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Pierogi Recipe

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Classic Polish dumplings filled with potato and cheese, boiled and optionally pan‑fried until golden.

Ingredients

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  • 2 cups all‑purpose flour
  • ½ tsp salt
  • 1 large egg
  • ½ cup sour cream
  • ¼ cup butter, softened
  • 2 cups potatoes, peeled and diced
  • 1 cup farmer’s cheese (or ricotta)
  • ¼ tsp black pepper
  • 1 small onion, finely chopped (optional)
  • 2 tbsp butter (for sautéing)

Instructions

  1. In a bowl, mix flour and salt.
  2. Add egg, sour cream, and softened butter; knead until smooth dough forms. Wrap and rest for 30 minutes.
  3. Boil potatoes until tender, then mash and let cool slightly.
  4. Stir in farmer’s cheese, pepper, and sautéed onion if using, to make filling.
  5. Roll dough on floured surface to about 1/8″ thick. Cut into 3″ circles.
  6. Place a teaspoon of filling on each circle, fold in half, and seal edges firmly (press and crimp).
  7. Bring a large pot of salted water to a boil. Cook pierogi in batches; when they float, cook 1–2 more minutes.
  8. Remove with slotted spoon. Serve immediately or drain well.
  9. Optional: In a skillet, melt 2 tbsp butter and sauté boiled pierogi until edges are crisp and golden.

Notes

  • Resting dough makes it easier to roll.
  • Filling can be customized with mushrooms, meat, or sweet cheese.
  • To freeze: arrange uncooked pierogi on a tray, freeze until firm, then store in freezer bags.
  • Serve with sour cream, fried onions, or bacon bits.

Nutrition

Find it online: https://ukfinda.com/pierogi-recipe/