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Pierogi

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Pierogi are traditional Polish dumplings that are versatile and packed with flavor, filled with savory or sweet ingredients and served crispy and golden. A comforting dish perfect for any occasion.

Ingredients

  • For the dough:
  • 2 cups all-purpose flour (plus extra for dusting)
  • 1/2 teaspoon salt
  • 1 large egg
  • 1/2 cup warm water
  • 2 tablespoons vegetable oil or melted butter
  • For the potato and cheese filling:
  • 2 medium potatoes, peeled and cubed
  • 1 cup farmer’s cheese or ricotta cheese
  • 1/4 cup sautéed onions (optional)
  • Salt and pepper to taste
  • For the meat filling (optional):
  • 1/2 lb ground beef
  • 1/4 cup sautéed onions
  • Salt and pepper to taste
  • For the sweet filling (optional):
  • 1 cup fresh fruit (such as blueberries or strawberries) or fruit preserves
  • 2 tablespoons sugar (adjust based on fruit sweetness)
  • For cooking and serving:
  • 4 tablespoons butter
  • 1/2 cup chopped onions (for sautéing, optional)
  • Sour cream, for serving (optional)

Instructions

  1. Make the dough: In a large bowl, combine the flour and salt. Add the egg, water, and oil or melted butter. Mix until the dough comes together, then knead for 5-7 minutes until smooth and elastic. Cover with a damp cloth and let it rest for at least 30 minutes.
  2. Prepare the filling: For potato and cheese filling, boil the potatoes in salted water until tender. Drain, mash, and mix with cheese, sautéed onions (if using), and salt and pepper. For meat filling, brown the ground meat in a skillet and mix with sautéed onions and seasonings. For sweet filling, mash or chop fruit and mix with sugar.
  3. Shape the pierogi: Roll the dough out on a floured surface to 1/8 inch thick. Cut out circles, place a spoonful of filling in the center, and fold into a half-moon shape. Seal edges firmly and crimp with a fork for decoration.
  4. Cook the pierogi: Bring salted water to a boil and cook the pierogi in batches, once they float, cook for an additional 2-3 minutes. Remove with a slotted spoon.
  5. Sauté (optional): In a pan, melt butter and sauté onions until golden. Fry the cooked pierogi for 3-4 minutes per side until crispy and golden.
  6. Serve: Serve pierogi with sour cream, additional sautéed onions, or fresh herbs.

Notes

Vegetarian option: Skip the meat and use mashed potatoes with cheese or sautéed mushrooms.Sweet pierogi: Use fruits like cherries or blueberries, or add cinnamon for extra flavor.Gluten-free version: Use a gluten-free flour blend and adjust the water content for the perfect dough texture.Storage: Pierogi can be stored in the fridge for up to 3 days or frozen for up to 3 months before cooking.Reheating: Reheat by sautéing in butter or boiling from frozen.Alternative fillings: You can fill pierogi with a variety of options like mushrooms, cheese.

Nutrition

Find it online: https://cookibly.com/pierogi/