This is a warming and delicious recipe for Homemade Polish Pierogi, the perfect dish for a chilly night.

It’s filled with a gorgeous potato, red onion, and ricotta mixture that’s SO good you can literally eat it on its own!

The dough is very simple to make too, requiring only a handful of ingredients.

Garnished with sour cream, (untraditional) chorizo, and dill, it’s the perfect dinner to warm you up.

Ingredients

For the dough

200g all-purpose flour
1 egg
80ml water
1 teaspoon salt

For the filling

2 large potatoes
1 red onion, finely chopped
100g ricotta cheese

For the toppings

2 tablespoon sour cream
1 tbsp butter for frying the chorizo
50g chorizo, finely chopped
2 sprigs of dill, roughly chopped

Instructions

Step 1: In a large bowl, combine the flour, egg, salt, and water.

Stir with your hand or a wooden spoon until a rough ball begins to form.

Knead the dough on a floured surface for 5 minutes until smooth and bouncy. Let the dough rest for 15 minutes covered in cling film.

Step 2: Boil the potatoes until soft, then drain and leave to cool. Sauté the red onion in a drizzle of oil for 5 minutes.

Mash the potatoes with the onion, ricotta cheese, salt, and pepper until smooth.

Step 3: Roll out the dough on a floured surface to 3mm thick. Cut circles with a cookie cutter.

Place 1 tsp of filling in each dough circle, fold into a semi-circle, and pinch the edges to seal.

Step 4: Boil the pierogi in salted water for 4 minutes. Drain and fry in butter for 3 minutes on each side for extra crispiness.

Step 5: In the same frying pan, cook the chorizo pieces for 30 seconds until crispy.

Step 6: Serve the pierogi topped with sour cream, fried chorizo, and dill. Enjoy!

FAQs

1. Can I make the pierogi dough ahead of time?

Yes, you can make the dough ahead of time.

Store it wrapped in cling film in the fridge for up to 24 hours. Just knead it for a minute before rolling it out when you’re ready to use it.

2. Can I freeze the pierogi?

Yes, pierogi freeze well.

Lay uncooked pierogi in a single layer on a baking sheet, freeze them, then transfer to a freezer-safe bag.

They can be stored for up to 3 months. Boil directly from frozen for a few extra minutes.

3. Do I have to fry the pierogi after boiling them?

No, frying is optional but recommended for a crispy texture.

You can simply boil them and serve, but frying them in butter gives them a golden, crunchy exterior.

4. Can I use other fillings besides the potato mixture?

Yes! You can fill pierogi with various ingredients such as sauerkraut, mushrooms, or even sweet fillings like fruit and cream cheese.

5. What’s the best way to reheat leftover pierogi?

The best way to reheat pierogi is by frying them in a pan with butter.

You can also bake them in the oven at 180°C (350°F) for 10-12 minutes or microwave them, but frying will keep them crispy.