Pierogi

Name: Pierogi
Cook time: 120 min
Total time: 120 min
Yield: 4 servings
Cuisine: Eastern European
Ingredients: 350g All-purpose Flour; 160ml Water, warm; 1 Egg; 1 tbsp Oil, neutral; 1/2 tsp Salt, fine; 500g Starchy Potatoes, peeled; 250g Farmer's Cheese, twaróg, well-drained and crumbled; 1 medium Onion, finely chopped; 1 tbsp Butter, for sautéing the onion; 1 tsp Salt, or to taste; 1/2 tsp Pepper (Black), freshly ground; 2 tbsp Butter, for tossing/frying the cooked pierogi; 1 large Onion, thinly sliced, to caramelize; 200ml Sour Cream; 2 tbsp Chives, chopped, optional; Some Salt, for the cooking water

Tender, golden pierogi filled with a creamy potato and farmer's cheese mixture, finished with caramelized onions and a pat of butter — a comforting Eastern European classic perfect for family dinners. These dumplings are boiled until pillowy, then optionally pan-fried for a crisp, buttery exterior and served with tangy sour cream and fresh chives.

Tender, golden pierogi filled with a creamy potato and farmer's cheese mixture, finished with caramelized onions and a pat of butt... Show more

Traditional Eastern European Recipe

Health Grade

C · Balanced

Rating

4.7

Time

2 hrs

Price

1,01 €

Calories

741 kcal

vegetarian

meal prep

low sugar

kid friendly

Method

Prep the onions

Peel away the papery skins first if needed, then finely chop one Onion for the filling and thinly slice the other for serving. Keep the two piles separate so the flavors stay distinct.

Boil the potatoes

Cut the Starchy Potatoes (peeled) into 2-inch chunks and put them in a pot. Cover with Water, add the Salt for the cooking water, and bring everything to a boil. Simmer until the potatoes are very tender, about 15 minutes; then drain them well.

Sauté the onion

While the potatoes cook, melt the Butter (for sautéing the onion) in a skillet over medium heat. Add the chopped onion and cook, stirring often, until soft and lightly golden, about 8 minutes.

Mix the filling

In a bowl, mash the drained potatoes until smooth, then fold in the sautéed onion, the crumbled Farmer's Cheese (twaróg, well-drained and crumbled), salt, and Pepper (Black) (freshly ground). Taste and aim for a thick, scoopable filling that holds its shape.

Make the dough

In a large bowl, combine the All-purpose Flour and fine salt. Make a well in the center, add the Egg, Oil (neutral), and warm water, then stir until a shaggy dough forms. Knead on the counter for 5–7 minutes until smooth and elastic.

Rest the dough

Cover the dough and let it rest for 30 minutes. This relaxes the gluten, so the dough rolls out thinner and seals more easily.

Shape the pierogi

Divide the rested dough into a few pieces and keep the unused pieces covered. Roll one piece at a time on a lightly floured surface until it is thin, then cut out circles with a glass or cutter. Put a small spoonful of filling in the center of each round, fold it into a half-moon, and pinch the edges firmly to seal; set the finished pierogi on a floured tray and re-roll the scraps.

Boil the pierogi

Bring a large pot of water to a lively boil and salt it well. Drop in the pierogi in batches so they have room to move, then lower the heat to a gentle simmer. Once they float, cook them for 2 minutes more and lift them out with a slotted spoon.

Finish in butter

Melt the remaining butter in a large skillet over medium-low heat. Add the sliced onion and cook, stirring often, until deeply golden and sweet; transfer it to a plate. Raise the heat to medium, add the boiled pierogi in a single layer, and fry for 2 minutes on the first side, then flip and fry for 2 minutes more until lightly crisp. Serve right away with Sour Cream and scatter over Chives (chopped, optional), spooning the onion over the top.