Savory Smoked Salmon Pierogi with Cheese Recipe
Fancy yet simple, tender dough, smoky, creamy, and herby filling that makes the Smoked Salmon Pierogi a new family favorite.
So there I was, standing in a snowdrift, wondering if my smoker would even work in those weather conditions.
After a few attempts and some creative wind-blocking, I managed to smoke that salmon to perfection. The result? Tender, flaky salmon that worked beautifully as the filling for this delicious variation of Polish pierogi.
Why you will love Salmon Pierogi
Smoky & savory – the smoked salmon is delicious and delivers flavor that stands out in every bite.
Creamy & balanced – a mix of ricotta and cream cheese keeps the filling smooth without overpowering the salmon.
Versatile – serve them boiled, pan-fried, or baked.
Make-ahead friendly – perfect for freezing, so you can have gourmet pierogi anytime!
Ingredients, Variations and Substitutions
All-purpose flour provides structure while the egg adds richness and elasticity. If you prefer a softer dough, you can mix in a tablespoon of melted butter or oil.
Sour cream makes the dough tender and adds a subtle tang. Greek yogurt can be used as a substitute.
Warm water is key for pliability; milk can be used for a slightly richer texture in the dough.
Hot smoked salmon is the star of the filling. Tender, flaky, and a whole lot smoky in flavor.
Ricotta and cream cheese help bind the filling while keeping it velvety and rich. If you prefer a sharper contrast, you can use goat cheese instead.
Fresh dill and green onions bring brightness and a mild bite; chives or parsley would also work.
Lemon zest lifts the flavors, but if you’re out, a dash of lemon juice or even a bit of horseradish can add that needed zing.
Equipment you will need
- Mixing bowls
- Rolling pin
- Round cutter or glass
- Fork or pierogi press.
- Large pot
- Slotted spoon
- Large skillet
- Baking sheet, parchment paper(optional)
Top Tips
Keep the dough soft and slightly sticky – a softer dough makes more tender pierogi. Don’t over-flour when rolling it out — think “dusting with love,” not “snowstorm.”
Chill the filling – cold filling is way easier to work with and helps keep the pierogi sealed during boiling.
Don’t overstuff – overfilling may result in leaky pierogi. Stick to about one tablespoon per pieróg.
Seal with a little water – a light swipe of water around the edge helps the dough stick together. I also love using pierogi press.
Cook in batches – don’t overcrowd the pot. Boil them gently n small batches so they cook evenly and don’t stick together.
Use a slotted spoon –gently lift the pierogi out after they float.
Quick troubleshooting tips:
- If your dough feels tough – it probably needs more resting time. Let it chill under a damp towel for another 10–15 minutes.
- If your pierogi won’t seal, try brushing the edges with a bit of water or egg wash. Also, double-check you’re not overstuffing. I like to use pierogi press.
- If your pierogi burst open when boiling – either the seal wasn’t tight enough, or the water was at a rolling boil. You want a gentle simmer.
- If they stick together after cooking – toss them with a tiny bit of melted butter or oil as soon as you drain them.
- If they seem too dry after pan-frying – add a tiny splash of water to the skillet and cover it for 30 seconds. Steam saves the day!
Step-by-step instructions
- In a large bowl, mix the flour and salt. Add the egg, sour cream, and warm water (add it gradually). Stir until a dough forms. Knead for about 8-10 minutes until smooth. Cover and rest for 30 minutes.
- In a bowl, combine flaked smoked salmon, cream and ricotta cheese, dill, green onions, lemon zest, salt, and pepper. Stir until smooth but still slightly chunky. If you prefer smoother filling, you can process it in the food processor.
- Roll out the dough on a floured surface to about 1/8-inch thick. Cut out rounds (about 4 inches, I like them larger). Place a heaping teaspoon of filling in the center of each circle. Fold over the edges and pinch them tightly to seal. I like to use the pierogi press. It makes this folding and sealing job a breeze.
- Bring a large pot of water to a boil. Add pierogi in batches and cook until they float (about 3-4 minutes). Remove with a slotted spoon. I like to quickly rinse them under running water and drizzle with a bit of olive oil to prevent them from sticking.
The best ways to enjoy Salmon Pierogi
- With a side salad: cucumber-dill or shaved fennel & apple
- Pickled veggies like red onions or beets.
- With sauce: Dill creamy sauce, or Lemon-Butter Sauce
- Crunchy Slaw or crispy Brussels sprouts
- Drizzle with melted butter, sprinkle with sesame seeds or bagel spice
- Serve with a side of sour cream and a touch of lemon zest or fresh herbs
- Crispy Shallots or Fried Capers – Sprinkle on top for a fancy touch.
- Pan-fry in butter until golden brown and crispy.
- Top with crème fraîche and a spoonful of caviar or smoked trout roe
- A bowl of borscht or a light broth-based soup
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Storage instructions, reheating for Polish Pierogi
Storage:
- Refrigerator: after cooking, let the pierogi cool completely. Store them in an airtight container in the fridge for up to 3 days. Layer with a little parchment paper if you don’t want them sticking together.
