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Information about Pierogi and traditional Polish Pierogi Recipes

Speciality Dish - Poland


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Pierogi is a very  traditional Polish dish eaten by everyone. Although often described as a stuffed dumpling, this speciality is more akin to Italian Ravioli. Indeed, it is thought that they were introduced to Polish cuisine about 500 years ago by Queen Bonna who was Italian.

These little treasures are truly versatile. They can be served with soup, as a starter sprinkled with fried onion and bacon, as a main course either with a sauce or plain with sour cream although more often as an accompaniment to a main course and even as a dessert. Once boiled they can be served as they are, sautéed in butter or even deep fried and can be filled with practically anything you have to hand.

Favourite fillings include seasoned pork or beef with onions, cottage cheese, sauerkraut, potatoes, cabbage and mushrooms. Once boiled they can be frozen.

Below is a recipe for the basic dough plus several different fillings but these are just a guideline -  experiment and use whatever you have to hand.

Happy Cooking!

Jump to Fillings

Basic Pierogi Dough   Veg  HT  HD  ACC  MC  60mins

Makes approx 36  - serves 4 as a main course  or 6-8 as an accompaniment or in soups

225g/8oz Plain Flour
1/2 teasp Salt
Pepper to taste
2 Eggs, beaten
120ml/4fl.oz. Water


1. Place the flour salt and pepper in a large mixing bowl mix well then make a well in the centre.

2. Add the eggs into the well then cut into the flour with a knife.

3. Add the water, mix with a wooden spoon then knead until firm. Cover the bowl with a clean tea towel and allow to rest for 10 minutes at room temperature.

4. Divide the dough into quarters, roll each section out thinly then cut circles about 7cm/3-inches in diameter. It’s best to work on one section at a time, keeping the remaining sections covered with a damp cloth as the pastry tends to dry out.

5. Place a small mound of filling over one side of each circle of dough leaving a border, then moisten the edges with a little water, fold over to make half-moon shapes then press the edges firmly together making sure they are well sealed to prevent the filling from oozing out.

6. Bring a large pan of water to the boil, add salt then reduce to a rolling simmer and drop the pierogi into the water a few at a time. Cook gently for 3 to 5 minutes. Do not overcrowd the pan or they will stick together.

7. Remove with a slotted spoon and set aside whilst you cook the remainder.

8. At this point they can be served immediately or allowed to cool then either frozen or fried in butter either over a medium heat until golden brown.

Fillings for Pierogi

Sausage and Mushroom Pierogi Filling

275g/10oz Smoked Kielbasa, skinned and roughly chopped
150g/+5oz Mushrooms, chopped
1 heaped tbsp Fresh Breadcrumbs
1 Egg
Salt and Pepper


1. Heat a dry frying pan until very hot then ass the kielbasa and fry for 5 minutes, turning from time to time.

2. Remove from the heat then add the remaining ingredients and mix well. Use to stuff dough as above.

Beef Pierogi Filling

1 tbsp Butter
1 large Onion, chopped
225g/8oz Minced Beef
100g/4oz Cooked Rice
3 tbsp Beef Stock
1 tbsp freshly chopped Parsley
Salt and Pepper to taste


1. Heat the oil in a frying pan, add the onion and sauté for 5 minutes.

2. Add the meat and rice, mix well and sauté for a further 5 minutes, turning from time to time.

3. Add the stock, parsley, salt and pepper stirring to mix well. Use to stuff the dough as above.

Potato Pierogi Filling (vegetarian)

2 Potatoes, peeled and thickly sliced
1 tbsp Vegetable Oil
1 Onion, chopped
100g/4oz Cream Cheese
1 teasp Paprika
Salt and Black Pepper


1. Bring a large pan of water to the boil, add salt and the potatoes and cook for 15 minutes or until the potato is tender.

2. Meanwhile, heat the oil in a frying pan, add the onion and sauté for 8-10 minutes until soft and golden brown. Remove with a slotted spoon and set aside.

3. Drain the cooked potatoes return to the pan and mash well.

4. Add the cooked onion, cheese, paprika, salt and black pepper and mix well. Use to stuff the dough as above.

Sauerkraut Pierogi filling (Vegetarian)

1 tbsp Vegetable Oil
1 large onion, sliced
450g/1lb Sauerkraut, drained
Salt and Paprika to taste


1. heat the oil in a frying pan, add the onions and sauté for 5 minutes stirring from time to time.

2. Add the sauerkraut and continue to cook for a further 5 minutes or until the onions are soft and transparent.

3. Season with salt and plenty of paprika then use to stuff the dough as above.

Sweet Cheese Pierogi Filling (Vegetarian)

225g/8oz Cottage Cheese
1 Egg Yolk, lightly beaten
1 tbsp Sugar
1 tbsp Butter
3 tbsp Currants
1/2 teasp Cinnamon


1. in a large mixing bowl, cream together the eggs and butter.

2. Add the remaining ingredients and mix well. Use to stuff the dough as above.

Fruit Pierogi Filling (Vegetarian)

450g/1lb Pitted Cherries
180ml/6fl.oz. Water
75g/3oz Sugar
1/2 teasp Ground Cinnamon
1 teasp Lemon Juice
3 tbsp Dry Breadcrumbs (approx)


1. Place the fruit water and sugar in saucepan, bring to the boil then reduce the heat and simmer until fruit is tender and water has almost evaporated.

2. Remove from heat, add the cinnamon and lemon juice and mash slightly with potato masher.

3. Return to a low heat and cook, stirring until thick. Stir in enough breadcrumbs to thicken a little more. Use to stuff the dough as above.

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