Traditional Polish pierogi, filled with a classic mixture of potato and cheese are a delicious side dish, well worth the time and effort involved.
For this recipe, we’ve chosen to make a basic potato-cheese filling and serve them as a side dish topped with sour cream, garlic and chive sauce.
Our family recipe, combined with a fairly standard dough preparation method, produces an exceptionally light and tender finished product. The secret? Pinching off portions of dough and rolling them individually to avoid overworking it.
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Potato and Cheese Pierogi
Traditional Polish pierogi, filled with a classic mixture of potato and cheese are a delicious side dish, well worth the time and effort involved.
Ingredients
For the dough:
- 3-1/2 cups all-purpose flour, plus more for dusting
- 3 large eggs
- 2 tablespoons sour cream
- 3/4 to 1 cup water
For the filling:
- 1-1/2 lbs baking potatoes, peeled and cut into 1-inch slices
- 2 tablespoons unsalted butter
- 1 tablespoon extra-virgin olive oil
- 1 small sweet onion, chopped
- 1 clove garlic, minced
- 1/4 teaspoon dried thyme
- 3/4 to 1 cup grated dry farmer’s cheese
- Kosher salt and freshly ground pepper to taste
For the finished dish:
- 1/2 stick butter, cut into 1 tablespoon portions
- 1 recipe [Sour Cream Garlic-Chive Sauce]
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Instructions
For the dough:
- In a large bowl or mixer, combine the flour, eggs, sour cream and 1/2 cup of water. Beat the eggs as you mix and gradually add the rest of the water until the mixture is combined.
- Turn the dough onto a well floured surface. Knead it gently, using a dropping technique (lift the dough from the surface and drop it down). Knead only until the ingredients are blended and the dough is smooth and slightly sticky, about 3 to 5 minutes. Be careful not to over work the dough.
- Wrap the dough ball in plastic wrap and let it rest for at least 20 to 30 minutes while you prepare the filling.
For the filling:
- Put the potatoes in a medium pot and add just enough cold, salted water to cover them. Bring to a boil and cook until the potatoes are soft, about 20 minutes.
- While the potatoes cook, melt the butter and oil over medium heat in a large saute pan. Add the onion, garlic and thyme, cooking until the onion turns translucent, about 2 minutes. Lower the heat and continue cooking until onions caramelize slightly, about 20 minutes. You may need to add a bit more butter as the onion and garlic mixture cooks. Season with salt and pepper to taste and set aside to cool.
- When the potatoes are soft, drain them in a colander and lightly press out the remaining moisture. Return them to the pot, remove from heat and add the cooled onion mixture and the cheese. Mash them just until blended and large lumps are gone. Season again with salt and pepper to taste. Set aside to cool while you roll out the pierogi dough.
Assemble and cook:
- Bring a large pot of salted water to a boil over high heat. With lightly floured hands, pinch off tablespoon sized portions of the dough and roll them into balls. The balls should be about 1-1/2 inches in diameter, yielding about 3 dozen total.
- On a well floured surface, gently roll each ball with a rolling pin until about 1/8 inch thick and 3-1/2 inches round. Cover the finished rounds with a damp towel so they don’t dry out while you’re working.
- Once your rounds are rolled out, hold each in the palm of your hand, filling the center of it with a generous tablespoon of the potato mixture. Gently fold the round in half, pulling the edges away and pinching them firmly shut to enclose the filling. Be sure the edges are sealed by working from one end to the other.
- As you work, set your filled pierogi aside on a floured surface and cover them with plastic wrap.
- Working in batches, drop no more than 6 pierogi at a time into the boiling water. After they float back to the surface, allow them to cook another 2 to 4 minutes. Remove the pierogi with a slotted spoon and place on a towel to drain and cool.
Sauté and serve:
- To finish the dish, heat a tablespoon or two of butter in a pan over medium heat and briefly sauté them in batches until they are slightly crispy and brown on the exterior. Transfer to a serving dish and top with Sour Cream Garlic-Chive Sauce.
Notes
We first saw the instructions for rolling the dough for the pierogi individually in the May 2000 issue of "Fine Cooking Magazine." Prior to that we followed our family recipe to the letter and rolled the dough into large rectangles, cut circles with a biscuit cutter and re-rolled the scraps. Rolling each pierogi individually produces a much more delicate, tender dumpling (sorry Grandma).
Nutrition
Calories: 94kcal, Carbohydrates: 12g, Protein: 3g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Cholesterol: 24mg, Sodium: 55mg, Fiber: 1g, Sugar: 1g
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate and comment below!
I use farmers cheese ( the hard) kind I add mashed potato, when I fry them the inside is really soft
I made these last year for Xmas – they are the best! I’m making them again tomorrow.
What is the serving # for this recipe? I usually double it but I forget how many it makes.
The farmer’s cheese (pot cheese) is a MUST – unbelievable how good it is! After boiling, I let them rest and heat the next day with butter, sauteed onions, salt, pepper, and a side of sour cream. The best!
Thank you for this recipe!
Do you have to chill the pierogies before placing in a freezer and I assume they all get stuffed prior.
Hi Charles,
To successfully freeze pierogi, follow the recipe through boiling, then lay them out on a clean cotton towel in a single layer so they dry thoroughly. This will help keep them from sticking together once frozen. Freeze them (you don’t have to chill them first) in an airtight container with sheets of plastic wrap between layers.
Yes, that’s how my Mama made them, very labor intensive, so do not put the water on until they are assembled .
WHEREAS, I have a crank-type pasta machine. I work the dough through it like pasta, then roll out sheets at #4. Cut out the dough with a tuna can. Makes perfect pierogin much quicker. Go to #5 for a lighter pieroogie, wonton or kreplach.