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Polish pierogi filling Recipe

Polish · Filling · 35 min total

A classic savory filling for Polish pierogi, made with farmer's cheese, mashed potatoes, and caramelized onions. This authentic recipe yields a creamy, flavorful filling perfect for homemade dumplings.

Ingredients

• 1 lb potatoes (about 2 medium), peeled and cubed
• 1 cup farmer's cheese or dry cottage cheese
• 1 medium onion, finely chopped
• 2 tablespoons butter
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 egg (optional, for binding)

Instructions

1. Boil the potatoes in salted water until tender, about 15 minutes. Drain and mash until smooth. Let cool slightly.
2. While potatoes cook, melt butter in a skillet over medium heat. Add chopped onion and cook, stirring occasionally, until golden and caramelized, about 10 minutes.
3. In a large bowl, combine mashed potatoes, farmer's cheese, caramelized onions (with butter), salt, and pepper. Mix well. If the mixture is too dry, add the egg to bind; if using, mix thoroughly.
4. Taste and adjust seasoning. Let filling cool completely before using to fill pierogi dough.

Tips

• For a smoother texture, press the farmer's cheese through a sieve before mixing.
• Leftover filling can be refrigerated for up to 3 days or frozen for 1 month.
• If using dry cottage cheese, drain any excess liquid before mixing.

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