizzle of extra virgin olive oil and brown the very finely chopped white onion for a few minutes.

Add the minced meat while cooking and brown it for 10 minutes.

Once cooked, pour the meat into the mashed potatoes, add the savory ricotta cheese and mix everything with a fork until homogeneous.

Take the dough that has rested in the meantime, roll it out with a rolling pin forming a sheet.

Use a glass to make some discs.

Place a spoonful of filling on each circle.

Close each disc to form a crescent shape and seal the edges well.

In a non-stick pan, melt a knob of butter, gently place your pierogi and cook them for 5 minutes on each side until they are golden brown. Serve with sour cream and a sprig of chopped parsley. Enjoy!