Pierogi Recipe
Pierogi are traditional Polish dumplings filled with various ingredients, ranging from savory to sweet. This recipe focuses on the most classic version: potato and cheese pierogi. These tender dumplings are filled with creamy mashed potatoes and tangy farmer’s cheese, boiled, and then lightly sautéed in butter for an extra layer of richness. Whether you’re familiar with Polish cuisine or trying it for the first time, this pierogi recipe brings a taste of tradition to your table. Easy to make and incredibly satisfying, pierogi are the perfect comfort food for any occasion.
Equipment
- Rolling Pin
- Large pot
- Frying pan
- Slotted spoon
- Mixing bowl
Ingredients
For the Dough:
- 2 cups all-purpose flour
- 1 egg
- ½ cup warm water
- Pinch of salt
For the Filling:
- 3 medium potatoes, boiled and mashed
- 1 cup farmer’s cheese or ricotta
- Salt and pepper to taste
For Serving:
- 4 tablespoons butter
- 1 onion, thinly sliced
- Sour cream
Instructions
- Prepare the Dough:In a large mixing bowl, combine the flour, egg, warm water, and a pinch of salt. Mix until a dough forms.Knead the dough on a floured surface until smooth, about 5-7 minutes. Cover and let it rest for 30 minutes.
- Prepare the Filling:In a separate bowl, mix the mashed potatoes and farmer’s cheese. Season with salt and pepper to taste. Set aside.
- Assemble the Pierogi:Roll out the dough on a floured surface to about ⅛-inch thickness.Using a round cutter or glass, cut out circles of dough.Place a spoonful of the filling in the center of each circle. Fold the dough over to form a half-moon shape and press the edges together to seal.
- Cook the Pierogi:Bring a large pot of salted water to a boil.Drop the pierogi in batches into the water and cook for 3-4 minutes, until they float to the surface.Remove with a slotted spoon and drain.
- Sauté the Pierogi:In a frying pan, melt the butter and sauté the sliced onion until golden brown.Add the boiled pierogi to the pan and cook until they are golden and crispy on each side.
- Serve:Serve the pierogi hot with a dollop of sour cream and sautéed onions. Enjoy!
Notes
- You can freeze pierogi before cooking them. Simply freeze them in a single layer on a baking sheet, then transfer them to a freezer bag. Boil them straight from frozen.
- Experiment with different fillings, such as mushrooms or sauerkraut, for variety.
