Authentic Polish Pierogi with Potatoes and Cheese

My grandmother would probably roll her eyes at me sharing this recipe online, but after getting dozens of requests from friends who’ve tasted these at my dinner parties, it’s time to break the silence. These aren’t just any pierogi – they’re the kind that make you close your eyes when you take the first bite.

The first time I tried making these, I destroyed my kitchen. Flour everywhere, potato filling stuck to the ceiling (don’t ask), and tears of frustration. But here’s what I learned: pierogi-making is more about patience than perfection. The dough needs to rest, and honestly, so do you.

What makes these different from store-bought versions is the farmer cheese – it adds this subtle tanginess that perfectly balances the potato filling. And yes, you can skip the blue cheese if you’re not feeling adventurous, but it adds an amazing depth that converts even the biggest skeptics.

What You’ll Need

For the filling:

• 5 medium yellow potatoes (or 3 large russet)
• 8 oz farmer cheese
• 1 tablespoon blue cheese (optional)
• 2 tablespoons cheddar cheese (optional)
• 1 large sweet yellow onion, chopped
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 tablespoon oil or ghee
• Kosher salt and black pepper to taste

For the dough:

• 3 cups whole purpose flour
• 1/2 cup warm milk (2%)
• 1/2 to 3/4 cup warm water
• 1 tablespoon melted unsalted butter
• Pinch of kosher salt

For the toppings:

• 1 large yellow onion, chopped
• 3 slabs bacon, chopped (optional)
• 1/2 cup sour cream
• 2 tablespoons oil or ghee

For the filling:

1. Place potatoes in a pot, cover with water and cook until fork tender;
2. In the meantime heat up the oil or ghee in a frying pan, add onions, and cook until golden brown;
3. Once potatoes are cooked, using a potato ricer or potato masher, mashed potatoes so they don’t have lumps;
4. Add farmer cheese and mix together;
5. Add onions, other cheeses, spices, salt, and pepper and mix well.

For the dough:

1. Pour the flour on a counter or other surface that will allow you to make the dough;
2. Add a pinch of salt;
3. Make a little hole in the middle and start adding milk and butter;
4. Add a little water at a time and work the dough until you can form a ball about 10-15 minutes;
5. Once done, cover it with the big bowl and let it rest for about 20-30 minutes;
6. Roll the dough until thin (like pasta) and using either a cookie cutter or a large wine glass cut the circles;
7. Place 1 teaspoon of the filling in the middle of the circle;
8. Wet one half of the circle and then seal it together;
9. Boil a large pot of water and season with salt;
10. Once the water is boiling put about 8 pierogi at a time;
11. Once they come to the surface let them cook for 1 minute and using a spider or slotted spoon take them out on a plate;
12. If you want to fry them as I did here, use 1 tablespoon of oil or ghee and fry pierogi on each side until golden brown;

For the toppings:

1. Using separate pans add oil and onions and fry the onions until golden brown and bacon until crispy (you don’t need fat for bacon as it is already fatty);
2. Add onions and bacon on top of the pierogi and serve with sour cream.