Potato and cheese pierogi
Polish pierogi with potato and cheese — dumplings filled with a soft, unsweetened filling and golden-brown onions. The potatoes are precooled, the dough rests before rolling out, and the cooked pierogi are served with onions and butter.
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How to make it
Prepared 0 of 6 steps
Cook and cool the potatoes
Peel and chop the potatoes, then boil in water with 4 g salt for 18–22 minutes until tender. Drain thoroughly, let the steam escape and mash without milk. Spread thinly and cool.
Mix the dough
Reserve 40 g flour for rolling. Combine the rest with the egg, warm water, vegetable oil and 4 g salt. Knead for 8 minutes into a smooth, soft dough, cover and rest for 30 minutes.
Prepare the onions and filling
Finely chop the onion and cook in 60 g butter for 12–15 minutes until golden. Mix half with the cooled potato, dry curd cheese, 2 g salt and pepper. Reserve the remaining onion for serving.
Assemble the pierogi
Roll out the dough in portions on the reserved flour to a thickness of about 2 mm. Cut circles 8 cm in diameter, place a small spoonful of filling, fold in half, and carefully pinch along the seam without leaving air bubbles. Keep the remaining dough covered.
Cook in batches
In a wide pot, bring water to a boil and add the remaining 2 grams of salt. Gently lower the pierogi in small batches, being careful not to touch the bottom. After floating, cook for 2-3 minutes until the dough is fully cooked.
Add butter and onions
Remove with a slotted spoon, allowing excess water to drain well, and toss with the remaining 25 grams of butter to prevent sticking. Distribute and spread the reserved golden onions. Sour cream, bacon, and green garnish are not included in the recipe.
Little hint
The cheese for the filling must be dry, with no free whey: wet mass interferes with sealing the seam properly. Do not use hot potatoes on the dough and do not overfill the pierogi, or they may burst in the water.
Frequently asked questions
What should I watch out for when cooking?
The cheese for the filling must be dry, with no free whey: wet mass interferes with sealing the seam properly. Do not use hot potatoes on the dough and do not overfill the pierogi, or they may burst in the water.
How should I prepare the ingredients?
Peel and chop the potatoes, then boil in water with 4 g salt for 18–22 minutes until tender. Drain thoroughly, let the steam escape and mash without milk. Spread thinly and cool.
