Pierogi
“Pierogi are traditional Polish dumplings filled with a variety of ingredients like potatoes, cheese, or meat.”
Flour
Egg
Water
salt
Potato
CheeseWhere it comes from
Pierogi have been a staple of Polish cuisine for centuries, often served during holidays and family gatherings.
On the Palate
How it's made
6 steps · Show ↓50 min active
How it's made
6 steps · Show ↓- 110 min
In a large bowl, combine flour with a pinch of salt. Gradually add warm water and an egg, mixing until a smooth dough forms. Knead the dough for about 5 minutes until it is soft and elastic.
Watch outThe dough should be smooth and not sticky. If it's too sticky, add a bit more flour.
- 210 min
Roll the dough out on a floured surface to about 1/8 inch thickness. Use a round cutter or a glass to cut the dough into circles.
- 310 min
In a separate bowl, mix mashed potatoes with cheese and finely chopped onions. Place a small spoonful of this filling in the center of each dough circle.
- 45 min
Fold the dough over the filling to form a half-moon shape. Press the edges firmly to seal, ensuring no filling escapes during cooking.
Watch outMake sure there are no gaps in the seal, or the filling will leak out when boiling.
- 55 min
Bring a large pot of salted water to a gentle boil. Drop the pierogi in, making sure they have room to move. Cook until they float to the surface, about 3-4 minutes.
- 610 min
Drain the pierogi and, if desired, fry them in butter until golden brown on both sides for an added layer of flavor and texture.
