Pierogi (Potato & Cheese)
Handmade dumplings filled with mashed potato and farmer's cheese, pan-fried in butter — Poland's pierogi and Ukraine's near-identical varenyky are both genuine national claims to this dish, not a single shared original with one true owner.
Vegetarian
⚠ Contains: Gluten, Dairy, Egg. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 2.5 cups flour
- 1 egg
- 1/2 cup water, 2 tbsp sour cream (dough)
- 3 potatoes, boiled and mashed
- 1 cup farmer's cheese or cottage cheese
- 1 onion, finely chopped and caramelized
- Salt and pepper
- Butter, for frying and serving
Steps
- Make the dough: combine flour, egg, water, sour cream, and a pinch of salt into a smooth, elastic dough. Rest 20 minutes.
- Mix mashed potato, cheese, half the caramelized onion, salt and pepper for the filling.
- Roll dough thin, cut into circles.
- Place a spoonful of filling on each circle, fold over, and pinch edges tightly to seal.
- Boil pierogi in batches until they float, about 3-4 minutes.
- Pan-fry boiled pierogi in butter until golden on both sides.
- Top with remaining caramelized onion to serve.