📝 About This Recipe
Transport your kitchen to the heart of Poland with these handcrafted pierogi, the ultimate labor of love in Eastern European comfort food. This recipe features a silky, sour cream-enriched dough that envelops a savory blend of buttery mashed potatoes and tangy Twaróg (farmer’s cheese). Sautéed in a golden pool of butter and onions, these dumplings offer a perfect balance of tender chew and crispy edges that define a true family heirloom recipe.
🥗 Ingredients
The Pierogi Dough
- 3 cups All-purpose flour (plus extra for dusting)
- 1/2 cup Sour cream (full fat, at room temperature)
- 1 large Egg (at room temperature)
- 2 tablespoons Butter (melted and slightly cooled)
- 1/2 teaspoon Salt
- 1/2 cup Warm water (added gradually as needed)
The Potato and Cheese Filling
- 1.5 pounds Yukon Gold potatoes (peeled and cubed)
- 1 cup Farmer's cheese (Twaróg) (crumbled; can substitute dry curd cottage cheese)
- 1/2 cup Yellow onion (very finely minced)
- 2 tablespoons Butter (for sautéing the onion)
- to taste Salt and Black Pepper (be generous with the pepper)
For Serving and Sautéing
- 4 tablespoons Unsalted butter (for pan-frying)
- 2 large Yellow onions (sliced into thin half-moons)
- 1/2 cup Sour cream (for dipping)
- 2 tablespoons Fresh chives (finely chopped for garnish)
👨🍳 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 fork-tender. Drain well and let steam dry for 2 minutes.
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2
While potatoes boil, sauté the 1/2 cup of minced onion in 2 tablespoons of butter over medium heat until translucent and golden. Set aside.
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3
Mash the potatoes thoroughly until smooth. Fold in the crumbled farmer's cheese and the sautéed onions. Season generously with salt and plenty of black pepper. Let the filling cool completely before using.
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4
In a large bowl or on a clean counter, mound the flour and make a well in the center. Add the egg, sour cream, melted butter, and salt.
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5
Gently mix the wet ingredients into the flour, adding warm water a tablespoon at a time until a shaggy dough forms. Knead by hand for 5-8 minutes until the dough is smooth, elastic, and no longer sticky.
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6
Cover the dough with an inverted bowl or plastic wrap and let it rest at room temperature for at least 30 minutes. This relaxes the gluten for easier rolling.
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7
Divide the dough into two halves. On a lightly floured surface, roll out one half to about 1/8-inch thickness. It should be thin but sturdy enough to hold the filling.
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8
Using a 3-inch round cutter or a glass, cut out circles of dough. Gather scraps to re-roll later.
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9
Place a rounded tablespoon of the cooled potato filling in the center of each circle. Fold the dough over to create a half-moon shape.
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10
Pinch the edges firmly together with your fingers to seal. For extra security and a decorative look, press the edges with the tines of a fork. Ensure there are no air bubbles trapped inside.
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11
Bring a large pot of salted water to a gentle boil. Drop pierogi in batches of 8-10. Once they float to the surface, let them cook for an additional 2-3 minutes.
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12
Remove with a slotted spoon and drain. If not serving immediately, toss lightly in melted butter to prevent sticking.
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13
In a large skillet, melt 4 tablespoons of butter over medium heat. Add the sliced onions and cook until caramelized and sweet (about 10-12 minutes).
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14
Add the boiled pierogi to the skillet with the onions. Pan-fry for 2-3 minutes per side until they develop a beautiful golden-brown crust.
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15
Serve hot, topped with the caramelized onions, a dollop of cold sour cream, and a sprinkle of fresh chives.
💡 Chef's Tips
Always let your filling cool completely; warm filling will tear the delicate dough. Don't overwork the dough once you add the water, or the pierogi will be tough instead of tender. If you can't find Twaróg (farmer's cheese), use a mixture of dry cottage cheese and a touch of goat cheese for that signature tang. To freeze, boil the pierogi first, toss in oil, and freeze in a single layer on a baking sheet before transferring to a bag.
🍽️ Serving Suggestions
Pair with a crisp, cold Pilsner or a light Polish lager. Serve alongside a side of Mizeria (Polish cucumber salad) to cut through the richness. Add a side of smoked Kielbasa or crispy bacon bits for a meatier meal. A dollop of applesauce on the side provides a traditional sweet-and-savory contrast.