Ola Rokita

Hi! I am Ola and I want to share with you my simple baking recipes that can change your life and how you feel.
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Making Pierogi, the Delicious Polish Dumplings

Ola Rokita29 September 2018Comments (3)

Delicious Polish Dumplings

Pierogi, very similar to dumplings, are a staple of Polish cuisine. My grandmother would make pierogi for our dinners and for dessert. She would stuff them with meat, cabbage, potatoes, apples, cheese, or strawberries. But my favorite pierogi were the ones stuffed with sweet blueberries.

Blueberry pierogi remind me of summers in Poland. Summers in Poland can be magical. And food is one ingredient that makes them magical. I remember walking for hours and hours with my grandmother through the fields and forests near our home, picking wild strawberries and blueberries. We would bring them home and make preserves and of course, blueberry pierogi.

Get your kids involved in pierogi-making!

What’s fun about pierogi is that you can make them with your kids. They enjoy squeezing and molding the dough using their hands. The kids also enjoy to roll, stuff, and choose the filling for their dumplings. And they feel great satisfaction actually getting to eat the food they helped prepare.

Kids can make pierogi

Your kids can make pierogi too!

Pierogi dough is very simple to make. It’s the filling that can be a bit more complicated, depending on whether you want to make the savory or sweet kind. My go-to pierogi are potato with onion and blueberry ones. Below are steps how to make both.

For pierogi, my favorite wheat flour from Poland to use is “Poznanska”, or type 500.

Pierogi Dough


  • 2 cups flour
  • 3/4 cups water
  • 1 whole egg

Potato & Onion Filling

  • 3-4 medium potatoes
  • 1/2 medium yellow onion
  • 3 tbsp salted butter
  • 2-3 tbsp cream cheese (optional)

Blueberry Filling

  • 1 pint blueberries
  • 1-2 tbsp cane sugar


  1. Sieve the flour onto a wooden cutting block. Make sure you're working on a generous size surface.

  2. Part the flour in the middle to create a pouch and then add the egg inside it so as not to spill it. 

  3. Slowly keep adding water as you scoop the flour around to catch it from spilling.

  4. Keep kneading the dough until its elastic and uniform.

  5. Take a rolling pin and some loose flour, and roll the dough on a floured surface to avoid sticking. You might need to keep adding flour onto the dough and your rolling surface throughout the process to avoid sticking.

  6. Once your dough is about a 1/6 inch (about 4 millimeters) thick, take a large glass and using it's edge, press against the dough and create circles. 

  7. Place them on a parchment paper so they don't stick to the counter.

  8. Take the leftover dough and roll it again to repeat the steps above until you use all your dough. Once you have your circles cut, you are ready to stuff your pierogi.

Potato & Onion Filling

  1. Wash and peal the potatoes. 

  2. Cut and boil them in salted water until cooked through.

  3. Once boiled, drain the water from the potatoes. 

  4. Add butter and mash them until they are pureed. You can also add cream cheese for a more tart taste. And you may also add a pinch of salt and pepper for added taste.

  5. Peal the onion, and cut it in half. Use only half of it, unless you prefer a stronger onion taste.

  6. Mince the onion very thoroughly. 

  7. Add the minced onion to the potatoes and mix it well together. To add more flavor, you can gently fry the minced onion before adding it to the potatoes. 

  8. Take one of the circles and using a teaspoon, scoop some of the potato and onion mixture and place it in the center of the circle-shaped dough. 

  9. Fold the dough gently with your fingers and pinch it into a half-moon shaped pocket. Using the tips of your fingers, fold the edges about 6 times around the closure to make sure there are no openings. You want to prevent the filling escaping during the boiling process.

  10. Repeat these steps for all your individual circle-shaped dough. You should be able to make between 24-30 pierogis. Place them on parchment paper as you fold them.

  11. Boil 4-5 cups (about 1 liter) of water and add about 10 pierogi at a time. Boil the pierogis for about 4-5 minutes.

  12. Scoop and place them on a plate. Add some butter for taste. You may also fry them gently for about a minute on each side on some butter to make them extra crispy.

Blueberry Filling

  1. Take one pint (0.5 liter) of washed and dried blueberries. Add 1-2 tablespoons of sugar and mix it gently. 

  2. Repeat the above steps, replacing the potato and onion filling with blueberries. 

  3. Once boiled, add a few tablespoons of sour cream on top and sprinkle some sugar. 

{ 3 comments… read them below or add one }

Rachel October 1, 2018 at 09:12

Pierogi! Thank you Ola! It looks great and really tasty! I’ll cook it today!



Ola Rokita October 1, 2018 at 22:06

Thanks Rachel! Have fun making them 🙂 If you don’t have blueberries, strawberries or apples will do. Unless you prefer the savory ones 😉


Anna May 4, 2020 at 09:51

Hi Ola,
Do you have recipe the pierogi with meat inside?

Thank you and God Bless.


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