Here’s a classic Pierogi recipe — soft, tender dumplings filled with potatoes, cheese, or other fillings, perfect boiled or pan-fried.
🥟 Pierogi (Polish Dumplings)
Ingredients (Makes ~24 pierogi)
Dough:
- 2 cups all-purpose flour (plus extra for dusting)
- 1/2 teaspoon salt
- 1 large egg
- 1/2 cup sour cream
- 1/4 cup butter, softened
Potato & Cheese Filling:
- 2 cups mashed potatoes (about 2–3 medium potatoes)
- 1 cup shredded cheddar cheese (or farmer’s cheese)
- Salt & pepper, to taste
- Optional: sautéed onion or chives
Instructions
1️⃣ Make the dough
- In a large bowl, combine flour and salt.
- Add egg, sour cream, and butter. Mix until a soft dough forms.
- Knead on a floured surface for 5–7 minutes until smooth and elastic.
- Wrap in plastic and let rest 30 minutes.
2️⃣ Prepare the filling
- Combine mashed potatoes and cheese in a bowl.
- Season with salt, pepper, and optional sautéed onions or chives.
3️⃣ Assemble pierogi
- Roll dough on a floured surface to ~1/8-inch thick.
- Use a round cutter (3-inch) or glass to cut circles.
- Place ~1 teaspoon of filling in the center of each circle.
- Fold dough over and pinch edges tightly to seal.
4️⃣ Cook the pierogi
- Bring a large pot of salted water to a boil.
- Drop pierogi in batches; stir gently.
- When they float to the surface, cook 2–3 more minutes.
- Remove with a slotted spoon.
5️⃣ Optional Pan-Fry
- Heat 2 tablespoons butter in a skillet.
- Fry boiled pierogi 2–3 minutes per side until golden and slightly crispy.
Serve With:
- Sour cream
- Caramelized onions
- Bacon bits or sautéed mushrooms
Tips
- Dough should be soft but not sticky — adjust flour as needed.
- Pierogi freeze well uncooked; layer with parchment paper in a container.
- Sweet variations: fill with fruits like blueberries, cherries, or sweetened cream cheese.
If you want, I can also give you a shortcut pierogi recipe using wonton wrappers for a quicker version that’s easier for beginners.
Do you want that version?
