Pierogi are Polish dumplings of dough wrapped around fillings including potato and cheese, sauerkraut and mushroom, or sweet farmer cheese, boiled then.

Polish immigrants brought pierogi to Milwaukee in the 1880s and 1890s, settling the South Side around what became Lincoln Village. By the 1950s Polish bakeries and South Side delis sold them by the dozen; New Palace Bakery and South Side delis carry the tradition forward. Polish Fest at the lakefront each June is the largest Polish festival in the US, with pierogi by the thousand.

Where to eat Pierogi in Milwaukee

1 editor pick for Pierogi in Milwaukee, ranked by editorial score. All Milwaukee signature dishes · Pierogi across every city.

Book food experiences in Milwaukee

See all 109 food experiences in Milwaukee

More places near National Bakery and Deli

Not on this list, but close by, nearest first. Every one is in our guide with its address, hours and what to order.

Make it at home

Serves 61 hr 30 minIntermediate

Ingredients

  • 500g all-purpose flour
  • 1 large egg
  • 250ml warm water
  • 1 teaspoon salt
  • 2 tablespoons sour cream
  • 500g potatoes, peeled and cubed
  • 200g farmer cheese or pot cheese
  • 1 yellow onion, diced
  • 60g unsalted butter
  • Salt and pepper
  • Sour cream to serve

Method

  1. Mix flour, salt, egg, sour cream and warm water in a bowl to form a soft dough. Knead 5 minutes. Cover and rest 30 minutes.
  2. Boil potatoes until tender, about 15 minutes. Drain and mash with the farmer cheese, salt and pepper.
  3. Roll the dough out thin on a floured surface, about 3mm thick.
  4. Cut into 3-inch rounds with a cookie cutter or glass.
  5. Place 1 teaspoon of potato filling on each round. Fold in half and pinch the edges to seal tightly.
  6. Bring a large pot of salted water to a boil. Cook pierogi in batches for 4 to 5 minutes, until they float.
  7. Meanwhile, melt butter in a skillet and cook the diced onion 5 minutes until golden.
  8. Drain the boiled pierogi and add to the skillet. Pan-fry 2 to 3 minutes per side until lightly golden.
  9. Serve hot with sour cream on the side.

Editor tip. Farmer cheese is the canonical filling; substitute with ricotta and a pinch of salt if unavailable. Don't overstuff or the pierogi will burst during boiling.

Common allergens: Gluten, Dairy, Eggs.