Description
Enjoy the comforting taste of homemade pierogi filled with creamy mashed potatoes, farmer’s cheese, and caramelized onions. These delightful dumplings are perfect for a cozy meal, served with sour cream and fresh herbs for an extra touch.
Ingredients
Scale
- 4 cups all-purpose flour
- 1 large egg
- 1 cup warm water
- 1 teaspoon salt
- 2 tablespoons vegetable oil or melted butter
- 2 cups potatoes, peeled and cubed
- 1 cup farmer’s cheese or ricotta cheese
- 1 medium onion, finely chopped
- 2 tablespoons butter
- Salt and pepper to taste
- Butter for frying
- Sour cream
- Chopped fresh chives or parsley (optional)
Instructions
- In a large mixing bowl, combine the flour and salt. Make a well in the center.
- Crack the egg into the well and add the vegetable oil or melted butter.
- Gradually pour in the warm water while mixing with a fork or your hands until the dough starts to come together.
- Once the dough is combined, transfer it to a floured surface and knead it for about 5-7 minutes until it becomes smooth and elastic.
- Wrap the dough in plastic wrap or cover it with a clean kitchen towel and let it rest for at least 30 minutes.
- While the dough is resting, boil the potatoes in a large pot of salted water until tender, about 15-20 minutes.
- Drain the potatoes and return them to the pot. Mash until smooth and set aside to cool slightly.
- In a skillet, melt the butter over medium heat. Add the chopped onion and sauté until golden brown, about 5-7 minutes.
- In a mixing bowl, combine the mashed potatoes, sautéed onions, and farmer’s cheese. Season with salt and pepper to taste. Mix until well combined.
- After the dough has rested, divide it into two portions. Keep one portion covered while you roll out the other.
- On a floured surface, roll out the dough to about 1/8 inch thick. Use a round cutter or a glass (about 3 inches in diameter) to cut out circles.
- Place about 1 tablespoon of filling in the center of each dough circle. Be careful not to overfill.
- Fold the dough over the filling to create a half-moon shape. Press the edges together firmly to seal. Use a fork to crimp the edges if desired.
- Repeat with the remaining dough and filling. Place assembled pierogi on a floured baking sheet.
- Bring a large pot of salted water to a boil. Carefully drop in the pierogi in batches.
- Cook for about 3-5 minutes, or until they float to the surface.
- Using a slotted spoon, remove the pierogi and transfer them to a plate. Let them cool slightly if frying later.
- In a skillet, melt some butter over medium heat. Add the boiled pierogi in a single layer and fry for about 2-3 minutes on each side until golden brown.
- Serve the pierogi hot with a dollop of sour cream and a sprinkle of fresh chives or parsley if desired.
Notes
- You can customize the filling by adding ingredients like sautéed mushrooms or herbs.
- Leftover pierogi can be stored in the refrigerator and reheated in a skillet or microwave.
- Prep Time: 30 minutes
- Cook Time: 30 minutes