Main Course

Potato and Cheese Pierogi

Name: Potato and Cheese Pierogi
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 50 min
Yield: 4 servings
Cuisine: polish
Ingredients: 300 g all-purpose flour; 1 pcs egg; 120 ml water warm; 0.5 tsp salt; 500 g potato peeled and cubed; 200 g farmer's cheese crumbled; 1 tbsp butter; 0.25 tsp black pepper; 1 pcs yellow onion finely diced; 2 tbsp butter; 2 tbsp sour cream (optional)

These homemade pierogi feature a creamy potato and cheese filling encased in a tender, pliable dough. They are a comforting and satisfying vegetarian dish, perfect for a hearty meal.

An original recipe by Forkin

Total time: 1 hr 50 min
Serves: 4
Difficulty: Medium
Per serving: 547 kcal

Vegetarian

Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

dough

300 gall-purpose flour
1 pcsegg
120 mlwater, warm
0.5 tspsalt

filling

500 gpotato, peeled and cubed
200 gfarmer's cheese, crumbled
1 tbspbutter
0.25 tspblack pepper

for serving

1 pcsyellow onion, finely diced
2 tbspbutter
2 tbspsour cream(optional)

Equipment

slotted spoon · rolling pin · large skillet · large bowl · large pot · wooden spoon · potato masher · cookie cutter

The method

Step by step

1
Combine the flour and salt in a large bowl.
About 1 min
2
Add the egg and warm water to the flour mixture.
About 1 min
3
Mix with a wooden spoon until a shaggy dough forms, then turn it out onto a lightly floured surface.
About 2 min
4
Knead the dough for about 5-7 minutes until it is smooth and elastic.
About 7 min
Cook’s note: The dough should be firm but pliable.
5
Cover the dough with a clean kitchen towel and let it rest for at least 30 minutes at room temperature.
About 30 min
Cook’s note: Resting the dough makes it easier to roll out.
6
While the dough rests, place the cubed potato in a pot and cover with cold water.
About 1 min
7
Bring to a boil and cook until the potato is very tender, about 15-20 minutes.
About 20 min
8
Drain the cooked potato thoroughly and return it to the hot pot.
About 1 min
9
Add the butter, salt, and black pepper to the potato.
10
Mash the potato until smooth, then stir in the farmer's cheese.
About 3 min
Cook’s note: Ensure there are no large lumps of potato.
11
Taste the filling and adjust seasoning if necessary.
12
Divide the rested dough into two or three portions.
About 1 min
Cook’s note: Working with smaller portions is easier.
13
On a lightly floured surface, roll out one portion of dough to about 1/8 inch thickness.
About 3 min
Cook’s note: Keep the remaining dough covered to prevent it from drying out.
14
Use a 2-3 inch round cookie cutter or glass to cut out circles from the dough.
About 2 min
15
Place a teaspoon of the potato and cheese filling in the center of each dough circle.
About 5 min
Cook’s note: Do not overfill, or the pierogi will be difficult to seal.
16
Fold the dough circle in half over the filling, creating a half-moon shape.
About 2 min
17
Pinch the edges firmly to seal, then crimp with a fork for a decorative edge and to ensure a tight seal.
About 5 min
Cook’s note: A good seal prevents the filling from escaping during cooking.
18
Repeat with the remaining dough and filling, gathering and re-rolling scraps as needed.
About 15 min
Cook’s note: Place finished pierogi on a floured baking sheet to prevent sticking.
19
Bring a large pot of salted water to a rolling boil.
About 5 min
20
Carefully drop a few pierogi into the boiling water, making sure not to overcrowd the pot.
About 1 min
Cook’s note: Cook in batches to maintain water temperature.
21
Cook for 2-3 minutes after they float to the surface, until cooked through.
About 3 min
22
Remove the cooked pierogi with a slotted spoon and drain well.
About 1 min
23
Meanwhile, melt the butter in a large skillet over medium heat.
About 2 min
24
Add the diced yellow onion and sauté until softened and lightly browned, about 5-7 minutes.
About 7 min
25
Add the cooked pierogi to the skillet with the sautéed onion and cook for a few minutes until lightly golden on both sides.
About 5 min
Cook’s note: This step adds flavor and texture.
26
Serve hot, garnished with sour cream if desired.
About 1 min

Per serving

Nutrition

74%Score

Calories: 547.3kcal
Protein: 17.8g
Carbs: 83.8g
Fat: 14.7g
Fibre: 5.5g
Sugar: 3.3g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover pierogi in an airtight container in the refrigerator.

Reheating

Reheat by sautéing in a pan with a little butter until warmed through, or microwave gently.