Pierogi recipe

Polish dumplings whose filling binds mashed potato with twaróg, the sour Polish curd cheese, and golden fried onion.

1 hour and 50 minutesmedium10 ingredients

Ingredients

• 400 g farmer cheese
• 700 g potatoes
• 500 g flour
• 2 onions
• 50 g butter
• 200 g sour cream
• 3 tbsp oil
• 260 ml water
• 3 tsp salt
• 1 tsp black pepper

How to make Pierogi

1. Peel 500 g of floury potatoes and boil them in salted water for about 20 minutes, then drain them very dry.
2. Finely chop 2 onions and fry them in 50 g of butter over medium heat for 10-12 minutes until golden.
3. Mash the potatoes, then mix in 400 g of farmer cheese (twaróg, crumbly and sour, not cream cheese), two thirds of the fried onion, 3 tsp salt and 1 tsp pepper. No egg goes in this filling. Let it cool.
4. For the dough, put 500 g of flour and 3 tsp of salt in a bowl, add 3 tbsp of oil and 260 ml of water heated to about 80°C. The hot water is what makes the dough stretchy and seals the pierogi.
5. Knead for 8 minutes until smooth, cover and rest for 30 minutes.
6. Roll the dough 2 mm thick and cut 8 cm circles.
7. Put a heaped teaspoon of filling on each circle, fold it over and pinch the edge shut with no air trapped inside.
8. Boil them in a large pot of salted water: from the moment they float, count 2-3 minutes.
9. Lift them out with a slotted spoon and serve with the remaining fried onion, melted butter and 200 g of sour cream.

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