🥟 Pierogi with Potato and Cheese

Name: Pierogi with Potato and Cheese
Total time: 90 min
Yield: 4
Cuisine: Poland · Central and Eastern Europe
Ingredients: 400 g flour; about 220 ml warm water, pinch of salt; 500 g potatoes, boiled and mashed; 200 g farmer's cheese (twaróg); 2 onions, chopped; 40 g butter; Sour cream to serve

Origin: Poland · Central and Eastern Europe

550kcal

per serving · 250 g

220kcal

per 100 g

18 gProtein7 g / 100 g

22 gFat9 g / 100 g

75 gCarbs30 g / 100 g

Pierogi are half-moon dumplings of soft flour dough filled with mashed potato, cheese and fried onion. They are boiled until they float, then often pan-fried in butter until golden at the edges. Served with more caramelized onion and a spoonful of sour cream, they are soft, savory and comforting.

Diets

✓

Vegetarianno meat or fish in a typical recipe

✓

No pork

Not veganbecause of: cheese, butter, sour cream

Contains glutenbecause of: flour

Contains dairybecause of: cheese, butter, sour cream

Not keto30 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Milk

What it is made of

flourpotatocheeseonionbuttersour cream

Recipe

4 servings90 min

Ingredients

400 g flour
about 220 ml warm water, pinch of salt
500 g potatoes, boiled and mashed
200 g farmer's cheese (twaróg)
2 onions, chopped
40 g butter
Sour cream to serve

Method

Mix the flour, salt and warm water into a smooth, elastic dough; rest 30 minutes covered.
Fry the onions in half the butter until golden; mix half into the mashed potato and cheese, season.
Roll the dough thin, cut 8 cm circles, fill with a spoon of filling and pinch closed.
Boil in salted water for 2–3 minutes after they float.
Pan-fry briefly in the remaining butter and serve with the rest of the onion and sour cream.

How to make it lighter

Serve them boiled only, without pan-frying in butter.
Top with a small spoon of sour cream rather than a dollop.
Have 6–8 pierogi with a large salad instead of a full plate.

History

Filled dumplings like pierogi have been eaten across Poland and neighboring countries for centuries and are a centerpiece of Polish cooking, including the Christmas Eve table. Today they are also popular in North America, especially in communities with Polish and Ukrainian roots.

Count it in one photo

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →