Pierogi
These classic Polish pierogi are soft, comforting dumplings filled with creamy potatoes, cheese, and sautéed onions—perfect for any cozy meal!
Servings: 4 servings
Ingredients
- 4 cups all-purpose flour
- 2 teaspoons salt
- 0.5 cup vegetable oil
- 2 large eggs
- 0.5 cup warm water
- 2 medium russet potatoes
- 2 tablespoons unsalted butter
- 0.5 cup cottage cheese or sour cream
- 1 cup shredded cheddar cheese
- 1 teaspoon salt
- 1 small sweet onion
- 3 tablespoons unsalted butter
Instructions
- In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and add the vegetable oil, eggs, and warm water. Mix until a rough dough forms, then knead the dough on a floured surface for about 5-7 minutes until smooth. Cover with a damp cloth and let it rest for 30 minutes.
- While the dough is resting, peel and dice the russet potatoes. Boil them in salted water until tender, about 15-20 minutes. Drain and mash the potatoes until smooth.
- In a skillet, melt 2 tablespoons of unsalted butter over medium heat. Add the chopped sweet onion and sauté until golden brown and fragrant. In a mixing bowl, combine the mashed potatoes, cottage cheese (or sour cream), shredded cheddar cheese, and salt. Stir in the sautéed onions and mix well until combined.
- After the dough has rested, divide it into two portions. Roll out one portion on a floured surface until it's about 1/8 inch thick. Use a round cutter (about 3 inches in diameter) to cut out circles of dough.
- Place a heaping teaspoon of filling in the center of each dough circle. Fold the dough over the filling to create a half-moon shape. Press the edges together firmly to seal, ensuring there are no air pockets. You can crimp the edges with a fork for a decorative touch.
- Bring a large pot of salted water to a gentle boil. Drop the pierogi in batches, being careful not to overcrowd the pot. Boil for about 3-4 minutes or until they float to the surface. Use a slotted spoon to remove them and transfer to a plate.
- In a skillet, melt 3 tablespoons of unsalted butter over medium heat. Add the boiled pierogi and sauté until they are golden brown and slightly crispy, about 3-5 minutes on each side.
- Serve the pierogi warm, garnished with additional sautéed onions or a dollop of sour cream if desired. Enjoy every delicious bite!
Equipment
- Mixing Bowls
- Rolling Pin
- Cutting Board
- Potato Masher
- Large Pot
- Skillet
- Slotted Spoon
Notes
- Resting the dough for 30 minutes makes it easier to roll out and shape.
- Seal pierogi edges tightly to prevent filling from leaking during boiling.
- Freeze uncooked pierogi in a single layer before transferring to a bag to prevent sticking.
- You can bake pierogi at 375°F for 20 minutes as a delicious alternative to boiling.
- Try different fillings like sauerkraut, mushrooms, or sweet fruit for variety.