Homemade Polish Potato and Cheese Pierogi

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Fluffy dumplings filled with creamy mashed potatoes and farmer's cheese, pan-fried until golden for a perfect handheld meal. This Polish-inspired pasta recipe, ready in about 55 minutes, layers all-purpose flour, salt, water into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 300 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 45 min Cook: 10 min Serves 8 Polish cuisine 300 cal/serving

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Ingredients

2 cups all-purpose flour
1/2 tsp salt
1/2 cup water
3 medium potatoes
1/2 cup farmer's cheese
1/4 cup chives
2 tbsp butter
1/4 cup sour cream

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Instructions

Step 1: Boil 3 medium potatoes (peeled and cubed) in a pot of salted water for 15-20 minutes until tender. Drain and mash until smooth, then let cool.
Step 2: In a bowl, combine 2 cups all-purpose flour and 1/2 tsp salt. Gradually add 1/2 cup water to form a dough. Knead on a floured surface for 5 minutes until smooth. Cover and let rest for 30 minutes.
Step 3: In a separate bowl, mix 1 cup mashed potatoes (from step 1), 1/2 cup crumbled farmer's cheese, and 1/4 cup chopped chives until combined.
Step 4: Roll rested dough into a thin sheet (1/8 inch thick) on a floured surface. Cut into 3-inch circles using a glass or cutter. Place 1 tablespoon of filling in the center of each circle. Fold over to form a half-moon, then crimp edges with a fork.
Step 5: Bring a large pot of salted water to a boil. Add pierogi and cook for 3-4 minutes until they float to the surface. Remove with a slotted spoon.
Step 6: Melt 2 tbsp butter in a skillet over medium heat. Add cooked pierogi and pan-fry for 2-3 minutes per side until golden brown and crispy. Serve with 1/4 cup sour cream.