Polish Pierogi are traditional dumplings that are a staple of Polish cuisine. These delightful pockets of dough are typically filled with a variety of ingredients such as potatoes, cheese, meat, or even fruits. Pierogi can be boiled, pan-fried, or baked, and they are often served with sour cream, fried onions, or bacon. This recipe is a classic potato and cheese variation, perfect for a comforting meal.
Appliances and Special Utensils
Large pot
Skillet
Mixing bowls
Rolling pin
Round cookie cutter or glass
Slotted spoon
Ingredients
For the dough:
3 cups all-purpose flour
1 large egg
1 cup sour cream
1/2 cup water
1/2 tsp salt
For the filling:
4 medium potatoes, peeled and cubed
1 cup farmer’s cheese or cottage cheese
1 small onion, finely chopped
2 tbsp butter
Salt and pepper to taste
For serving:
Sour cream
Fried onions or bacon bits (optional)
Instructions
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Prepare Dough: In a large mixing bowl, combine the flour and salt. Make a well in the center and add the egg and sour cream. Gradually add water while mixing until a smooth dough forms. Knead the dough on a floured surface for about 5 minutes until elastic. Cover with a towel and let it rest for 30 minutes.
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Prepare Filling: Boil the potatoes in a large pot of salted water until tender, about 15 minutes. Drain and mash the potatoes in a bowl. In a skillet, melt the butter over medium heat and sauté the chopped onion until golden brown. Add the sautéed onions and cheese to the mashed potatoes, mixing well. Season with salt and pepper to taste.
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Roll Out Dough: On a floured surface, roll out the dough to about 1/8 inch thickness. Use a round cookie cutter or glass to cut out circles from the dough.
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Fill Pierogi: Place a small spoonful of filling in the center of each dough circle. Fold the dough over to create a half-moon shape and press the edges together to seal. Crimp the edges with a fork for a decorative touch.
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Cook Pierogi: Bring a large pot of salted water to a boil. Carefully add the pierogi in batches, cooking for about 3-4 minutes or until they float to the top. Use a slotted spoon to remove the pierogi and transfer to a plate.
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(Optional) Pan-Fry: For a crispy finish, heat a skillet with a bit of butter over medium heat. Add the boiled pierogi and fry until golden brown on both sides.
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Serve: Serve the pierogi hot with a dollop of sour cream and, if desired, top with fried onions or bacon bits. Enjoy your homemade Polish Pierogi!