Description
Polish pierogi deliver comfort wrapped in delicate dough pockets filled with hearty potato, cheese, and caramelized onions. Savor these traditional Eastern European dumplings that connect generations through rich, satisfying flavors you’ll want to share with loved ones.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- 1/2 cup water
- 1 egg
- 1/2 tsp salt
Filling Ingredients:
- 2 cups mashed potatoes
- 1 cup shredded cheddar cheese
- 1/2 cup diced onions
Cooking and Finishing Ingredients:
- 4 tbsp butter
- 1/4 cup sour cream
- 2 tbsp chopped chives
- Salt to taste
- Black pepper to taste
Instructions
- Craft the dough by combining flour and salt in a large mixing bowl, creating a well in the center for the egg and water.
- Gradually incorporate liquid ingredients into the flour mixture, kneading until a smooth, elastic dough forms. Cover and let rest for 30 minutes at room temperature.
- Prepare the filling by thoroughly mixing mashed potatoes, shredded cheddar cheese, and diced onions until well combined.
- Roll out the rested dough on a lightly floured surface to approximately 1/8-inch thickness.
- Use a circular cookie cutter or glass to cut uniform dough circles, approximately 3 inches in diameter.
- Place a small spoonful of potato-cheese mixture in the center of each dough circle.
- Carefully fold dough over the filling, creating a half-moon shape, and pinch edges firmly to seal completely.
- Bring a large pot of salted water to a gentle boil and carefully drop pierogi in batches.
- Cook for 3-4 minutes, or until pierogi float to the surface, indicating they are fully cooked.
- Remove pierogi with a slotted spoon and drain excess water.
- Melt butter in a large skillet over medium heat and gently pan-fry pierogi until golden brown on both sides, about 2-3 minutes per side.
- Transfer to serving plates and garnish with sour cream, chopped chives, salt, and black pepper.
- Serve immediately while warm and crispy.
Notes
- Make extra dough for practice and potential mistakes during first-time pierogi making.
- Create a tight seal by pressing edges with a fork to prevent filling from leaking during boiling.
- Experiment with alternative fillings like sauerkraut, mushrooms, or ground meat for variety.
- Freeze uncooked pierogi on a baking sheet before transferring to freezer bags for longer storage and quick future meals.
- Prep Time: 30 minutes
- Cook Time: 10-14 minutes
- Category: Dinner, Appetizer, Snacks
- Method: Boiling
- Cuisine: Polish
Nutrition
- Serving Size: 4
- Calories: 350
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 70 mg