Description
Polish pierogi showcase comfort and tradition in delicate dumplings filled with savory potato, cheese, and onion. Handcrafted with love, these pillowy pockets deliver authentic Eastern European flavors you’ll savor with each delightful bite.
Ingredients
Scale
Dough Ingredients:
- 6 cups (1440 milliliters) all-purpose flour
- 2 eggs, beaten
- 2 teaspoons salt
- 6 tablespoons (90 milliliters) canola or vegetable oil
- 2 cups (480 milliliters) cold water (split into 2 parts)
Filling Ingredients:
- 3.75 pounds (1700 grams) baking potatoes
- 4.5 cups (540 grams) cheddar cheese, shredded finely
- 1 medium white onion, chopped finely
- 0.33 cup (75 grams) softened butter (divided)
- Salt to taste
- White pepper to taste (or very fine black pepper)
Cooking and Serving Ingredients:
- 1 onion, diced or sliced thinly
- 2 tablespoons (30 milliliters) butter (or as needed for frying)
- Sour cream (optional for serving)
Instructions
- Craft a robust dough by combining flour, thoroughly beaten eggs, vegetable oil, salt, and 1 ½ cups (360 milliliters) of water in a spacious mixing bowl. Gradually adjust liquid quantity if needed. Vigorously knead the mixture on a clean, flat surface for 4-5 minutes until achieving a silky, elastic consistency. Envelop the dough in plastic wrap and allow it to rest and relax for 30-60 minutes, enabling gluten development.
- Prepare the potato filling by peeling and dicing potatoes into uniform cubes. Submerge in salted water and simmer until easily pierced with a fork. Drain completely and mash to a smooth texture. In a separate skillet, caramelize finely chopped onions in unsalted butter until translucent and fragrant. Fold the sautéed onions into the mashed potatoes, then incorporate sharp cheddar cheese and remaining butter, blending until creamy and well-integrated.
- Divide the rested dough into two portions. Roll out one section to approximately ⅛-inch (3 millimeters) thickness on a lightly floured surface. Use a 3-inch (7.6 centimeters) circular cutter to create uniform dough rounds. Deposit approximately 1 ½ tablespoons (22 milliliters) of potato filling in the center of each circle. Carefully fold the dough over to create a half-moon shape, firmly pressing and crimping edges to create a secure seal.
- Bring a large pot of generously salted water to a vigorous boil. Gently lower the pierogi into the water, cooking until they float to the surface, which typically takes 2-4 minutes. Using a slotted spoon, transfer the boiled pierogi to a skillet with melted butter. Sauté alongside additional diced onions, rotating occasionally to achieve a golden-brown, crispy exterior, approximately 5 minutes per side.
- Present the pierogi piping hot, accompanied by caramelized onions and a dollop of tangy sour cream for an authentic, comforting meal.
Notes
- Dough preparation requires patience, allowing gluten to relax and creating a tender, stretchy texture for perfect pierogi.
- Potato filling demands careful seasoning, ensuring each bite bursts with creamy, cheesy flavor that complements the delicate dough.
- Sealing techniques matter critically, preventing filling from leaking during boiling and maintaining the pierogi’s classic crescent shape.
- Boiling before frying creates a delightful contrast between soft, pillowy interiors and crispy, golden-brown exteriors.
- Serving suggestions elevate this traditional dish, transforming simple comfort food into a memorable culinary experience.
- Prep Time: 70 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch
- Method: Boiling
- Cuisine: Polish
Nutrition
- Serving Size: 12
- Calories: 600 kcal
- Sugar: 2g
- Sodium: 1200mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 70g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 100mg