Polish Pierogi (Pierogies): Traditional Recipe with an Air Fryer Upgrade

Polish Pierogi (Pierogies): Traditional Recipe with an Air Fryer Upgrade

Polish Pierogi (Pierogies): Traditional Recipe with an Air Fryer Upgrade

Pierogi, the beloved Eastern European dumpling, holds a special place in the hearts and on the plates of those who have had the pleasure of experiencing its comforting embrace. These delightful pockets of dough, traditionally stuffed with a variety of fillings ranging from savory to sweet, offer a culinary canvas that reflects the rich tapestry of cultures from which they originate. Mashed potatoes and cheese are like a hug in itself, so stuff them in some dumpling dough? GENIUS.

I thought that the plural word for pierogi was "pierogies", but apparently there is no s. So make sure you say it correctly in front of a polish person. 😂  

Give this recipe a try and let me know what you think!

You can always get a hold of me on Instagram.  

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A Brief History:

The story of pierogi is steeped in a history that traverses continents and cultures, making it difficult to pinpoint its exact origins. While commonly associated with Poland, pierogi enjoy popularity across Eastern Europe and have cousins in nearly every culinary tradition, from Italian ravioli to Chinese dumplings. The consensus among culinary historians is that pierogi, in their myriad forms, likely originated from China, traveling through the Silk Road to reach Europe.

The cutest little dumpling wrappers 🥹

The Art of Traditional Pierogi:

At its core, the traditional pierogi is a simple dish: a thin dough wrapper, a heart of filling, and a cooking process that usually involves boiling or frying. Yet, within this simplicity lies a depth of flavor and tradition. The most classic fillings include potato and cheese (often referred to as "Ruskie"), sauerkraut and mushrooms, and minced meat. Sweet versions, filled with fruits like cherries or blueberries, are equally traditional and typically served as a dessert or a summer treat.

The making of pierogi is often a communal activity, particularly in Poland, where families and friends gather to prepare the dish for festive occasions. Each pierogi is crafted with care, the edges crimped to seal in the filling, ensuring that every bite is a perfect blend of dough and core ingredients.

I use a cookie dough scoop to ensure the filling is a consistant amount.

Modern Takes on a Timeless Classic

While tradition forms the backbone of pierogi, modern interpretations have taken this humble dumpling to new culinary heights. Chefs and home cooks alike experiment with fillings, incorporating ingredients like wild mushrooms, gourmet cheeses, and even fusion elements like kimchi or curry spices. The versatility of pierogi makes them a perfect canvas for culinary creativity, allowing them to seamlessly fit into the menus of upscale restaurants and street food vendors alike.

Gather up the family members

If you are a kitchen queen/king and love spending a day in the kitchen, then by all means make these delicous pierogi dumplings by yourself. If you would like the process to go a bit faster, or to spend some quality time with your favorite people, teach the others how to pinch the dough to make the dumplings. Its Fun!  

Polish Pierogi


Lunch / Dinner


5 Servings

Prep Time

15 min

Cook Time

2.5 Hours

Enjoy the taste of Taipei, Taiwan without having to buy a plane ticket


Alixandrea Tieben



  • 4 cups all-purpose flour, plus extra for dusting
  • 2 large eggs
  • 1 cup water
  • A pinch of salt


    • 1 cup mashed potatoes (cooled)
    • 1 cup ricotta cheese
    • Salt and pepper, to taste
    • Optional: finely chopped onions sautéed in butter
    • Other additions like bacon, cheddar cheese, chives, etc



  1. Boil the Potatoes:  
    In a large pot, boil the potatoes for 30 minutes until soft. Peel, and then rice the potatoes. Set aside.
  2. Prepare the Dough:

    • In a large mixing bowl, combine the flour and salt. Add the eggs into the water and whisk with a fork. Add the water egg mixture to the flour and mix into a dough
    • Turn out onto a floured surface and knead until smooth and elastic, about 5-7 minutes. Cover with plastic wrap and let rest for at least 10 minutes.
  3. Make the Filling:

    • In another bowl, mix the cooled mashed potatoes and r.c tta cheese. Season with salt and pepper to taste. Add the sautéed onions and any other ingredients if desired. (In the pictures I added spinach, bacon and garlic)
  4. Form the Pierogies:

    • Roll out the dough on a floured surface to about 1/8 inch thickness. Using a round cutter (a glass works well), cut out circles.
    • Place a small spoonful of the potato-cheese filling in the center of each dough circle. Fold the dough over the filling to create a half-moon shape. Press the edges together, sealing them tightly to prevent the filling from leaking out during cooking.
  5. Cook the Pierogies:

    • Bring a large pot of salted water to a boil. In batches, drop the pierogies into the boiling water. They are done when they float to the surface, about 3-5 minutes.
    • Optional: For an extra layer crunch, spritz the boiled pierogies with oil and throw them in the air fryer at 400 deg F until nice and golden brown.
  6. Serve Warm:

    • Enjoy your homemade pierogies with a dollop of sour cream, a sprinkle of fresh herbs, or additional sautéed onions on top.


Find me making this recipe on instagram. If you make this, feel free to tag me @mora_ceramics.

Written by Alixandrea Tieben