Description
Polish pierogi deliver comfort straight from Eastern European kitchens, blending delicate dough with hearty potato and cheese fillings. Crispy pan-fried edges and rich flavors will transport you to a warm family gathering with each delightful bite.
Ingredients
Scale
Dough:
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1 large egg
- 1/2 cup water
Filling:
- 2 cups mashed potatoes
- 1 cup shredded cheddar cheese
- 1/2 cup diced onions
- 1/4 tsp black pepper
Topping/Garnish:
- 1/4 cup butter
- 2 tbsp chopped fresh chives
- 1/4 cup sour cream (optional)
Instructions
- Craft the dough by combining flour and salt in a spacious mixing bowl, creating a soft, pillowy foundation for your pierogi.
- Create a central well in the flour mixture and crack the egg into it, gradually incorporating water to form a smooth, elastic dough that springs back when touched.
- Knead the dough on a lightly floured surface for 5-7 minutes until it becomes silky and uniform, then cover and let rest for 30 minutes at room temperature.
- While the dough relaxes, prepare the filling by blending mashed potatoes with shredded cheddar, sautéed diced onions, and a sprinkle of black pepper until thoroughly combined.
- Roll out the rested dough on a floured surface to approximately 1/8-inch thickness, ensuring an even, thin consistency.
- Use a round cookie cutter or glass to cut uniform circles from the rolled dough, creating the pierogi wrappers.
- Place a small dollop of potato-cheese filling in the center of each dough circle, being careful not to overfill.
- Fold the dough over the filling, forming a half-moon shape, and meticulously seal the edges by pinching and crimping with your fingers.
- Bring a large pot of salted water to a gentle boil, then carefully drop the pierogi in batches, cooking for 3-4 minutes until they float to the surface.
- Remove the pierogi with a slotted spoon and let them drain briefly.
- In a skillet, melt butter until it becomes golden and fragrant, then gently pan-fry the boiled pierogi until they develop a crispy, light-brown exterior.
- Garnish with freshly chopped chives and serve immediately with a dollop of sour cream for a classic, comforting presentation.
Notes
- Customize fillings by swapping potato-cheese for sauerkraut, ground meat, or sweet fruit variations to explore diverse flavor profiles.
- Prevent dough from drying by covering unused portions with a damp kitchen towel during preparation, ensuring consistent texture and workability.
- Freeze uncooked pierogi on a baking sheet before transferring to freezer bags, allowing quick meal preparation for busy weeknights or unexpected guests.
- Enhance texture by using cold ingredients and avoiding overworking the dough, which helps maintain a tender, delicate pierogi wrapper that melts in your mouth.
- Prep Time: 30 minutes
- Cook Time: 15-20 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Boiling
- Cuisine: Polish
Nutrition
- Serving Size: 4
- Calories: 380
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 70 mg