Simple Polish Pierogi with Potato and Cheese Filling for Beginners
This simple Polish pierogi recipe features a classic potato and cheese filling wrapped in a tender homemade dough. Perfect for beginners, the instructions are easy to follow and perfect for a comforting dinner.
Servings 4
Ingredients
- 2 cups 250 g all-purpose flour, plus extra for dusting
- 1/2 teaspoon salt
- 1 large egg
- 1/2 cup 120 ml warm water
- 2 tablespoons 30 ml vegetable oil
- 2 large potatoes about 1 lb / 450 g, peeled and quartered
- 1 cup 225 g farmer's cheese or ricotta cheese
- 1/2 cup 120 ml sour cream
- 1 small onion finely chopped
- 2 tablespoons 30 ml butter
- Salt and pepper to taste
Instructions
- In a large mixing bowl, combine the flour and salt.
- Add the egg, warm water, and vegetable oil. Mix until a dough forms.
- Transfer to a floured surface and knead for about 8 minutes until smooth and elastic.
- Cover the dough with a cloth and let it rest for 20 minutes.
- Meanwhile, boil the potatoes in salted water until tender, about 15 minutes.
- Drain potatoes and mash until smooth. Let cool slightly.
- In a skillet, melt the butter and sauté the chopped onion until golden brown.
- Combine mashed potatoes, cheese, sour cream, and sautéed onions. Season with salt and pepper to taste.
- Roll out the dough on a floured surface to about 1/8-inch (3 mm) thickness.
- Cut circles about 3 inches (7.5 cm) in diameter using a cup or cutter.
- Place a spoonful of filling in the center of each circle.
- Fold dough over the filling to form a half-moon shape. Press edges firmly to seal, using a fork to crimp if desired.
- Bring a large pot of salted water to a boil. Cook pierogi in batches for 3-4 minutes or until they float to the surface.
- Remove with a slotted spoon and optionally fry in butter for a golden finish before serving.