Pierogi Party Recipe

Make 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 dough forms. Knead on a floured surface for about 5-7 minutes until smooth. Cover with a damp cloth and let it rest for 30 minutes.

Prepare the Filling

Boil the cubed potatoes in salted water until tender, about 15-20 minutes. Drain and mash them in a bowl.

In a skillet, melt the butter over medium heat. Sauté the chopped onion until translucent, about 5 minutes. Add to the mashed potatoes along with ricotta cheese, salt, and black pepper. Mix well to combine.

Roll and Cut

On a floured surface, roll out the dough to about 1/8 inch thickness. Use a round cutter or glass to cut out circles (about 3 inches in diameter).

Fill the Pierogi

Place a teaspoon of filling in the center of each circle. Fold the dough over to create a half-moon shape and press the edges to seal. Make sure there are no air pockets.

Boil the Pierogi

Bring a large pot of salted water to a boil. Add the pierogi in batches, boiling for about 3-5 minutes until they float to the surface. Remove with a slotted spoon.

Optional: Sauté

For added flavor, you can sauté the boiled pierogi in a bit of butter until golden brown.

Prepare the Sauce

In a saucepan, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.

Add the canned crushed tomatoes, salt, pepper, and sugar. Simmer for about 15-20 minutes, stirring occasionally. Add chopped basil just before serving.