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–+ servings
cooked pierogi in a serving bowl, on various plates

Savory Smoked Salmon Pierogi with Cheese Recipe

Sylwia Vaclavek
Fancy yet simple, tender dough, smoky, creamy, and herby filling that makes the Smoked Salmon Pierogi a new family favorite.
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Prep Time 1 hour 30 minutes
Cook Time 20 minutes
Total Time 1 hour 50 minutes
Course Dinner
Cuisine Polish
Servings 7
Calories 315 kcal

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

Keep the dough soft and slightly sticky – a softer dough makes more tender pierogi. Don’t over-flour when rolling it out
Chill the filling – cold filling is way easier to work.
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

Serving: 6piecesCalories: 315kcalCarbohydrates: 43gProtein: 14gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.003gCholesterol: 52mgSodium: 532mgPotassium: 168mgFiber: 2gSugar: 1gVitamin A: 346IUVitamin C: 1mgCalcium: 72mgIron: 3mg
Keyword pierogi, polish pierogi, salmon, smoked salmon
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