Babcia’s Potato and Cheese Pierogies

Pierogies, filled dumplings wrapped in a dough covering, are a classic and essential Polish food that's deliciousness and cultural pervasiveness are hard to replace. Fillings can be sweet or savory, but the irreplaceable potato and cheese pierogi is a beloved, crucial recipe for many Polish households. Whether you’re trying to replicate your Babcia’s mouthwatering recipe or just dipping your toes into the world of Polish cuisine, we have a delightfully tasty potato and cheese pierogi recipe that is sure to please!

Pierogi Ingredients: 

• 3 cups flour
• ½ teaspoon salt
• Water
• 4 cups mashed potatoes
• 1 lb dry curd cottage cheese
• 1 large yellow onion

Mashed Potato Ingredients:

• 2 lbs potatoes (about 6-7 medium potatoes)
• 2 tbsp butter
• 2 tbsp sour cream
• ⅓ cup milk
• Dill (optional)

Mashed Potato Directions: 

1. Boil a large pot of lightly salted water over medium to high heat. Peel and dice the potatoes, adding them to boiling water. Cover pot, allowing the potatoes to simmer until tender, approximately 15-20 minutes. While potatoes boil, you may begin on the pierogi dough.
2. When potatoes are tender, drain and mash them until smooth. Add butter, sour cream, milk, and dill (optional), mixing until creamy. Season with salt and pepper.

Pierogi Directions:

1. While potatoes boil, combine together the flour and salt, adding water alternately and kneading the dough until it doesn’t stick to the fingers.
2. Knead well, covering with a damp cloth and setting it aside for 10 minutes.
3. Combine together in a medium bowl 4 cups of mashed potatoes and 1 lb of dry curd cottage cheese.
4. Place flour on a clean surface and roll out the dough until it is approximately ⅛ inch thick. At the same time, using the mashed potato pot, add water and bring to a boil over medium to high heat.
5. Cut the dough into circles of your desired size, adding a dollop of mashed potato filling to each. Pinch each pierogi closed, adding them to the pot and boiling them until they rise to the top.
6. While the pierogi boil, slice and sauté the yellow onion in oil or butter until caramelized.
7. Eat pierogi freshly boiled with onions, or choose to pan fry them for a crunchier exterior in butter, topping with onions!

The most widely recognized Polish food, pierogi is a classically delicious, authentic dish which stands the test of time. For an even more enriching experience, consider plating your pierogi on authentic, hand-painted Polish platters or plates, or even storing them in some exquisitely vibrant Polish bakeware for the full experience! Visit our website for more beautiful pottery, and read more recipes and insider tips at our blog. We wish you the best of luck on your Polish cooking journey! Happy eating!