Here’s a classic, comforting Pierogi recipe—soft dumplings filled with savory or sweet fillings 🥟✨
🥟 Pierogi (Polish Dumplings)
🧾 Ingredients (makes ~24 pierogi)
For the dough:
- 2 cups all-purpose flour
- ½ tsp salt
- 1 large egg
- ½ cup sour cream
- ¼ cup butter, softened
For the filling (classic potato & cheese):
- 2 cups mashed potatoes
- 1 cup cheddar cheese, shredded
- Salt & pepper to taste
- Optional: sautéed onions or herbs
👩🍳 Instructions
1. Make the dough
- In a large bowl, combine flour and salt.
- Mix in egg, sour cream, and butter until a dough forms.
- Knead for 5–7 minutes until smooth and elastic.
- Wrap in plastic and let rest for 20–30 minutes.
2. Prepare the filling
- Mix mashed potatoes with cheese, salt, and pepper.
- Add sautéed onions if desired.
3. Roll and cut dough
- Roll dough on a floured surface to about 1/8-inch thickness.
- Use a round cutter (3 inches) to cut circles.
4. Fill and seal
- Place 1–2 tsp filling in the center of each circle.
- Fold dough over into a half-moon and pinch edges tightly to seal.
5. Cook pierogi
- Bring a large pot of salted water to a boil.
- Drop pierogi in batches. Cook until they float, about 3–4 minutes.
- Optional: Pan-fry boiled pierogi in butter for a crispy finish.
6. Serve
- Serve warm with sour cream, sautéed onions, or melted butter.
💡 Tips
- Keep dough soft: Don’t over-flour while rolling.
- Seal tightly: Use a fork or your fingers to avoid filling leaking.
- Freezing: Freeze uncooked pierogi on a tray, then transfer to bags; boil straight from frozen.
🍽️ Variations
- Savory: Sauerkraut, mushrooms, spinach, or meat fillings.
- Sweet: Fruit fillings like blueberries, cherries, or sweetened cream cheese.
- Cheese & herbs: Ricotta with chives or dill.
I can also give a quick skillet version where pierogi are pan-fried golden without boiling first for a crispy, shortcut version 🥟🔥.
Do you want me to provide that?
