About this Dish
Poland's most beloved comfort food — half-moon dumplings filled with potato and cheese, meat, mushroom and sauerkraut, or sweet fillings like blueberries. Boiled then pan-fried in butter until golden, served with soured cream and fried onions. Making pierogi is a family ritual, particularly at Christmas Eve when twelve dishes are served.
IngredientsServes 4
🌾Plain flour, 400g plus extra for dusting
🥚1 large egg
💧Warm water, 180ml
🥔Floury potatoes, 500g peeled and cubed
🧀Twaróg or dry-curd cottage cheese, 200g
🧅2 large onions, finely sliced
🧈Unsalted butter, 60g
🧂Salt and white pepper to taste
🥣Soured cream, 200ml to serve
Method
1
Make the dough by mixing the flour with a pinch of salt, then create a well in the centre and add the egg and warm water. Bring together into a soft, pliable dough, knead for about 5 minutes until smooth, then wrap in cling film and rest for 30 minutes at room temperature.2
Boil the potatoes in salted water until completely tender, about 15 minutes, then drain and mash until very smooth with no lumps. Mix in the twaróg or cottage cheese, season generously with salt and white pepper, and leave to cool completely before filling.3
Fry the onions slowly in half the butter over a low heat for 20–25 minutes, stirring occasionally, until deeply golden and sweet. Set half aside for serving and stir the other half through the cooled potato filling for extra flavour.4
On a lightly floured surface, roll the dough to about 3mm thickness and cut out rounds using a 7–8cm glass or cutter. Place a heaped teaspoon of filling in the centre of each round, fold into a half-moon shape, and pinch the edges firmly together, then crimp with your fingers or a fork to seal completely.5
Cook the pierogi in a large pot of well-salted boiling water in batches — they are ready about 2–3 minutes after they float to the surface. Remove with a slotted spoon and drain well.6
Melt the remaining butter in a wide frying pan over medium-high heat and pan-fry the boiled pierogi in batches for 2–3 minutes each side until golden and slightly crisp. Serve immediately topped with the reserved fried onions and a generous spoonful of cold soured cream on the side.7
Serve the pierogi immediately topped with the fried onions and a generous dollop of cold soured cream alongside.User Reviews
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