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Pierogi recipe served on a plate, by Pekin the Chef

Jul 14 2026

Restaurants›Polish Cottage›Pierogi Recipe

Pierogi Recipe

Name: Polish Cottages Pierogi Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: Polish
Ingredients: 4 cups All-purpose flour; 1 large Eggs; 1 cup Water; 1 tsp Salt; 2 cups Potatoes; 1 cup Ricotta cheese; 1 cup Cheddar cheese; 1 tsp Salt; 0.5 tsp Black pepper; 1 lb Ground beef; 1 large Onion; 2 cloves Garlic; 1 tsp Salt; 0.5 tsp Black pepper; 2 cups Sauerkraut; 1 cup Mushrooms; 1 large Onion; 0.5 tsp Salt; 0.5 tsp Black pepper; 1 cup Farmer's cheese; 2 tbs Sugar; 1 tsp Vanilla extract

Inspired by Polish Cottage

Time1h 30m

Serves6

Pierogis filled with your choice of Potatoes and Cheese, Beef, Sauerkraut and Mushrooms, or Sweet Farmer’s Cheese.

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Ingredients

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Dough

4 cups 00 bread flour

1 large Eggs

1 cup Water

1 tsp Celtic sea salt

Potato and Cheese Filling

2 cups Potatoes

1 cup Ricotta cheese

1 cup Cheddar cheese

1 tsp Celtic sea salt

1/2 tsp black pepper

Beef Filling

1 lb Ground beef

1 large Onion

2 cloves Garlic

1 tsp Celtic sea salt

1/2 tsp black pepper

Sauerkraut and Mushroom Filling

2 cups Sauerkraut

1 cup Mushrooms

1 large Onion

1/2 tsp Celtic sea salt

1/2 tsp black pepper

Sweet Farmer’s Cheese Filling

1 cup Farmer's cheese

2 tbs sugar

1 tsp Watkins vanilla extract

Method

Dough Preparation

Prepare the Dough

In a large bowl, mix the flour and salt. Make a well in the center, add the egg and water, and mix until a dough forms. Knead on a floured surface for about 5 minutes until smooth. Let it rest for 30 minutes.

Filling Preparation

Prepare the Fillings

For each filling type, prepare the ingredients as follows: 1. Potato and Cheese: Boil and mash the potatoes, then mix with ricotta, cheddar, salt, and pepper. 2. Beef: Sauté chopped onion and garlic, add ground beef, salt, and pepper, and cook until browned. 3. Sauerkraut and Mushroom: Sauté chopped onion and mushrooms, then mix with sauerkraut, salt, and pepper. 4. Sweet Farmer’s Cheese: Mix farmer's cheese with sugar and vanilla.

Assembly and Cooking

Assemble the Pierogi

Roll out the dough to about 1/8 inch thick. Cut into circles (about 3 inches in diameter). Place a tablespoon of filling in the center, fold the dough over, and pinch to seal. Repeat for all dough and filling.

Cook the Pierogi

Bring a large pot of salted water to a boil. Drop in the pierogi in batches and cook until they float to the surface (about 3-5 minutes). Remove with a slotted spoon.

Serve

Serve hot with melted butter, sour cream, or your choice of toppings.