Description
Polish pierogi showcase comfort and tradition in one delightful dish. Handcrafted dough pockets filled with creamy potatoes and cheese invite hearty memories of family gatherings, promising a delicious journey through Eastern European culinary heritage.
Ingredients
Scale
Main Ingredients:
- 6 large potatoes (peeled and cubed)
- 4 cups flour
- 2 eggs
- 1 cup cheddar cheese (grated)
Filling and Cooking Ingredients:
- 2 large onions (1 finely chopped, 1 diced)
- 7 tablespoons butter (divided)
- 1 teaspoon salt
Liquid and Seasoning Ingredients:
- 1½ to 2 cups water
- 2 tablespoons vegetable oil
- Sour cream (for serving)
Instructions
- Craft a pliable dough by combining flour, eggs, oil, and salt in a large mixing bowl. Incrementally introduce water, kneading the mixture until a cohesive, smooth texture emerges. Ensure the dough is neither too sticky nor too dry. Allow the dough to rest, covered, for 30-60 minutes at room temperature to relax the gluten.
- Prepare the potato filling by simmering cubed potatoes in salted water until fork-tender, approximately 15 minutes. Meanwhile, sauté finely chopped onions in butter until translucent and soft. Thoroughly mash the cooked potatoes, incorporating the caramelized onions, creamy cheese, and remaining butter until achieving a uniform, velvety consistency.
- Roll out half the rested dough on a lightly floured surface to a thin, uniform thickness of approximately ⅛ inch. Use a circular cutter to create precise 3-inch rounds. Place a generous dollop of potato filling in the center of each circle.
- Carefully fold the dough over the filling, creating a half-moon shape. Meticulously seal the edges by pinching and crimping to prevent filling from escaping during cooking. Repeat the process with the remaining dough and filling.
- Bring a large pot of salted water to a gentle boil. Carefully lower the pierogi into the water, cooking until they float to the surface, typically 2-4 minutes. This indicates they are fully cooked.
- In a separate skillet, sauté additional diced onions in butter until golden and fragrant. Transfer the boiled pierogi to the skillet, browning them to create a crispy exterior. Serve immediately, garnished with the caramelized onions and a dollop of cool, tangy sour cream.
Notes
- Knead the dough thoroughly to develop gluten, ensuring a smooth, elastic texture that won’t tear when stretched.
- Chill the dough before rolling to prevent sticking and make it easier to handle, resulting in more uniform pierogi.
- Use starchy potatoes like Russet for a fluffier, more consistent filling that holds together well.
- Try alternative fillings like sauerkraut, mushrooms, or sweet cheese to add variety and cater to different dietary preferences.
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Boiling
- Cuisine: Polish
Nutrition
- Serving Size: 8
- Calories: 290 kcal
- Sugar: 2 g
- Sodium: 220 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.2 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 55 mg