Polish Pierogi with Potato & Farmer’s Cheese
These beloved Polish dumplings feature a tender dough and a creamy potato-cheese filling. Pan-frying them in butter after boiling is optional but highly recommended.
Ingredients
- Dough: 3 cups all-purpose flour, 1 large egg, 2 tablespoons sour cream, 3/4 cup warm water, 1/2 teaspoon salt
- Filling: 2 lbs (900g) russet potatoes, peeled and quartered
- 8 oz (225g) farmer’s cheese (or dry-curd cottage cheese)
- 2 tablespoons butter
- 1 medium onion, finely diced
- Salt and black pepper to taste
- For serving: 4 tablespoons butter, 1 diced onion (caramelized), sour cream
Instructions
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1
Make the dough: Combine flour and salt. Make a well in the center and add the egg, sour cream, and warm water. Mix until a shaggy dough forms, then knead on a floured surface for 5-7 minutes until smooth and elastic. Wrap in plastic and rest for 30 minutes.
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2
Make the filling: Boil potatoes in salted water until fork-tender, about 15-20 minutes. Drain well. Meanwhile, sauté the diced onion in butter until golden, about 8 minutes. Mash potatoes, then mix in the sautéed onion and farmer’s cheese. Season with salt and pepper. Let cool.
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3
Roll dough to about 1/8 inch thickness on a floured surface. Cut circles with a 3-inch round cutter. Place a heaping tablespoon of filling in the center of each circle. Fold in half and pinch edges firmly to seal, pressing out any air.
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4
Boil pierogi in salted water in batches. They’re done about 2-3 minutes after they float (total about 4-5 minutes). Remove with a slotted spoon.
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5
Optional but recommended: Melt butter in a large skillet over medium heat. Pan-fry boiled pierogi until golden on both sides, about 2 minutes per side. Serve with caramelized onions and sour cream.
