Easy Polish Recipes at Home
Polish cooking made simple — pierogi casserole, cabbage rolls, slow cooker kielbasa with sauerkraut and potatoes, potato pancakes — for busy weeknights at home.
★ dinner
dinnerPolish Pierogi
My authentic polish pierogi recipe 🥟
Katie ShirleyIngredients
- 4 cups AP flour
- 1 tsp Salt
- 1 Large egg
- 3 tbsp Olive Oil
- 2 tbsp Sour cream
- 1/4 cup Milk
- 1 cup Warm water
- ~6, depending on size Russet Potatoes
- 2 tbsp Butter
- 16 oz Farmers cheese
- to taste Salt
- to taste Ground black pepper
- to taste Onion powder
- to taste Garlic powder
Instructions
- 1Start by cleaning, dicing and boiling your potatoes.
- 2Once the potatoes are cooked, drain and mash them in a large bowl.
- 3Add the farmers cheese, onion powder, garlic powder, salt and black pepper to taste. Mix until the cheese starts to melt. Place in fridge.
- 4In a large bowl combine water, milk, sour cream, egg, olive oil and salt.
- 5Start by adding 2 cups of flour and incorporate. Add the remaining flour 1/2 cup at a time until the dough no longer sticks to the sides of the bowl.
- 6Knead by hand for 2-3 minutes. Cover and rest for 30 minutes.
- 7Divide dough into 4 pieces. Using one section at a time.
- 8You can either roll out the dough to an 1/8” thickness then use a 3” cookie cutter or I just like to pull a ball the size of a gum ball from the larger dough portion and roll it into a circle using a rolling pin.
- 9Add about 1 tbsp of your filling to the center. Fold over and crimp edges. You can do this like a pie crust or use a fork.
- 10I made about 45-50 pierogi from this recipe.
- 11To eat, you can boil them or my favorite is to pan fry them in butter and onions. They take about 2-3 mins a side on a medium flame. Enjoy!
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Open in Pepper →The Kind Of Supper That Sticks With You
Polish food was built for cold days and hungry people. Potatoes, cabbage, sausage, a little sour cream — nothing fancy, but it fills the kitchen with a smell that pulls everybody to the table early.
Cooks on Pepper reach for this collection when they want supper to feel like something, not just something fast. It's the Sunday pot that stretches to Monday, or the weeknight when a bag of frozen pierogies turns into a whole meal.
Every recipe here is the real thing or a shortcut worth taking: Polish Pierogi made from scratch, Martha Stewart's Polish Cabbage Rolls, Slow Cooker Polish Sausage, Sauerkraut & Potatoes, Polish Potato Pancakes, Pierogi casserole, Creamy Cheeseburger Pierogi Bake, and a Polish sausage and cabbage soup for the end of the week.
Quick Tips
- 1
Rest the pierogi dough
Let the flour, egg and water dough sit covered for 30 minutes before rolling. It relaxes enough to roll thin without springing back.
- 2
Boil then pan-fry
Boil pierogi 3 to 4 minutes until they float, then brown them in butter 2 minutes per side for crisp edges.
- 3
Squeeze the potatoes dry
Wring shredded russets in a clean towel until no more liquid comes out. Dry potatoes are what make pancakes crisp instead of soggy.
- 4
Blanch cabbage leaves first
Drop a whole head in boiling water 3 to 5 minutes and peel leaves off as they soften. They roll without cracking.
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