📝 About This Recipe
Transport your kitchen to the heart of Central Europe with these handcrafted pierogi, the ultimate comfort food. Featuring a silky, melt-in-your-mouth dough wrapped around a savory blend of creamy potatoes and tangy farmer’s cheese, each dumpling is a masterpiece of texture. Sautéed in golden butter until crisp and served with a dollop of cool sour cream, they are the perfect blend of rustic tradition and culinary indulgence.
🥗 Ingredients
The Silky Dough
- 3 cups All-purpose flour (plus extra for dusting)
- 1/2 cup Sour cream (at room temperature for tenderness)
- 1 large Egg (at room temperature)
- 1/2 cup Warm water (as needed)
- 2 tablespoons Unsalted butter (melted and slightly cooled)
- 1/2 teaspoon Fine sea salt
The Savory Filling
- 1.5 pounds Russet potatoes (peeled and cubed)
- 1 cup Farmer’s cheese or dry curd cottage cheese (crumbled)
- 1/2 cup Yellow onion (very finely minced)
- 1 tablespoon Butter (for sautéing the onion)
- 1/2 teaspoon Black pepper (freshly ground)
- 1/2 teaspoon Salt (to taste)
For Serving
- 4 tablespoons Unsalted butter (for pan-frying)
- 1 large Yellow onion (sliced into thin half-moons)
- 1/2 cup Sour cream (for dipping)
- 2 tablespoons Fresh chives (finely chopped)
👨🍳 Instructions
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1
Start the filling by boiling the cubed potatoes in a large pot of salted water for 15-20 minutes until fork-tender.
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2
While potatoes boil, sauté the finely minced onion in 1 tablespoon of butter over medium heat until translucent and slightly golden; set aside.
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3
Drain the potatoes and mash them thoroughly while hot until completely smooth. Stir in the farmer's cheese, sautéed onions, salt, and pepper. Let the mixture cool completely.
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4
To make the dough, whisk the flour and salt in a large bowl. Create a well in the center and add the egg, sour cream, and melted butter.
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5
Gradually incorporate the warm water while mixing by hand or with a wooden spoon until a shaggy dough forms.
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6
Turn the dough onto a floured surface and knead for 5-7 minutes until it is smooth, elastic, and no longer sticky. Cover with a clean towel and rest for 30 minutes.
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7
Divide the dough in half. On a floured surface, roll out one half to about 1/8-inch thickness. Use a 3-inch round cutter or a glass to cut out circles.
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8
Place a rounded tablespoon of the cooled filling in the center of each circle.
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9
Fold the dough over the filling to create a half-moon shape. Pinch the edges firmly to seal; you can use a fork to create a decorative crimp if desired.
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10
Bring a large pot of salted water to a gentle boil. Drop pierogi in batches (do not crowd the pot). When they float to the surface, cook for an additional 2 minutes.
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11
Remove with a slotted spoon and drain. At this point, they are cooked, but for the best flavor, proceed to pan-frying.
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12
In a large skillet, melt 4 tablespoons of butter. Add the sliced onions and cook until caramelized. Add the boiled pierogi and fry for 2-3 minutes per side until golden brown and crispy.
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13
Garnish with fresh chives and serve immediately with plenty of sour cream.
💡 Chef's Tips
Resting the dough is crucial; it relaxes the gluten so the pierogi don't shrink or snap back when rolling. If the dough edges won't stick, lightly moisten the rim with a finger dipped in water before sealing. Don't overfill the dumplings, or they will burst during the boiling process. To freeze, boil them first, toss lightly in oil to prevent sticking, and freeze in a single layer before bagging. For the smoothest filling, use a potato ricer instead of a traditional masher.
🍽️ Serving Suggestions
Serve with a side of crisp, cold sauerkraut to cut through the richness of the cheese and butter. Pair with a chilled Polish Pilsner or a dry Riesling to complement the savory notes. A side of smoked kielbasa makes this a hearty, full meal. Offer a small bowl of applesauce for a sweet and savory flavor profile popular in many regions. Serve as an appetizer for a holiday gathering with a vodka-based cocktail.