Description
Traditional Polish pierogi are tender dumplings filled with a creamy potato and cheese mixture, boiled until soft and often pan-fried in butter for a golden finish.
Ingredients
- 3 cups all-purpose flour
- 1 tsp salt
- 1 cup warm water
- 1 large egg
- 2 tbsp vegetable oil or melted butter
- 2 cups mashed potatoes (cooled)
- 1 cup farmer cheese or ricotta cheese
- 1 small onion, finely chopped
- 2 tbsp butter (for filling)
- Salt and black pepper to taste
- Butter or oil for frying (optional)
Instructions
- In a large bowl, mix flour and salt. Add warm water, egg, and oil, then knead until a smooth dough forms. Cover and rest for 30 minutes.
- Heat butter in a pan and sauté onion until soft and lightly golden.
- In a bowl, combine mashed potatoes, cheese, sautéed onion, salt, and pepper.
- Roll out dough thinly on a floured surface and cut into 3-inch circles.
- Place 1 tablespoon of filling in the center of each circle, fold over, and seal edges firmly.
- Boil pierogi in salted water until they float, about 3–4 minutes. Remove with a slotted spoon.
- Optional: Pan-fry boiled pierogi in butter until lightly golden before serving.
Notes
- Do not overfill to prevent pierogi from bursting.
- Dough can be made ahead and refrigerated for up to 24 hours.
- Serve with sour cream or sautéed onions.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Boiling and Pan-Frying
- Cuisine: Polish