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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Ola Rokita29 September 2018Comments (3)

Delicious Polish Dumplings

Pierogi, very similar to dumplings, are a staple of Polish cuisine.

Pierogis are little pouches stuffed with savory or sweet flavors

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 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 favorite flavors are potato with onion or the blueberry ones. Below are a couple of recipes to get you started with these basic fillings.

Also, to make the dough extra light and silky, add a tablespoon of sunflower seed oil or melted butter. It will also make the dough more elastic and easier to work with.

The other important ingredient to make the perfect dough is the flour. My favorite flour to use for this recipe is wheat flour from Poland “Poznanska”, or type 500. It’s more delicate than the all-purpose kind and the flavor is more authentic.

Start with the right flour by purchasing Poznanska flour today!

Pierogi Dough


  • 2 cups flour
  • 3/4 cups water
  • 1 whole egg
  • 1 tbsp sunflower seed oil (optional)

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 mixed with sunflower seed oil as you scoop the flour around to catch the fluids from spilling.

  4. Keep kneading the dough until it becomes elastic and uniform.

    pierogi dough
  5. Portion the dough in half. Take the one portion of the dough and using a rolling pin, roll the dough as you sprinkle some flour to prevent sticking. You might need to keep sprinkling the flour onto the dough and your rolling surface throughout the process to prevent it from 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. 

    peel potatoes
  2. Cut and boil them in salted water until well cooked. You can use a fork to check if they are soft when poked.

  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.

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

    cut onion
  6. Mince the onion very thoroughly. 

    chop onion
  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 tightly about 6-8 times around the closure to make sure there are no openings. You want to prevent the filling from 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.

    fold pierogi
  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.

    cooked pierogi

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. 

recipe image
Recipe Name
Alex Rokita
Ola's Bakery
Preparation Time
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Average Rating
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{ 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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