📝 About This Recipe
Transport your kitchen to the heart of Poland with these tender, handmade dumplings that have been a childhood favorite for generations. These 'Golden Little Pillows' feature a silky sour cream dough wrapped around a creamy mashed potato and farmer's cheese filling, finished with a luscious pool of melted butter. It is the ultimate comfort food—mild enough for the pickiest eaters yet deeply satisfying for the whole family.
🥗 Ingredients
The Pierogi Dough
- 3 cups All-purpose flour (plus extra for dusting)
- 1/2 cup Sour cream (full fat provides the best texture)
- 1 large Egg (at room temperature)
- 1/2 cup Warm water (not boiling, just warm to the touch)
- 1/2 teaspoon Salt
- 2 tablespoons Unsalted butter (melted and slightly cooled)
The Potato & Cheese Filling
- 1.5 pounds Russet potatoes (peeled and cubed)
- 1 cup Farmer cheese or Dry Curd Cottage Cheese (crumbled; can substitute with Ricotta if needed)
- 1/4 cup Yellow onion (grated or very finely minced)
- 1 teaspoon Salt (adjust to taste)
- 1/4 teaspoon Black pepper (freshly ground)
- 1 tablespoon Butter (for mashing)
For the Finish
- 6 tablespoons Unsalted butter (high quality European butter recommended)
- 1 tablespoon Fresh parsley (finely chopped for garnish)
- 1/2 cup Sour cream (for serving on the side)
👨🍳 Instructions
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1
Place the cubed potatoes in a large pot of salted water. Bring to a boil and cook for 15-20 minutes until very tender when pierced with a fork.
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2
While potatoes cook, prepare the dough. In a large bowl, whisk together the flour and salt. Create a well in the center.
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3
In a separate small bowl, whisk the egg, sour cream, and melted butter. Pour this mixture into the flour well along with the warm water.
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4
Gently fold the ingredients together until a shaggy dough forms. Turn out onto a floured surface and knead for 5-7 minutes until the dough is smooth, elastic, and no longer sticky.
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5
Cover the dough with a clean kitchen towel or plastic wrap and let it rest at room temperature for at least 30 minutes. This relaxes the gluten and makes it easier to roll.
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6
Drain the cooked potatoes and mash them thoroughly while hot until no lumps remain. Stir in the 1 tablespoon of butter, the grated onion, and the crumbled cheese.
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7
Season the filling with salt and pepper. Let the filling cool completely before assembly; warm filling will tear the dough.
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8
Divide the rested dough into two halves. On a floured surface, roll out one half until it is about 1/8 inch thick.
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9
Use a 3-inch round cookie cutter or a glass to cut circles out of the dough. Gather scraps to re-roll later.
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10
Place a rounded teaspoon of filling in the center of each circle. Fold the dough over the filling to create a half-moon shape.
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11
Pinch the edges firmly together with your fingers to seal. For a decorative look and extra security, press the edges with the tines of a fork.
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12
Bring a large pot of salted water to a gentle boil. Drop pierogi in batches of 6-8. When they float to the surface, let them cook for an additional 2 minutes.
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13
While the pierogi boil, melt the 6 tablespoons of butter in a large skillet over medium heat. Cook until the butter begins to foam and smells nutty (brown butter).
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14
Use a slotted spoon to transfer the boiled pierogi directly into the skillet with the butter. Sauté for 1-2 minutes per side until lightly golden and crisp.
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15
Plate the pierogi, drizzle with the remaining butter from the pan, and garnish with parsley. Serve immediately with a side of cold sour cream.
💡 Chef's Tips
Don't overwork the dough once the flour is hydrated, or the pierogi will be tough rather than tender. Always ensure your filling is completely cool; if it's warm, it will create steam and break the dough seal. If the dough circles feel dry, lightly moisten the edge with a finger dipped in water before sealing. To prevent sticking, place uncooked pierogi on a baking sheet dusted with cornmeal or flour while you finish the rest. For a shortcut, you can make the filling a day in advance and keep it refrigerated.
🍽️ Serving Suggestions
Serve with a side of chilled applesauce for a traditional sweet-and-savory kid-friendly pairing. A side of steamed green beans or roasted carrots adds a pop of color and nutrition. For adults, offer a dollop of caramelized onions on top for extra depth of flavor. Pair with a glass of cold milk or a light apple cider. Add a small bowl of crispy bacon bits on the side for those who want a salty crunch.