Pierogies are filled pockets made of yeast, pasta or puff pastry. Widespread in Eastern and Central European cuisine.


  • 40dag flour
  • 1 egg
  • 50dag floury potatoes
  • 25dag Tilsiter cheese
  • 1 medium onion
  • salt, pepper
  • butter and sour cream for dressing


  1. The night before, peel the potatoes and cook them for about 30 minutes.
  2. Finely chop the onions, sauté in the butter and allow to cool slightly.
  3. Mash the cold potatoes and mix them with onions, cheese, salt and pepper to form a filling.
  4. For the dough, whisk the egg with salt and place in a bowl with the flour.
  5. Knead the mixture into a smooth dough with a little lukewarm water (approx. 200ml) (by hand for about 10 minutes, with a food processor for about 5 minutes).
  6. Cut the dough into quarters, roll out to a thickness of approx. 2mm and cut out circles.
  7. Place 1 teaspoon of the filling in the middle, fold and press down the edges with a fork.
  8. In a large saucepan, bring salted water to a boil. Cook the pierogies for about 3 minutes. When they rise to the surface, they are cooked.
  9. Then skim and serve with fried onions, sour cream/butter and chives if necessary


The recipe was written in the original version of the participants. Possible renewals:

  • Fat: reduce, replace animal fats with oil
  • Sugar: reduce, partially replaceable by birch sugar
  • Cereals: Replace flours with whole wheat flour

Attention: by changing the ingredients, the taste and appearance can also be changed.

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