RECIPE: Polish potato and cheese dumplings

FILLED with potato, onion and cheese, these are arguably the most popular of Polish dumplings.









  • 500 g floury potatoes, such as se spunta, peeled, cut into large pieces
  • 125 g butter
  • 4 onions, finely chopped
  • 250 g farmer's cottage cheese (see Note)
  • sour cream and finely chopped dill (optional), to serve

Pierogi dough

  • 335 g (2¼ cups) plain flour
  • 1 tbsp finely chopped dill
  • 1 egg, lightly beaten


Resting time 15 minutes

Place potatoes in a pan of cold, salted water and bring to the boil. Cook for 10 minutes or until tender. Drain well, then place in a large bowl and mash until smooth. Set aside to cool.

Melt butter in a large frying pan over medium-high heat. Add onions and cook, stirring, for 10 minutes or until soft and golden. Season with salt, then cool.

Meanwhile, to make dough, combine flour, dill and a generous pinch of salt in a large bowl. Make a well in the center, then pour in egg and 125 ml (½ cup) warm water. Using a fork, mix until combined, adding a little more water if necessary. The dough should be soft but not sticky. Turn out onto a lightly floured surface and knead for 5 minutes or until smooth and elastic. Divide dough into 3, then place in a bowl and cover with plastic wrap. Set aside for 15 minutes to rest.

Add cottage cheese to mashed potato, then use a slotted spoon to add one-quarter of the onions. Using your hands, mix until well combined. Season well with salt and pepper.

Lightly dust a work surface with flour. Roll out each piece of dough until 2 mm thick. Using a 9 cm round pastry cutter, cut 8 rounds from each piece, discarding excess. Place 1 tbsp potato mixture in the center of each round. Using a pastry brush dipped in water, brush around the edge of the dough, then fold over to enclose the filling, pressing gently to remove any air pockets. Lightly crimp edges at 1 cm intervals, if desired.

Bring a large saucepan of salted water to the boil. Reduce heat to a vigorous simmer. Cook pierogi, in 4 batches, for 3 minutes or until they are cooked through and have risen to the surface. Remove with a slotted spoon.

Reheat remaining onions over low heat, add pierogi and toss for 1 minute or until coated and heated through. Serve immediately with sour cream and dill, if desired.

Meghan, Harry ‘struggling to cope’ in LA

Meghan, Harry ‘struggling to cope’ in LA

Dream of a blissful new life has quickly turned into a nightmare

Fresh confusion over virus 'detention'

Fresh confusion over virus 'detention'

Thousands of Melbourne public housing residents have been provided with "detention...

Man in iconic 9/11 photo dies from virus

Man in iconic 9/11 photo dies from virus

This man miraculously survived the 9/11 terror attacks