Potato Pierogi Recipe
Fluffy potato-filled dumplings.
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Ingredients
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Dough
Filling
Topping
Method
Dough Preparation
- 1
Mix Dough Ingredients
In a large mixing bowl, combine the flour and salt. Make a well in the center and add the egg and water. Mix until a rough dough forms.
- 2
Knead the Dough
Turn the dough onto a floured surface and knead for about 5-7 minutes until smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.
Filling Preparation
- 3
- 4
Make Filling
In a bowl, mash the cooked potatoes and mix in ricotta cheese, salt, black pepper, and melted butter. Set aside.
- 5
Sauté Onions
In a skillet, melt 1 tablespoon of butter over medium heat. Add chopped onions and sauté until golden brown, about 5 minutes. Mix into the potato filling.
Assembling and Cooking
- 6
Roll Out Dough
On a floured surface, roll out the dough to about 1/8 inch thick. Use a round cutter (or glass) to cut out circles, about 3 inches in diameter.
- 7
Fill Pierogi
Place a teaspoon of potato filling in the center of each dough circle. Fold the dough over to create a half-moon shape and pinch edges to seal tightly.
- 8
Boil Pierogi
Bring a large pot of salted water to a boil. Drop the pierogi in batches and cook for about 3-5 minutes or until they float to the surface. Remove with a slotted spoon and set aside.
Serving
- 9
- 10
Serve
Serve the pierogi warm, topped with sour cream and chopped chives.