Pierogies Recipe
One of Poland's greatest dishes and an eastern European favorite, ours are a traditional recipe with potato and white cheddar and crispy onions, served with a side of horseradish cream sauce
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Ingredients
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Dough
Filling
Horseradish Cream Sauce
Method
Dough Preparation
- 1
Mix the Dough
In a large mixing bowl, combine the all-purpose flour and salt. Create a well in the center and add the egg and water. Mix until a soft dough forms.
- 2
Knead the Dough
Transfer the dough onto a floured surface and knead for about 5-7 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
Filling Preparation
- 3
- 4
- 5
Combine Filling Ingredients
Stir in the shredded white cheddar cheese, salt, and black pepper into the potato-onion mixture. Mix until well combined.
Pierogi Assembly
- 6
Roll Out the Dough
On a lightly floured surface, roll out the dough to about 1/8 inch thick. Use a round cutter or glass to cut out circles.
- 7
Fill the Pierogies
Place a teaspoon of filling in the center of each dough circle. Fold the dough over to create a half-moon shape and pinch the edges to seal tightly.
Cooking the Pierogies
- 8
Boil the Pierogies
In a large pot of salted boiling water, gently drop the pierogies in batches. Cook for about 3-4 minutes or until they float to the surface. Remove with a slotted spoon.
- 9
Horseradish Cream Sauce Preparation
- 10
Mix the Sauce
In a small bowl, combine the sour cream, prepared horseradish, lemon juice, and salt to taste. Mix well and refrigerate until serving.