Every year, local pierogi makers gather in the Small Square (Mały Rynek) to compete for the title of best pierogi in Kraków. In 2026, the festival takes place August 12-16.

For those who are unfamiliar, a pierogi is a Central or Eastern European version of a dumpling, and they are particularly popular in Poland. They are typically savory and served as an appetizer or in a soup. They can also be sweet, too. However, at the annual Pierogi Festival, staying conventional isn’t the goal.

At the festival, you’ll find savory pierogies, sweet pierogies, steamed Asian-style pierogies and even themed pierogies. At the 2023 festival, Barbie pink pierogies were in fashion. Non-conventional pierogi ingredients that have been featured in the past include salmon, strawberry, venison, carbonara, lamb, duck with mango, Mexican chicken curry and smoked cheese.

Not only will you be able to try a large, delectable variety of pierogies you can also enjoy live music, beer, other local delicacies, artisan demonstrations, culinary workshops, shopping opportunities and folk dance performances.

“Best pierogi” is judged in two different competitions: one by a panel of qualified judges and one that is essentially an audience favorite. The judges’ winner receives a small statue of St. Jacek, who brought the pierogi to Poland to help feed the poor. The winner of the crowd favorite receives a small statue of King Casimir the Great.

Admission to the festival is free.

Here are some tips to get the most out of your experience.

• Bring cash. Each pierogi costs about 4 Polish złoty (about 1 euro).

• Go during quieter times to avoid the crowds. This includes mid-mornings or late afternoons.

• Don’t fill up at one spot. It might be tempting to get a lot of pierogies once you find a super delicious one, but you may not have room for other amazing flavors.

• Cast your vote for your favorite pierogi so it can claim the title.

Can’t make it to Kraków? Check out this pierogi recipe to make these delicious treats from the comfort of your own home.

This is for a basic potato and cheese pierogi, but feel free to stuff your pierogi with whatever your heart desires. Be inspired by the examples from the festival. This recipe makes roughly 40 small pierogies.

INGREDIENTS

For the dough

• 2 cups flour

• 1 large egg

• ¼ cup butter (room temperature, not melted)

• ½ cup sour cream (optional)

• ½ teaspoon salt (optional)

For the Filling

• 1 cup potatoes (mashed)

• 1 cup cheese (for ease) or quark (for authenticity)

• ½ cup chopped onion (optional)

• Salt and pepper

• Other seasonings: onion powder, garlic powder, etc. (optional)

INSTRUCTIONS

Make the Dough

1. Combine the dough ingredients. If you choose not to use sour cream, you may need less flour.

2. Roll the dough until it becomes a sticky ball and then knead until it is less sticky but still moist.

3. Wrap in plastic wrap and refrigerate for 30 to 60 minutes (up to 48 hours).

Make the Filling

1. Begin boiling the potatoes before preparing the dough (for best timing).

2. Once fully cooked, mash the potatoes. (You can also use instant mashed potatoes; nobody is judging you).

3. Combine potatoes, cheese/quark, seasoning and onions (or whatever you choose to fill with).

Assemble

1. Roll the dough out to 1/8  inch thickness.

2. Cut out 2-inch circles from the dough. Use a small jar lid for ease if you don’t have a cutter.

3. Fill each circle with 1 ½ teaspoon filling. Fold over the dough and pinch the edges to seal.

You can now boil or pan-fry your pierogies. If boiling, only boil about 10 at a time to give room to expand. Once they float in the water, they are done. If you choose to pan-fry them, use medium heat with butter until pierogi are golden brown.

Food and Restaurants

Poland

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