Potato Pierogi Recipe – European Special
Potato pierogi are classic Eastern European dumplings known for their hearty, comforting flavor. Filled with a savory blend of mashed potatoes and cheese and wrapped in a soft dough, these dumplings hail from Poland and Ukraine. Pierogi can be enjoyed as a main course or side dish and are versatile enough to be boiled, pan-fried, or baked. Their adaptability to various fillings and toppings, combined with their deep-rooted cultural significance, makes potato pierogi a treasured comfort food globally.
- Prep Time1 hr
- Cook Time15 min
- Total Time1 hr 15 min
For the Dough:
- 2 cups (250g) all-purpose flour
- 1/2 teaspoon salt
- 1 large egg
- 1/2 cup (120ml) sour cream
- 1/4 cup (60ml) warm water
For the Filling:
- 2 cups (300g) mashed potatoes (preferably unseasoned)
- 1 cup (100g) shredded cheddar cheese
- 1 small onion, finely chopped
- 2 tablespoons unsalted butter
- Salt and pepper to taste
For Cooking:
- 2 tablespoons vegetable oil or butter (for frying)
- Optional: sour cream for serving
Prepare the Dough:
In a large bowl, mix the flour and salt together.
In a separate bowl, whisk the egg, sour cream, and warm water.
Gradually add the wet ingredients to the flour mixture, stirring until a dough forms.
Knead the dough on a floured surface for about 5 minutes until smooth and elastic.
Cover with a damp cloth or plastic wrap and let it rest for 30 minutes.
Prepare the Filling:
In a skillet, melt the butter over medium heat and sauté the chopped onion until golden brown.
In a bowl, mix the mashed potatoes with the cheddar cheese and sautéed onions. Season with salt and pepper to taste.
Roll Out the Dough:
On a floured surface, roll out the dough to about 1/8-inch (3 mm) thickness.
Prepare the Fruit Jelly Filling:
Using a round cutter (about 3 inches or 7.5 cm in diameter), cut out circles of dough.
Fill the Pierogi:
Place a spoonful of filling in the center of each dough circle.
Assemble the Cake:
Fold the dough over the filling to form a half-moon shape and press the edges together to seal. You can use a fork to crimp the edges for a decorative touch.
Cook the Pierogi:
Bring a large pot of salted water to a boil.
Garnish and Serve:
Gently drop the pierogi into the boiling water in batches, being careful not to overcrowd the pot.Cook for about 3-4 minutes, or until they float to the surface.
Remove with a slotted spoon and set aside.
Gently drop the pierogi into the boiling water in batches, being careful not to overcrowd the pot.
Cook for about 3-4 minutes, or until they float to the surface.
Remove with a slotted spoon and set aside.
Fry the Pierogi (optional):
In a large skillet, heat the oil or butter over medium heat
Add the boiled pierogi and cook until golden brown and crispy on both sides, about 2-3 minutes per side.
Serve:
Serve the pierogi hot, optionally with a dollop of sour cream.
Recipe Note :
Dough Texture: If the dough is too sticky, add a little more flour. If it’s too dry, add a bit more water.
Filling Variations: You can also add cooked bacon bits or caramelized onions to the filling for extra
Freezing: Uncooked pierogi can be frozen and boiled directly from the freezer; just increase the boiling time by a few minutes.
