Pierogies Recipe: Classic Polish Potato and Cheese Dumplings
Classic Polish potato and cheese dumplings, ideal for dinners or holiday gatherings, served with sour cream and caramelized onions.
Ingredients
- 2 cups all-purpose flour
- ½ tsp salt
- 1 large egg
- ½ cup sour cream
- ¼ cup water plus 1-2 tbsp if needed
- Filling:
- 2 medium russet potatoes about 1 lb, peeled and cubed
- 1 cup shredded cheddar cheese
- ¼ cup finely chopped onion sautéed (optional)
- 2 tbsp unsalted butter
- ½ tsp salt
- ¼ tsp black pepper
- For Cooking and Serving:
- 1 large onion sliced
- 2-4 tbsp unsalted butter
- Sour cream for serving
- Optional: Chopped chives or parsley
Instructions
- Mix flour and salt; combine egg, sour cream, and water to form dough. Knead until smooth; rest 30 minutes.
- Boil and mash potatoes with butter, cheese, salt, pepper, and optional onion; cool slightly.
- Roll dough to 1/8-inch thickness; cut into 3-inch circles.
- Place 1 tbsp filling in each circle; fold and seal to form half-moons.
- Boil pierogies in batches for 3-5 minutes until they float; drain.
- Optionally, pan-fry in butter until golden. Caramelize sliced onion in butter.
- Serve hot with onions, sour cream, and optional chives or parsley.
Notes
- Seal pierogies tightly to prevent leaks.
- Use russet potatoes for fluffy filling.
- Freeze extras for quick meals.
- Serve with pickled beets or salad.