Pierogi z Kaszą Gryczaną i Twarogiem

Name: Pierogi z Kaszą Gryczaną i Twarogiem
Prep time: 1 h 8 min
Cook time: 43 min
Total time: 1 h 51 min
Cuisine: Polish
Ingredients: 500 g Wheat flour; 2 Egg yolk, separated; 250 ml Milk, warmed; 200 g Buckwheat groat, dry; 300 g White curd cheese, crumbled; 120 g Onion, finely diced; 60 g Butter, divided; 14 g Salt, divided; 2 g Black pepper, ground

Pierogi z Kaszą Gryczaną i Twarogiem · ready in 1 h 51 min · 4 servings · 915 kcal per serving · medium · 9 ingredients

Known in some homes as pierogi wiejskie, these rustic dumplings carry the nutty earthiness of buckwheat and the gentle tang of Polish curd cheese.

Prep: 1 h 8 min
Cook: 43 min
Total: 1 h 51 min
Serves: 4
kcal: 915
Difficulty: medium

Polish Main dishes Vegetarian High-protein (25 g+)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

500 gWheat flour
2Egg yolk, separated
250 mlMilk, warmed
200 gBuckwheat groat, dry
300 gWhite curd cheese, crumbled
120 gOnion, finely diced
60 gButter, divided
14 gSalt, divided
2 gBlack pepper, ground

Equipment

stovetop, large pot, frying pan, mixing bowl, rolling pin, 8 cm cutter, knife, spoon, slotted spoon, sieve, tray, small saucepan

Instructions

Gather Tools
Gather and measure all ingredients; set out a large pot, frying pan, mixing bowls, rolling pin, 8 cm cutter, knife, spoon, and slotted spoon. · 5 min
What to look for: All ingredients are weighed and tools are within reach.
Cook Buckwheat
Boil buckwheat groats in salted water until tender, then drain if needed and spread them on a tray to cool completely before mixing. · 20 min
What to look for: Groats are tender, separate, and no longer steaming heavily.
Fry Onion
Melt 20 g butter in a frying pan, add finely diced onion, and fry over medium heat until soft, sweet, and lightly golden. · 8 min
What to look for: Onion is translucent with pale golden edges.
Mix Filling
Combine cooled buckwheat, crumbled curd cheese, fried onion, 4 g salt, and black pepper until the filling holds together. · 6 min
What to look for: Filling looks speckled, moist, and cohesive without being wet.
Prepare Dough
Warm milk to 40°C / 104°F, then mix it with flour, egg yolks, and 4 g salt; knead until smooth and elastic. · 12 min
What to look for: Dough is smooth, soft, and free of dry flour patches.
Rest Dough
Cover the dough and rest it at room temperature so the gluten relaxes and the surface stays soft for rolling. · 20 min
What to look for: Dough feels supple and springs back gently when pressed.
Shape Pierogi
Roll dough thin, cut 8 cm circles, place about 20 g filling on each circle, fold, and press edges tightly to seal. · 25 min
What to look for: Pierogi are sealed firmly with no visible gaps or trapped air pockets.
Boil Pierogi
Boil pierogi in batches in salted water until they float, then cook for 2 minutes more and lift them out with a slotted spoon. · 12 min
What to look for: Pierogi float to the surface and the dough looks slightly translucent.
Serve Buttered
Melt remaining 40 g butter, pour it over the hot pierogi, and serve at once while the dough is tender and glossy. · 3 min
What to look for: Pierogi are shiny with melted butter and served piping hot.

Nutrition (per serving)

kcal	915
Protein	38 g
Carbohydrates	141 g
of which sugars	8 g
Fat	23 g
of which saturated	13 g
Fibre	9 g
Sodium	1445 mg

Nutri-ScoreC

Allergens

Contains: gluten, eggs, milk

Ingredient substitutions

Wheat flour

All-purpose wheat flour: Use the same weight for a classic pierogi dough.

Egg yolk

Milk: Use only if avoiding egg; the dough will be slightly less rich.

Milk

Whole milk: Traditional dough works best with warm milk.

Buckwheat groat

Roasted buckwheat groat: Roasted groats give the most traditional nutty flavor.

White curd cheese

Farmer cheese: Choose a firm, lightly tangy cheese similar to Polish twaróg.

Onion

Yellow onion: A standard yellow onion is traditional and fries sweetly.