~871 cal · 28g protein · 88g carbs · 44g fat (estimated, per serving)
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Plate of pan-finished pierogi with caramelized onions
🇵🇱 Lesser Poland
Despite the name, pierogi ruskie come from the historic Red Ruthenia region, and Kraków's milk bars have kept them cheap and beloved for a century. Grandmothers judge each other's dough by how thin it rolls without tearing.
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🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 4 —
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2.5 cups all-purpose flour
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3/4 cup warm water
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1 egg (for the dough)
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1 lb russet potatoes, boiled and mashed
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1 cup twaróg (farmer's cheese)
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2 yellow onions, diced
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4 tbsp butter
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1/2 cup sour cream, to serve
Instructions
1
Fry the onions slowly in half the butter until deep gold. Mix half into the mashed potato with the cheese; season boldly. Keep the rest for serving.
2
Knead flour, water, egg (or oil), and a pinch of salt into a soft dough. Rest 30 minutes covered.
3
Roll thin, cut 3-inch circles, fill each with a spoonful of filling, fold, and crimp the edges firmly.
4
Boil in salted water in batches; they're done 2 minutes after they float.
5
Optional but correct: pan-fry the boiled pierogi in the remaining butter until blistered gold. Serve with the reserved onions and sour cream.
Lesser Poland milk-bar style.
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🌏 While it simmers — know your destination
📍
Lesser Poland. Kraków’s region, keeper of the pierogi tradition.
🗺️
Poland. Hearty food built for long, cold winters.
🌍
Europe. Village recipes guarded for generations.
The story behind this dish is up top — worth a read while the pot works.
👩🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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