- Freezer: uncooked pierogi can be frozen! Arrange them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag or container. They’ll keep happily for up to 2 months.
Reheating:
- Boiled Only (Soft Style): Warm them gently in a covered skillet with a splash of water or broth, or zap them in the microwave for about 30 seconds to 1 minute (cover with a damp paper towel for extra moisture).
- Pan-Fried: Reheat in a nonstick skillet with a touch of butter or oil over medium-low heat. Cover the pan for a minute to steam them through, then uncover to crisp up the outsides again.
- Frozen Pierogi: No need to thaw! Just drop them straight into gently simmering water and cook until they float, then give them an extra minute. Or pan-fry from frozen over low heat, covering for the first few minutes to let them steam through.
Savory Smoked Salmon Pierogi with Cheese Recipe
Equipment
- mixing bowls
- Rolling Pin
- Round cutter or glass
- Pierogi press
- large pot
- slotted spoon
- skillet
Ingredients
For the dough
- 3 cups all-purpose flour
- 3/4 teaspoon salt
- 1 large egg
- 1/4 cup sour cream
- 1/2 cup warm water
For the filling
- 1 1/2 cups smoked salmon flaked
- 1/2 cup ricotta
- ¼ cup cream cheese
- 3 tablespoons fresh dill chopped
- 2 green onions finely chopped
- 1 1/2 teaspoons lemon zest
- Salt & black pepper to taste
Instructions
- In a large bowl, mix the flour and salt. Add the egg, sour cream, and warm water. Stir until a dough forms. Knead for about 5-7 minutes until smooth. Cover and rest for 30 minutes.
- In a bowl, combine flaked roasted salmon, cream cheese, dill, green onions, lemon zest, salt, and pepper. Stir until smooth but still slightly chunky.
- Roll out the dough on a floured surface to about 1/8-inch thick. Cut out rounds (about 3 inches). Place a heaping teaspoon of filling in the center of each. Fold over and pinch the edges tightly to seal.
- Bring a large pot of salted water to a boil. Add pierogi in batches and cook until they float (about 3-4 minutes). Remove with a slotted spoon.
- Optional – Pan-Fry: Heat butter in a skillet and pan-fry the pierogi until golden on both sides.
- Drizzle with melted butter and serve with sour cream and fresh dill.
Notes
Don’t overstuff – stick to about one tablespoon per pieróg. Cook in batches – don’t overcrowd the pot. Boil them gently in small batches.
Nutrition
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Conclusion
No matter if you’re standing in the snow like I was (seriously, Wyoming weather has a sense of humor), or just craving a little homemade comfort, these Smoked Salmon Pierogi are the perfect way to treat yourself.
They’re simple enough for a cozy weekend project, but special enough to make you feel like a kitchen rockstar.
Boil them soft or fry them crispy — either way, don’t forget a dollop of sour cream, a sprinkle of dill.
FAQ
Can I use canned salmon instead of smoked salmon?
Yes, if you’re in a pinch or don’t have access to smoked salmon! Make sure to drain it thoroughly and season to taste. If you like to mimic smoked salmon flavor, here are a few great options:
- add a drop of liquid smoke
- season with smoked or regular paprika
- saute the canned salmon with butter and minced garlic
- use more dill and lemon, which are classic for smoked salmon
- add capers or pickled red onion
What sauce or dip goes best with smoked salmon pierogi?
Classic sour cream is perfect, but you can fancy it up with chopped dill, lemon zest, or even a hint of horseradish for added zing. A simple butter-dill sauce or a creamy mustard sauce would also be delicious.
Can I make the dough ahead of time?
Yes. Make the dough, wrap it tightly in plastic wrap, and refrigerate for up to 24 hours. Let it come back to room temperature before rolling it out, so it’s easier to work with.
Why are my pierogi popping open when boiling?
Probably two things: either the edges weren’t sealed tightly enough, or the water was boiling too hard. Press those edges firmly (a little water helps!) and simmer gently.
Can I use a pasta roller to roll out pierogi dough?
Yes, and honestly, your arms might thank you! Roll it to about 1/8-inch thick (around setting #5 or #6, depending on your machine). Just dust the sheets lightly with flour so they don’t stick together.
Can I bake the pierogi instead of boiling and frying?
You can, but it’s a different vibe. They’ll be a little drier and more pastry-like. If you try it, brush them with a little butter or egg wash and bake at 375°F (190°C) until golden, about 15–20 minutes.
My dough feels too sticky/dry. How can I fix it?
No biggie — it happens!
- If it’s too sticky, sprinkle in a little extra flour, a tablespoon at a time.
- If it’s too dry, add a small splash of water or a touch more sour cream to bring it together.
Can I use farmer’s cheese instead of ricotta or cream cheese in the filling?
Yes, absolutely! Farmer’s cheese will give your pierogi a slightly firmer, more traditional texture, with a lovely mild tang. It’s a great swap for either ricotta or cream cheese, and it pairs wonderfully with the smoked salmon. If your farmer’s cheese is on the drier side, you can add a splash of cream or sour cream to keep the filling creamy and smooth. Feel free to get creative and mix it with one of the other cheeses for an extra-rich filling!
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