Description
Grandma’s Polish pierogi bring warmth from generations of traditional Eastern European cooking. Delicate dough pockets filled with creamy potato and tangy cheese offer comfort and nostalgia on each delightful bite you’ll savor.
Ingredients
Scale
Filling Ingredients:
- 2.5 pounds (1.13 kilograms) russet potatoes, peeled and diced into large chunks
- 8 ounces (226 grams) shredded sharp cheddar cheese, preferably freshly grated
- 1 small onion, minced
- ½ cup (113 grams) butter, plus more for frying
Dough Ingredients:
- 4 ½ cups (562.5 grams) all-purpose flour
- 1 teaspoon salt
- ½ teaspoon baking powder
- 1 egg
- 2 teaspoons olive oil
- 2 cups (473 milliliters) warm water
Frying Ingredient:
- Extra butter for frying
Instructions
- Craft a velvety potato mixture by boiling diced potatoes until they yield easily to a fork, then draining thoroughly.
- Caramelize minced onions in melted butter until translucent and softened, infusing rich aromatics into the base.
- Incorporate shredded sharp cheddar into the potato mixture, mashing until the cheese melts completely and creates a smooth, creamy texture.
- Season the potato filling with salt and pepper, then allow it to cool and settle while preparing the dough.
- Combine flour, salt, and baking powder in a spacious mixing bowl, creating a soft, powdery foundation.
- Whisk egg and olive oil together, then integrate into the dry ingredients, forming a preliminary dough structure.
- Gradually introduce warm water, kneading the mixture until it transforms from sticky to silky and elastic.
- Partition the dough into two manageable portions, rolling each section on a flour-dusted surface to a precise 1/4-inch thickness.
- Utilize a cookie cutter or glass to shape uniform dough circles, arranging them carefully on a clean kitchen towel.
- Gently stretch each dough circle and center a generous spoonful of potato-cheese filling.
- Fold the dough into a half-moon shape, meticulously sealing the edges by pinching and creating decorative crimped borders.
- Immerse pierogi in a bubbling pot of salted water, cooking until they buoyantly float to the surface.
- Extract the pierogi using a slotted spoon, transferring them to a towel-lined surface to prevent moisture loss.
- Brown the pierogi in a butter-laden skillet, achieving a golden, crisp exterior by frying each side.
- Present the pierogi adorned with additional melted butter, a dollop of sour cream, and a sprinkle of fresh chives for an elegant finish.
Notes
- Make the potato filling ahead of time to let flavors meld and cool completely for easier handling.
- Use cold butter and grate sharp cheddar cheese for smoother, more even mixing into the potato mixture.
- Generously flour your work surface to prevent the delicate dough from sticking during rolling and cutting.
- Seal pierogi edges tightly to prevent filling from leaking during boiling and frying.
- Keep cooked pierogi covered with a kitchen towel to maintain moisture and warmth.
- Fry pierogi in small batches to ensure even golden-brown crispy edges without overcrowding the pan.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Category: Dinner, Appetizer, Snacks
- Method: Boiling
- Cuisine: Polish
Nutrition
- Serving Size: 6
- Calories: 350
- Sugar: 1 g
- Sodium: 450 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 40 mg