Pierogi I
This vegetarian builds all-purpose flour, eggs and warm water into an easy meal you can have ready in about 65 minutes. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 7 steps.
You'll mainly reach for frying pan / skillet and pan. At medium difficulty across 7 steps, it's manageable with a little attention. As written, it's meat-free.
What you'll need
Shopping list (1)
Pantry staples (you likely have these)
Diet: vegetarian — no meat or fish, based on every ingredient listed below.
Contains: Gluten Dairy Egg
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Mound the flour and salt on a work surface or in a bowl, make a well, add the eggs and warm water, and mix then knead for about 8 minutes into a smooth, soft dough; cover and rest for 30 minutes.
- Peel and boil the potatoes in salted water until tender, about 15 minutes, then drain and mash until smooth and let cool slightly.
- Finely dice the onion and saute in 1 tablespoon of the butter until soft and golden, then mix half of it into the mashed potatoes along with the farmer cheese, salt, and pepper to make the filling.
- Roll the dough out thinly on a floured surface and cut out rounds about 8 cm across with a glass or cutter, re-rolling the scraps.
- Place a teaspoon of filling on each round, fold into a half-moon, and pinch the edges firmly to seal, making sure no filling escapes.
- Drop the pierogi in batches into a large pot of boiling salted water, stir gently, and cook until they float and the dough is tender, about 3 to 4 minutes, then lift out with a slotted spoon.
- Melt the remaining butter in a skillet with the rest of the sauteed onion, add the drained pierogi, and pan-fry briefly until lightly golden before serving hot.
You'll use: Frying pan / skillet · Pan · Large pot · Saucepan
Ingredient substitutions
- Eggs
- ¼ cup unsweetened applesauce (baking) · 1 tbsp ground flax + 3 tbsp water per egg
- Butter
- olive oil (¾ the amount) · coconut oil · margarine
Tips & common questions
How long does Pierogi I take to make?
About 65 minutes from start to finish — an estimate based on the 7 steps and 9 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of eggs?
Try ¼ cup unsweetened applesauce (baking). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
Is Pierogi I vegetarian?
Its ingredients contain no meat, fish or shellfish, so it is suitable for vegetarians. Check any cheese for animal rennet if that matters to you.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Pierogi I is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Pierogi, Gniezno, Polonia3.jpg by Diego Delso, CC BY-SA 3.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.