Pierogi Recipe
Traditional Polish dumplings stuffed with a variety of fillings.
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Ingredients
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Dough
Potato Filling
Sauce (optional)
Method
Dough Preparation
- 1
Mixing the Dough
In a large bowl, combine the all-purpose flour and salt. Make a well in the center and add the eggs and water. Mix until a dough forms.
- 2
Kneading
Turn the dough onto a floured surface and knead for about 5-7 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.
Filling Preparation
- 3
Cooking the Potatoes
Peel and chop the potatoes into quarters. Boil in salted water until tender, about 15-20 minutes. Drain and let cool slightly.
- 4
Making the Filling
In a skillet, melt the butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. In a large bowl, mash the cooked potatoes, then mix in the sautéed onions, cheese, salt, and black pepper until well combined.
Assembling the Pierogi
- 5
Rolling Out the Dough
After the dough has rested, roll it out on a floured surface to about 1/8-inch thickness. Use a round cutter or glass to cut out circles (about 3 inches in diameter).
- 6
Filling the Dumplings
Place about 1 tablespoon of the potato filling in the center of each dough circle. Fold the dough over the filling to create a half-moon shape and pinch the edges to seal.
Cooking the Pierogi
- 7
Boiling
Bring a large pot of salted water to a boil. Add the pierogi in batches, cooking for about 3-5 minutes or until they float to the surface. Remove with a slotted spoon.
- 8
Serving
Serve hot, optionally topped with sour cream and chopped chives.