Half-moon dumplings filled with potato and cheese, meat or sauerkraut, boiled and topped with onions. Greenpoint is Little Poland, and Pierozek sells six to a plate from $14.

Pierogi are filled dumplings of unleavened dough, boiled and served with sour cream, fried onions or both. The recipe dates back to at least 1682, when Poland's first cookbook was published. Brooklyn's Polish community is historically centered in Greenpoint, nicknamed Little Poland. Pierozek has made handmade pierogi there since 2019, roughly 2,000 a day, and Pierogi Boys serves potato and cheese pierogi in DeKalb Market Hall in Downtown Brooklyn.

Where to eat Pierogi in Brooklyn

2 editor picks for Pierogi in Brooklyn, ranked by editorial score. All Brooklyn signature dishes · Pierogi across every city.

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Make it at home

Serves Serves 61 hr 45 minIntermediate

Ingredients

  • 2 pounds (1 kg) raw potatoes
  • 16 ounces (500 g) farmer's cheese
  • 1 large onion, minced
  • 2 tablespoons butter
  • 1 teaspoon salt and 1 teaspoon ground black pepper for the filling
  • 3 cups (375 g) all-purpose flour
  • 1 teaspoon salt
  • 1 egg
  • 1 1/4 cups (300 ml) warm water
  • 1/2 onion and extra butter for the garnish

Method

  1. Peel and boil the potatoes in salted water until soft, then drain and cool.
  2. Saute the minced onion in the butter until golden, and crumble the farmer's cheese.
  3. Mash the potatoes with the onion, cheese, salt and pepper until combined, and taste for salt.
  4. Mix the flour, salt, egg and warm water into a dough and roll it out in batches to about 1/8 inch (2 mm).
  5. Cut circles with a glass, put a spoonful of filling in each, wet the edge and seal tightly, pressing with a fork.
  6. Lower the heat under a large pot of salted boiling water, cook about 10 pierogi at a time for about 3 minutes until they float, and lift out.
  7. Serve with sauteed onion, or fry in butter on both sides until golden.

Editor tip. Do not crowd the pot, and spread boiled pierogi out so they do not touch; they can be frozen on a tray once cooked.

Common allergens: Gluten, Dairy, Eggs.