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Polish Pierogi With Potato And Cheese

Little dough pockets stuffed with creamy potato and cheese, then pan-fried until golden. A comforting dish that delivers satisfaction in every bite.
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Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Main Course, Side Dish
Cuisine: Polish
Calories: 200
Ingredients Method Notes

Ingredients
  

For the dough
  • 2 1/2 cups All-purpose flour
  • 1 large Egg
  • 1/2 cup Sour cream
  • 1/2 cup Warm water
  • 1/2 teaspoon Salt
For the filling
  • 2 cups Mashed potatoes Use starchy potatoes like Russets or Yukon Golds.
  • 1 cup Farmer cheese Can substitute with ricotta or cottage cheese.
  • 1 large Onion, caramelized and divided
  • Salt and pepper To taste.
For serving
  • 2 tablespoons Butter For pan-frying.
  • 1/2 cup Extra caramelized onion As much as you want.
  • Sour cream Serve with no judgment.

Method
 

Preparation
  1. In a large mixing bowl, combine the flour, egg, sour cream, warm water, and salt. Stir until it forms a shaggy ball.
  2. Knead the dough for about five minutes until smooth and slightly elastic. If necessary, sprinkle in extra flour.
  3. Shape the dough into a ball, cover, and let it rest for 30 minutes.
  4. Meanwhile, combine the mashed potatoes, farmer cheese, and half of the caramelized onion in a mixing bowl. Add salt and pepper to taste.
  5. Roll the rested dough out to about 1/8-inch thickness. Cut out circles using a round cutter or drinking glass.
  6. Place a heaping tablespoon of filling in each circle, fold over, and seal the edges firmly.
Cooking
  1. Bring a large pot of salted water to a boil. Cook pierogi in batches for 3-4 minutes until they float to the surface.
  2. In a skillet, melt butter over medium heat. Add boiled pierogi in a single layer, cooking 2-3 minutes per side until golden brown.
  3. Transfer the pan-fried pierogi to a serving plate and top with remaining caramelized onion and sour cream.

Notes

For the best results, use starchy potatoes and test-cook one pierogi before boiling the batch. You can freeze uncooked pierogi for future meals.