📝 About This Recipe
A cornerstone of Polish comfort food, these pierogi are delicate wheat-flour pillows filled with a savory blend of creamy potatoes and tangy farmer’s cheese. This recipe celebrates the humble grain of wheat, transformed into a silky, supple dough that yields a satisfying chew. Whether boiled to soft perfection or pan-seared for a golden crunch, these dumplings represent the heart of Eastern European hospitality.
🥗 Ingredients
The Wheat Dough
- 3 cups All-purpose flour (extra for dusting)
- 1/2 cup Sour cream (full fat, at room temperature)
- 1 large Egg (beaten)
- 2 tablespoons Unsalted butter (melted and cooled)
- 1 teaspoon Fine sea salt
- 1/2 cup Warm water (add gradually as needed)
The Filling
- 1.5 pounds Russet potatoes (peeled and cubed)
- 1 cup Farmer’s cheese or Twaróg (crumbled; can substitute with dry ricotta)
- 1 medium Yellow onion (very finely minced)
- 1 tablespoon Butter (for sautéing onion)
- 1/2 teaspoon Black pepper (freshly ground)
- 1/2 teaspoon Salt (to taste)
Toppings and Sautéing
- 4 tablespoons Unsalted butter (for frying and finishing)
- 1 large Yellow onion (sliced into thin half-moons)
- 1/2 cup Sour cream (for serving)
- 2 tablespoons Fresh dill (chopped for garnish)
👨🍳 Instructions
-
1
Boil the cubed potatoes in salted water for 15-20 minutes until very tender. Drain thoroughly and let them steam-dry for 2 minutes.
-
2
While potatoes boil, sauté the finely minced filling onion in 1 tablespoon of butter over medium heat until translucent and slightly golden. Set aside.
-
3
Mash the hot potatoes until smooth. Fold in the crumbled farmer's cheese, the sautéed onion, salt, and black pepper. Mix well and let the filling cool completely before using.
-
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.
-
5
Slowly incorporate the flour into the wet ingredients, adding warm water a tablespoon at a time until a shaggy dough forms.
-
6
Knead the dough for 5-8 minutes. It should be soft, elastic, and not stick to your hands. Cover with a warm bowl or plastic wrap and let it rest for 30 minutes to relax the gluten.
-
7
Divide the dough into two halves. On a lightly floured surface, roll out the first half until it is about 1/8 inch thick.
-
8
Using a 3-inch round cutter or a drinking glass, cut out circles of dough. Keep the scraps to re-roll later.
-
9
Place a rounded teaspoon of the potato filling in the center of each circle. Fold the dough over to create a half-moon shape.
-
10
Pinch the edges firmly together to seal. You can use a fork to crimp the edges for extra security and a decorative look.
-
11
Bring a large pot of salted water to a gentle boil. Drop the pierogi in batches of 8-10. Do not overcrowd the pot.
-
12
Once the pierogi float to the surface, let them cook for an additional 2-3 minutes. Remove with a slotted spoon and drain.
-
13
In a large skillet, melt the remaining 4 tablespoons of butter. Sauté the sliced onions until caramelized and sweet.
-
14
Add the boiled pierogi to the skillet and sear for 2 minutes per side until they develop a crispy, golden-brown crust.
-
15
Transfer to a platter, top with the caramelized onions and butter from the pan, and garnish with fresh dill.
💡 Chef's Tips
The secret to a tender pierogi is the rest time; never skip the 30-minute rest for the dough or it will be too elastic to roll. Ensure your filling is completely cool; warm filling will steam the dough from the inside and cause it to tear. If the dough edges feel dry and won't seal, lightly dampen your finger with water and trace the edge before pinching. Freeze uncooked pierogi in a single layer on a baking sheet before transferring to a bag for a quick future meal.
🍽️ Serving Suggestions
Serve with a generous dollop of cold, high-quality sour cream on the side. Pair with a crisp Polish pilsner or a glass of chilled apple cider. A side of tangy sauerkraut or a pickled beet salad provides the perfect acidic balance to the rich dough. For a meatier version, sprinkle crispy fried bacon bits (skwarki) over the top before serving.