Every culture across the globe, it seems, has its own version of a filled dumpling. A simple disc of dough, folded in half and wrapped around a filling. The Chinese have potstickers, Jews have kreplach, Italians have ravioli, Russians have pelmeni, Armenians have manti, and in Poland, it’s pierogi. And if you’ve ever had them, you know they rank up there as among the most delicious.  The best part is, they’re easy to make from scratch with our recipe!

Pierogi or Pierogies?

The word pierogi is actually plural. The singular, pierog, is rarely used because these dumplings are never served singly. Many English speakers add an “s” or “es” to the end, as in, “let’s have pierogies!” to the amusement of native Polish speakers.

Pierogi are truly a Polish national dish, and so it’s not uncommon in Poland to see restaurants, known as pierogarnia, devoted entirely to them. These establishments offer a rainbow of gourmet filling options, both savory and sweet, with different vegetarian and meat-filled options available. We’ve included a few of these options for you to try, below.

The ideal pierogi is soft and tender with a soft interior, easily cut with a fork; while preserving an al-dente texture to the exterior. Frying in a skillet with plenty of butter after boiling, gives pierogi a bit of a golden-brown crust, lending them even more texture, bite, and slight crispness.

For the home cook, pierogi offer a chance to be creative and experiment, not to mention providing a delicious way to repurpose leftovers, saving you money. Try making pierogi with a couple of the traditional fillings first, then the sky’s the limit! Chances are, if you like the ingredients you are putting inside these delectable dumplings, your finished pierogi will be delicious. Enjoy!

To Fill and Cook  Place a spoonful of your choice of filling in the center of a circle of dough. Don’t overfill. Paint half the edge with a little water or egg white as glue, using your finger or a small brush.

Perfect Polish Pierogi

Fold the dough over the filling (see filling options below) into a half-moon/crescent shape and press the edges together well. Then pick up the pierogi and pinch all around the rounded part with your fingers to make a nice crimped edge. The better you crimp, the more likely the pierogi will hold together.

Place the pierogi on a pan covered with a kitchen towel dusted well with fine cornmeal. This will make the pierogi easier to handle prior to boiling. After filling, it’s also possible to freeze pierogi on their tray. After they are frozen solid, transfer to a zip-top bag and store in the freezer until ready to boil.

To cook the pierogi, bring four quarts of salted water to a rolling boil. Add a few pierogi at a time, reduce heat and boil gently until the pierogi float. About five minutes or so.

Traditional Pierogi Filling Options:

A note on filling: it’s crucial to seal the edges of the dough well when making your pierogi. Well-sealed pierogi made by hand usually have a decorative crimped edge, which is pretty but also functional. Use water or egg white as “glue,” and pinch all around the edges together firmly with your fingers. Try to get any air pockets out as well.

Sauerkraut Filling

Potato-Cheese Filling

Meat Pierogi Filling

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