Description
Polish pierogi showcase delicate dough pockets filled with savory potato and cheese. Crafted with love, these traditional dumplings invite you to savor authentic Eastern European comfort.
Ingredients
Scale
- 6 cups (1440 ml) all-purpose flour
- 2 eggs, beaten
- 2 tsps salt
- 6 tbsps (90 ml) canola or vegetable oil
- 2 cups (480 ml) cold water (split into 2 parts)
- 3.75 lbs (1700 g) baking potatoes
- 4.5 cups (540 g) cheddar cheese, shredded finely
- 1 medium white onion, chopped finely
- 0.33 cup (75 g) softened butter (divided)
- Salt to taste
- White pepper to taste (or very fine black pepper)
- 1 onion, diced or sliced thinly
- 2 tbsps (30 ml) butter (or as needed for frying)
- Sour cream (optional for serving)
Instructions
- Dough Preparation: Merge flour, eggs, vegetable oil, salt, and water in a spacious mixing bowl. Knead the mixture on a clean surface for 4-5 minutes until achieving a silky, elastic texture. Wrap in plastic and let rest 30-60 minutes to develop gluten structure.
- Potato Filling Creation: Boil diced potatoes in salted water until tender. Drain and mash thoroughly. Caramelize onions in butter until translucent, then integrate with mashed potatoes and cheddar cheese, creating a creamy, flavorful filling.
- Pierogi Assembly: Roll dough to ⅛-inch thickness and cut into 3-inch rounds. Place potato filling in the center of each circle. Fold dough over, forming half-moon shapes, and seal edges meticulously by crimping and pressing.
- Cooking Process: Submerge pierogi in boiling salted water, cooking until they float (2-4 minutes). Transfer to a buttered skillet with diced onions, sautéing until achieving a golden-brown, crispy exterior on both sides.
- Serving Suggestion: Plate pierogi hot, garnishing with caramelized onions and a generous dollop of sour cream for an authentic, comforting dining experience.
Notes
- Master Dough Consistency: Kneading develops gluten, creating a stretchy, smooth texture that prevents pierogi from falling apart during cooking.
- Potato Filling Technique: Thoroughly drain potatoes to avoid watery filling, ensuring a rich, creamy mixture that holds together perfectly.
- Sealing Secrets: Press pierogi edges firmly with fingertips or a fork to create a tight seal, preventing filling from leaking during boiling.
- Crispy Finish Strategy: Sautéing after boiling adds a golden-brown crust, transforming traditional pierogi into a restaurant-quality dish with irresistible texture.
- Prep Time: 70 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch
- Method: Boiling
- Cuisine: Polish
Nutrition
- Serving Size: 13
- Calories: 320
- Sugar: 1 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 55 mg