Classic Polish Pierogi
These tender dumplings are filled with a creamy potato and cheese mixture that is beloved across Poland. They are boiled until soft and then pan-fried in butter for golden crispy edges.
Soft handmade dumplings stuffed with potato and cheese, boiled and finished in butter.
Nutrition per serving
Ingredients
Dough
Filling
Finishing
Instructions
Make the Dough
Combine flour and egg in a large bowl then gradually add warm water and knead for about 8 minutes until the dough is smooth and elastic. Cover with a damp cloth and let it rest for 20 minutes.
Prepare the Filling
Mash the boiled potatoes until completely smooth then stir in shredded cheddar cheese and season with salt and pepper to taste. Allow the filling to cool completely before using.
Shape and Boil
Roll dough on a floured surface to about 3mm thickness and cut out circles using a round cutter. Place a spoonful of filling in the center of each circle, fold over, and press the edges firmly to seal. Boil in salted water for 3 to 4 minutes until they float.
Pan Fry in Butter
Melt butter in a large skillet over medium-high heat and add the boiled pierogi in a single layer. Cook for 2 to 3 minutes per side until golden and slightly crispy then serve with sour cream and caramelized onions.
Substitutions
Common mistakes
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