Pierogi (Polish Dumplings)

Dough:

• 4 cups all-purpose flour
• 1 teaspoon salt
• 1 large egg
• 1 cup warm water (approximately)

Classic Potato and Cheese Filling:

• 1 pound russet potatoes, peeled and quartered
• 1/2 cup (1 stick) unsalted butter
• 1 cup shredded cheddar cheese
• Salt and black pepper to taste

Instructions

Make the Dough:

1. In a large bowl, mix flour and salt.
2. In a separate bowl, whisk together the egg and warm water.
3. Create a well in the dry ingredients and pour the wet ingredients in. Stir until a shaggy dough forms.
4. Knead for 5-8 minutes on a lightly floured surface until smooth and elastic.
5. Wrap dough in plastic and rest for 30 minutes at room temperature.

Potato and Cheese Filling:

1. Boil potatoes until fork-tender. Drain and mash.
2. Melt butter in a pan and add to mashed potatoes.
3. Stir in cheddar cheese until melted. Season with salt and pepper.

Assemble and Cook Pierogi:

1. Divide the dough in half. Roll one half to 1/8-inch thickness on a floured surface.
2. Cut dough into circles (2-3 inches diameter) using a cookie cutter or glass.
3. Place a spoonful of filling in the center of each dough circle.
4. Fold the dough over, forming a semi-circle. Pinch the edges tightly to seal.
5. Repeat with the remaining dough and filling.
6. Bring a large pot of salted water to a boil. Cook pierogi in batches until they float (about 2-4 minutes).
7. For extra indulgence: Pan-fry the boiled pierogi in butter until golden brown.

Serve hot with toppings like:

• Sautéed onions
• Sour cream
• Crispy bacon bites

Also Read

• Benefits of Using Onion Flakes

Tips:

• Don’t overwork the dough, or it will become tough.
• You can adjust the amount of water in the dough for desired softness.
• Experiment with various fillings!
• Leftover pierogi freeze well.

Other Dumplings Recipe

• Potato knishes