Buenos Aires - - Saturday 17 De April

Home Gastronomy Pierogi: Polish pasta

Pierogi: Polish pasta

Pierogi are the most traditional Polish dish and one of the most tasted by missionary families. We tell you how to prepare them.


Who said all pastas are  Italian ? The Pierogi were brought to the province of  Misiones  by a group of Polish immigrants. There were about 120 people coming from the Galitzia region. They came with little; however, they brought a meal that today has become a traditional  missionary dish.

Pierogi is a boiled stuffed pasta shaped like a small pie, which is made with a variety of fillings. The most popular are those of potato,  onion  and ricotta stuffing. The latter is known as pierogi ruskie.

The recipe consists of 3 stages. Preparation of dough, filling and sauce. Ready to knead?

 Preparation time: 30 minutes 



  • 350 g wheat flour
  • 150 ml hot water
  • 1 egg
  • A tablespoon of oil
  • 1 pinch of salt


  1. We put the flour on a table, add a pinch of salt, egg and, gradually, hot water. We knead. The dough should be elastic, soft and light, it will be ready when it does not stick on the hands.
  2. We divide the dough into four parts and stretch with a dove each of them.
  3. We cut into discs 5 to 6 cm in diameter. They can be cut with a short pasta or simply with a glass glass.
  4. We put the filling in the middle of the circle and firmly glue the edges so that they do not open during cooking.
  5. We cook them in boiling salted water until they float, 2 to 4 minutes and take them out with skimmer. Remember to add a splash of oil to the cooking water so that the pasta does not stick.

 Ricotta and potato filling 


  • 400 g of ricotta well squeezed
  • 2 or 3 medium potatoes
  • Salt, black pepper and nutmeg
  • Optional: 200 g smoked bacon and 500 g onion


  1. We boil the potatoes with peel. When they are cooked, peel them and make a puree.
  2. Once the puree cools, we add it to the ricotta. We season with salt and pepper.
  3. So that the pierogi do not stick, pour on them melted butter.
  4. Also, to this filling can be added bacon with onion sauteed in butter.


  1. We fry the smoked bacon with the chiquita cut onion
  2. Add milk cream

Publication Date: 04/04/2020

Rate this item



I wrote! Reader Notes

Go to section


There are not comments

Leave feedback


Argentines around the world
Elena Blasco A sanjuanina around the world

This Sanjuanina left the province in 1978 with intentions to return to her native province. However,...

Cachi, Salta Cachi is painted red

At one time of year, Cachi dresses red because the fruits intended for delicious recipes take their...

sportman Sportman: a coffee from yesterday and today

It has more than 80 years of history and several generations among its diners. This is the story of...

Salta Argentina On the day of Salta la Linda, 4 Salta customs

One day like today was founded one of the most beautiful cities in northern Argentina. We are talkin...



I want to be up to date

Subscribe to our newsletter and I received the latest news