Pierogi are Polish dumplings that are stuffed with all sorts of different fillings, either sweet or savory. Today I’m gonna share a recipe for the most popular ones – potato-cheese pierogi. This Polish comfort food is pretty easy to make and tastes delicious! It does take up some time, but with the help of others, it can be a fun activity 😉
The dough only requires a few ingredients and so does the filling. The most time-consuming part of this recipe is rolling out the dough and making all of the dumplings (there should be around 30 – 40 pierogies depending on what size you make them). Once the dumplings are made all you have to do is cook them in boiling water and fry them in some oil or butter.
You don’t have to cook all of the dumplings you’ve made. If you want to you can save them for later by freezing them and boiling them from frozen whenever you want to. Just place them on a parchment paper lined baking sheet and freeze for a day. Once they are firm you can transfer them to plastic bags and store in the freezer.
I hope you enjoy this recipe! 😀
For the dough:
- 3 cups of flour
- ½ – 1 cup of warm water
- 1 egg
- 1 tablespoon of oil
For the filling:
- 1 ½ cup mashed potatoes (around 6-8 small potatoes)
- 1 large or 2 small onions, chopped
- 200g cream cheese
- salt, pepper
- oil for frying the onion
- First prepare the filling: fry the onion in oil for around 5 – 10 minutes. Combine the mashed potatoes with the cream cheese and fried onion, add salt and pepper to taste.
- To make the dough: add the egg, oil and a small part of the warm water to the flour. Mix everything together. Keep adding more water until the dough comes together. Knead the dough until it’s smooth and elastic. Put the dough in a plastic bag or cover with a towel and let rest for 10-15 minutes.
- Divide the dough in half. Start rolling out one half of the dough (keep the other part in the plastic bag or under a towel to prevent it from drying). Roll the dough out 0.3 cm (1/8 inches) thick and cut into circles using a glass or a cookie cutter (alternatively you can cut it into squares with a knife).
- Fill each circle with around 1 teaspoon – ½ tablespoon of the potato-cheese filling, fold it in half and pinch edges to seal.
- Repeat the same steps with the remaining dough. At this point you can freeze your dumplings if you want to.
- Boil a pot of water and place the pierogies inside (maximum 10 at a time). When they start floating cook them for 3 minutes.
- Now you can either fry them in a pan or place on a baking sheet and bake in the oven (180°C/350°F) until golden.
- If desired, serve with caramelized onions or sour cream.