Description
Pillowy pockets of potato perfection. These homemade pierogies will have you swearing off store-bought forever.
Ingredients
Scale
- 2 cups (250g) all-purpose flour
- 1/2 teaspoon salt
- 1 large egg
- 1/2 cup (120ml) warm water
- 2 tablespoons (30ml) sour cream
- 1 tablespoon (15ml) vegetable oil
- 1 1/2 pounds (680g) russet potatoes, peeled and cubed
- 2 tablespoons (30g) butter
- 1 medium onion, finely diced
- 1 cup (225g) farmer’s cheese or cottage cheese (drained)
- Salt and pepper to taste
- 4 tablespoons (60g) butter for serving
- 1 large onion, thinly sliced for serving
- 4 slices bacon, diced (optional)
- 1/2 cup (120ml) sour cream for serving
- 2 tablespoons fresh dill, chopped for serving
Instructions
- Mix flour and salt in a large bowl. Make a well in center and add egg, warm water, sour cream, and oil. Combine, then knead on floured surface for 5-7 minutes until smooth. Wrap and rest for 30 minutes.
- Boil potatoes in salted water until tender, about 15 minutes. Meanwhile, sauté diced onion in butter until golden.
- Drain and mash potatoes, then mix with sautéed onions and cheese. Season with salt and pepper. Cool completely.
- Roll dough to 1/8-inch thickness and cut into 3-inch circles. Place 1 tablespoon filling in center of each.
- Fold dough over filling to create half-moons. Seal edges firmly and crimp with fork.
- Boil pierogies in batches in salted water until they float plus 1 minute more.
- In a skillet, melt butter and cook sliced onions and bacon until caramelized.
- Add boiled pierogies to skillet and fry until golden on both sides, about 2 minutes per side.
- Serve topped with the caramelized onions, bacon, sour cream, and fresh dill.