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Delicious Polish Pierogi Recipe

Delicious Polish Pierogi Recipe

Krysta
A beloved comfort food, Polish pierogi are crescent-shaped dumplings typically filled with savory ingredients like potatoes and cheese, meat, or cabbage, or sweet fillings like fruit. This recipe focuses on the classic potato and cheese version, a staple of Polish cuisine cherished for its hearty, satisfying flavor and delightful texture.
Cook Time 15 minutes
Total Time 1 hour
Calories 400 kcal

Ingredients
  

  • 3 cup all-purpose flour plus more for dusting
  • 1 tsp salt
  • 1 large egg lightly beaten
  • 1/2 cup warm water or milk
  • 2 tbsp vegetable oil or melted butter
  • 1.5 lb potatoes peeled and quartered
  • 1 cup farmer's cheese or sharp cheddar
  • 1 medium onion finely chopped
  • 2 tbsp butter for sautéing onion
  • 1/2 tsp salt to taste
  • 1/4 tsp black pepper to taste
  • 2 tbsp butter for frying pierogi (optional)
  • 1/2 medium onion sliced
  • cup sour cream for serving (optional)
  • tbsp fresh chives chopped

Instructions
 

  • To make the dough: In a large bowl, whisk together the flour and 1 teaspoon of salt. Make a well in the center and add the lightly beaten egg, warm water (or milk), and vegetable oil (or melted butter). Mix with a wooden spoon or your hands until a shaggy dough forms. Transfer to a lightly floured surface and knead for 5-7 minutes until the dough is smooth and elastic. Cover the dough with a clean kitchen towel and let it rest for at least 30 minutes at room temperature.
  • To make the filling: Place the peeled and quartered potatoes in a pot of cold salted water. Bring to a boil and cook until the potatoes are very tender, about 15-20 minutes. Drain well and mash the potatoes thoroughly until smooth, with no lumps. In a separate skillet, melt 2 tablespoons of butter over medium heat. Add the finely chopped onion and sauté until translucent and softened, about 5-7 minutes. In a large bowl, combine the mashed potatoes, sautéed onion, farmer's cheese (or sharp cheddar), 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix well until all ingredients are evenly distributed and the filling is creamy. Taste and adjust seasoning if needed.
  • To assemble the pierogi: Divide the rested dough into two or three portions. On a lightly floured surface, roll out one portion of dough to about 1/8-inch thickness. Using a round cookie cutter (about 2.5-3 inches in diameter) or the rim of a glass, cut out circles from the dough. Re-roll scraps as needed. Place about 1 teaspoon of filling in the center of each dough circle. Fold the dough over the filling to form a half-moon shape. Pinch the edges firmly to seal, ensuring no filling can escape. You can use a fork to crimp the edges for an extra seal and decorative pattern.
  • To cook the pierogi: Bring a large pot of salted water to a rolling boil. Carefully drop 5-6 pierogi into the boiling water (do not overcrowd the pot). Stir gently to prevent them from sticking to the bottom. Once the pierogi float to the surface, reduce the heat slightly and cook for another 2-3 minutes until the dough is cooked through. Remove the pierogi with a slotted spoon and drain well. Repeat with the remaining pierogi.
  • To serve: Pierogi can be served immediately after boiling, often tossed with a little melted butter to prevent sticking. For a richer flavor and crispy texture, melt 2 tablespoons of butter in a large skillet over medium heat. Add sliced onion (if using) and sauté until golden. Add the boiled pierogi to the skillet and pan-fry for 2-3 minutes per side until golden brown and slightly crispy. Serve hot with a dollop of sour cream and a sprinkle of fresh chopped chives, if desired.

Notes

For best results, do not overmix the dough. When sealing the pierogi, ensure the edges are tightly crimped to prevent filling from escaping during boiling. Pierogi can be made ahead and frozen; simply place them on a floured baking sheet in a single layer until solid, then transfer to a freezer-safe bag. Cook from frozen in boiling water. Serve with a dollop of sour cream, crispy fried onions, or even some bacon bits for an extra treat.
Keyword pierogi, Polish, dumpling, potato, cheese, comfort food, vegetarian, European