Pierogi (Polish Dumplings)
Delight in homemade pierogi filled with creamy potato and cheese, boiled, and pan-fried to perfection.
Contents (2 sections)▾
Ingredients
- 500 g all-purpose flour
- 200 ml water
- 1 large egg
- 1 tsp salt
- 600 g potatoes, peeled and cubed
- 200 g cottage cheese
- 1 medium onion, finely chopped
- 50 g butter
- Salt to taste
- Black pepper to taste
Steps
In a bowl, mix the flour and salt. Make a well in the center, add the egg and water, then mix until a dough forms. Knead for about 5-7 minutes until smooth.
Boil the cubed potatoes in salted water for 15-20 minutes until tender. Drain and mash them, then mix in the cottage cheese, salt, and black pepper.
Roll out the dough on a floured surface to about 2 mm thick. Cut into circles using a glass or cutter, about 7-8 cm in diameter.
Place a spoonful of the potato-cheese filling in the center of each circle. Fold the dough over to create a half-moon shape, and seal the edges by pressing firmly.
Bring a large pot of salted water to a boil. Add the pierogi in batches, boiling them for 5-7 minutes or until they float to the surface.
In a skillet, melt the butter over medium heat. Add the finely chopped onion, cooking until golden brown. Add the boiled pierogi to the skillet, frying for about 3-5 minutes on each side until golden.
Why this works
The technique of making pierogi involves a delicate balance between dough and filling; the dough must be tender yet strong enough to hold the filling without breaking. The initial boiling ensures the pierogi are cooked through and soft, while the pan-frying adds a crunchy texture and depth of flavor from the butter and onions. If the dough tears when folding, it may be too thin; simply patch it with a bit of additional dough or roll it out less. The use of cottage cheese in the filling complements the potatoes, creating a creamy consistency that contrasts well with the crispy edges. Adjust the seasoning to achieve a balance that enhances the fillings, making them flavorful without overpowering the dish.