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Pierogi Recipe

Pierogi Recipe


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

  1. 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.
  2. Boil potatoes in salted water until tender, about 15 minutes. Meanwhile, sauté diced onion in butter until golden.
  3. Drain and mash potatoes, then mix with sautéed onions and cheese. Season with salt and pepper. Cool completely.
  4. Roll dough to 1/8-inch thickness and cut into 3-inch circles. Place 1 tablespoon filling in center of each.
  5. Fold dough over filling to create half-moons. Seal edges firmly and crimp with fork.
  6. Boil pierogies in batches in salted water until they float plus 1 minute more.
  7. In a skillet, melt butter and cook sliced onions and bacon until caramelized.
  8. Add boiled pierogies to skillet and fry until golden on both sides, about 2 minutes per side.
  9. Serve topped with the caramelized onions, bacon, sour cream, and fresh dill.