Pierogi
Delicious Polish dumplings filled with potatoes and cheese, perfect for a comforting meal.
Ingredients
Dough Ingredients
- 2 ¾ cups bread flour (plus 2 more tablespoons when kneading)
- 1 tsp baking powder
- ½ tsp salt
- 1 cup sour cream (I used Daisy Brand)
- 2 large eggs
Filling Ingredients
- 1 lb russet potatoes (peeled and sliced into 1/2″ slices)
- 6 oz cream cheese
- 3 Tbsp unsalted butter
- ½ tsp onion salt
- ½ tsp black pepper
Cooking Ingredients
- 6 Tbsp unsalted butter
- 1 large onion (diced)
Instructions
Preparing the Filling
- Start by boiling the peeled and sliced potatoes in a pot of salted water until they are tender. This usually takes about 15-20 minutes.
- Drain the potatoes and mash them in a bowl. Add cream cheese, unsalted butter, onion salt, and black pepper. Mix until smooth. Set aside to cool.
Making the Dough
- In another bowl, combine the bread flour, baking powder, and salt. Make a well in the center and add sour cream and eggs. Mix until the dough comes together.
- Knead the dough on a floured surface for about 5 minutes, adding flour as needed. It should be smooth and elastic.
Forming the Pierogi
- Roll out the dough to about 1/8 inch thick. Use a round cutter to cut out circles of dough.
- Place a spoonful of the potato filling in the center of each circle. Fold the dough over to create a half-moon shape and pinch the edges to seal.
Cooking the Pierogi
- In a large pot, bring salted water to a boil. Cook the pierogi in batches until they float to the surface, about 2-3 minutes. Remove with a slotted spoon.
- In a skillet, melt 6 tablespoons of butter over medium heat. Add diced onions and cook until golden brown.
- Add the cooked pierogi to the skillet with onions. Sauté for a few minutes until they are slightly crispy and golden.
Notes
Make sure to seal the edges of the dough well to prevent any filling from leaking out while cooking. You can prepare and freeze assembled pierogi before cooking. Just boil them directly from frozen, adding an extra minute or two to the cooking time. Experiment with different fillings like sauerkraut, mushrooms, or even sweet fruit for dessert pierogi.