Authentic Polish Pierogi
Classic Polish dumplings filled with creamy mashed potatoes and cheese, served with sautéed onions.
45 mins
Prep Time
20 mins
Cook Time
4
Servings
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 large egg
- 1/2 cup sour cream
- 1/4 cup butter, softened
- 2 cups mashed potatoes
- 1 cup grated cheddar cheese
- 1 small onion, finely chopped
- 2 tablespoons butter (for sautéing)
- Salt and pepper to taste
Nutrition Facts
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Instructions
Make the dough: In a large bowl, mix flour and salt. Add egg, sour cream, and softened butter. Knead until smooth. Cover and let rest for 30 minutes.
Prepare the filling: Mix mashed potatoes, grated cheese, salt, and pepper in a bowl. Set aside.
Roll out the dough: On a floured surface, roll the dough to 1/8-inch thickness. Cut into 3-inch circles using a glass or cookie cutter.
Fill the pierogi: Place a spoonful of filling in the center of each circle. Fold over and press edges firmly to seal, creating a half-moon shape.
Cook the pierogi: Bring a large pot of salted water to a boil. Add pierogi in batches and cook until they float, about 3-4 minutes. Remove with a slotted spoon.
Sauté the onions: In a pan, melt butter over medium heat. Add chopped onions and cook until golden brown, about 5 minutes.
Serve: Toss cooked pierogi with sautéed onions. Serve hot with a dollop of sour cream on the side.
Chef's Tips
- Dough Consistency: If the dough is too sticky, add a little more flour. If too dry, add a teaspoon of water.
- Freezing Tip: Freeze uncooked pierogi on a baking sheet before transferring to a bag. Cook directly from frozen, adding 1-2 minutes to boiling time.
- Filling Variations: Try other fillings like sauerkraut and mushrooms, or sweet versions with blueberries or cherries.
- Sealing Tip: Use a fork to crimp edges for a decorative and secure seal.
- Leftovers: Pan-fry leftover pierogi in butter for a crispy texture the next day.
