This authentic Polish dumpling has been a staple of Julia’s weekly dinner repertoire for years. While there are numerous varieties and adaptations, we stick to the classic potato, cheese, and onion filling with a creamy vegetarian gravy drizzled on top.

STEP ONE – Preparations

  1. Get out a large pot, a colander, a medium frying pan, and a small bowl.
  2. Get out a large mixing bowl and a serving platter.
  3. Get out a small pot and a glass measuring cup.

STEP TWO – Make the Filling


3 peeled and diced medium potatoes
½ small peeled and minced onion
1 tablespoon extra-virgin olive oil
¾ cup Farmer’s cheese


  1. Fill the large pot halfway with water and bring to a boil.
  2. Add the potatoes, reduce the heat, and simmer for 15 minutes.
  3. Once cooked, drain the potatoes in the colander, return to the pot, and mash with a potato masher.
  4. In the medium frying pan, heat the oil over medium heat.
  5. Add the onions and cook for five minutes.
  6. Add the potatoes and cheese and mix until completely combined.
  7. Transfer the filling to the small bowl and refrigerate.

STEP THREE – Make the Dough


2 ½ cups all-purpose flour
1 teaspoon fine sea salt
1 large egg
¾ cup warm water


  1. In the large mixing bowl, combine the flour and salt.
  2. Make a well in the mixture, add the egg and scramble with a fork, and mix to incorporate.
  3. Slowly add the water and mix until the ingredients form a ball of dough.

STEP FOUR – Make and Cook the Pierogi


  1. Fill the large pot ¾ with water and bring to a boil.
  2. Knead the dough on a lightly floured surface until smooth.
  3. Use a floured rolling pin to roll the dough until very thin. You may need to divide the dough into two separate pieces.
  4. Use a drinking glass or round cookie cutter 4 inches in diameter to cut 24 circles.
  5. Divide the filling among the circles, stretch the dough over the filling, and pinch the seams to seal.
  6. Repeat until all the pierogi are filled and sealed.
  7. Gently drop 5-6 pierogi at a time into the boiling water.
  8. Cook for 2-3 minutes until surfaced.
  9. In the medium frying pan, melt a little butter over medium heat.
  10. Add 10-12 pierogi to the pan at a time and cook for 8 minutes, turning occasionally.
  11. Transfer to a serving dish and cook the rest of the pierogi while you make the gravy.

STEP FIVE – Make the Gravy


2 tablespoons canola oil
2 tablespoons all-purpose flour
1 cup vegetable broth
2 tablespoons milk
1 tablespoon soy sauce
½ teaspoon garlic powder
½ teaspoon fine sea salt
½ teaspoon ground pepper


  1. In the small pot over medium heat, melt the butter.
  2. Add the flour and whisk to combine.
  3. In the glass measuring cup, microwave the broth for 1 minute.
  4. Slowly add the heated broth to the pot, stirring continually until smooth and thick.
  5. Add the milk, soy sauce, garlic powder, salt, and pepper and stir to incorporate.
  6. Pour the gravy into a gravy boat or saucer and drizzle over the pierogi.

Recommended Serving Size: 6 pierogi

Exchanges: 3 starch, 1 protein, 1 fat

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Nourish is all about wholesome food preparation for those with disordered eating. Our mission is to provide delicious recipes anyone can make at home, along with education and support for individuals recovering from eating disorders and their caregivers.

23 thoughts on “Pierogi

      1. I just love you two. You can never go wrong!! Have you any ideas for RELLY tasty vegetable Indian dishes?
        I mean taste and unusual presentation, not the known dishes, rather a take on….

        Thank you. No rush!!


        Liked by 1 person

      2. So nice of you! We’ll definitely considering posting some recipes for Indian dishes. We don’t eat a lot of Indian food at home but when we do we like it a lot. Thanks for the suggestion!


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