Description
This homemade pierogi recipe is perfect for a cozy night in, featuring a delicate dough filled with creamy mashed potatoes, cottage cheese, and sautéed onions. These traditional Eastern European dumplings are boiled to perfection and can optionally be fried for a golden, crispy finish. Serve warm with classic toppings like sour cream for a comforting and satisfying meal.
Ingredients
Scale
Dough Ingredients
- 4 cups All-purpose flour
- 2 large Eggs
- 1 cup Warm water
- 1 teaspoon Salt
Filling Ingredients
- 2 cups Peeled and diced potatoes
- 1 cup Cottage cheese
- 1 medium Onion, finely chopped and sautéed until golden brown
- Pinch of Black pepper
Instructions
- Mix the dough: In a large mixing bowl, combine 4 cups of all-purpose flour and 1 teaspoon of salt. Create a well in the center and add 2 large eggs. Gradually mix the flour into the eggs using your hands or a fork until combined.
- Form and rest the dough: Slowly pour in about 1 cup of warm water while mixing to form a dough. Knead the dough for about 5 to 7 minutes on a floured surface until it is smooth and elastic. Cover with a kitchen towel and let it rest for 30 minutes to relax the gluten.
- Cook the potatoes: Peel and dice 2 cups of potatoes. Place them in a pot of salted water and bring to a boil. Cook until tender, about 15 to 20 minutes.
- Prepare the filling: Drain cooked potatoes and let them cool slightly. Mash them until smooth. Stir in 1 cup cottage cheese, the sautéed onion, and a pinch of black pepper. Mix thoroughly and set aside.
- Roll out the dough: After resting, divide the dough into two portions. Roll out one portion on a floured surface to about 1/8 inch thickness.
- Cut dough circles: Using a round cutter or glass about 3 inches in diameter, cut circles from the rolled dough. Gather scraps and re-roll as needed.
- Fill and seal pierogi: Place 1 tablespoon of the potato filling in the center of each dough circle. Fold the dough over into a half-moon shape, pressing edges firmly to seal, ensuring no air pockets.
- Boil pierogi: Bring a large pot of salted water to a boil. Gently drop pierogi in batches, avoiding overcrowding. Cook for 3 to 4 minutes or until they float to the surface.
- Finish cooking: After floating, cook for an additional minute. Remove with a slotted spoon and place on a plate. Continue with remaining pierogi.
- Optional frying: For extra flavor, sauté boiled pierogi in a skillet with a small amount of oil until they are golden brown and crispy on the outside.
- Serve: Serve warm with desired toppings such as sour cream, sautéed onions, or fresh herbs.
Notes
- Resting the dough is crucial to make it easier to roll out and work with.
- Ensure pierogi edges are sealed tightly to prevent filling from leaking during boiling.
- Frying the pierogi after boiling adds a delicious crispy texture but is optional.
- Leftover pierogi can be refrigerated and reheated by pan-frying or boiling again.
- Use a well-floured surface and cutter to prevent sticking while shaping pierogi.
