Description
Polish pierogi delight hungry souls with authentic comfort wrapped in delicate dough pockets. Savory fillings and golden-brown edges promise a culinary journey through traditional Eastern European kitchens that you will cherish.
Ingredients
Scale
Dough:
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1 large egg
- 1/2 cup water
Filling:
- 2 cups mashed potatoes
- 1 cup shredded cheddar cheese
- 1/2 cup diced onions
- 1/4 tsp black pepper
Garnish and Cooking:
- 4 tbsp unsalted butter
- 1/4 cup chopped fresh chives
- 2 tbsp sour cream (for serving)
- Salt to taste
Instructions
- Prepare the dough by combining flour and salt in a large mixing bowl, creating a well in the center for the egg and water.
- Knead the mixture into a smooth, elastic dough, working it for about 5-7 minutes until it becomes cohesive and slightly springy.
- Cover the dough with a clean kitchen towel and let it rest at room temperature for 30 minutes, allowing the gluten to relax.
- While the dough rests, mix mashed potatoes, shredded cheddar cheese, diced onions, and black pepper in a separate bowl to create a creamy, flavorful filling.
- Roll out the rested dough on a lightly floured surface to approximately 1/8-inch thickness, ensuring an even, thin layer.
- Use a round cookie cutter or glass to cut uniform circles from the rolled-out dough, typically about 3 inches in diameter.
- Place a small spoonful of potato-cheese filling in the center of each dough circle, being careful not to overfill.
- Fold the dough over the filling to create a half-moon shape, pinching and crimping the edges tightly to seal the pierogi completely.
- Bring a large pot of salted water to a gentle boil, then carefully drop the pierogi in batches, cooking for 3-4 minutes until they float to the surface.
- Remove the boiled pierogi with a slotted spoon and drain excess water.
- Melt butter in a large skillet over medium heat, then gently pan-fry the boiled pierogi until golden and crispy on both sides, about 2-3 minutes per side.
- Transfer the crispy pierogi to a serving plate, garnish with chopped chives, and serve immediately with a dollop of sour cream.
Notes
- Flour Selection Matters: Choose high-protein bread flour for a more elastic, sturdy dough that holds filling beautifully without tearing during boiling.
- Dough Resting Technique: Let the dough rest covered at room temperature to allow gluten to relax, ensuring easier rolling and preventing tough, chewy pierogi.
- Filling Consistency Control: Keep potato-cheese mixture thick and not watery to prevent leakage during cooking, using well-drained mashed potatoes.
- Freezer-Friendly Option: Uncooked pierogi can be frozen on a baking sheet, then transferred to freezer bags for quick future meals, maintaining their delicate texture.
- Prep Time: 30 minutes
- Cook Time: 15-20 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Boiling
- Cuisine: Polish
Nutrition
- Serving Size: 4
- Calories: 360
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 60 mg