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Pierogi

Tender potato and cheese-filled dumplings, pan-fried in butter until golden, served with caramelized onions and a dollop of sour cream. Polish soul food at its finest.

DinnerPolishMedium

45 min

Prep

20 min

Cook

1 hr 5 min

Total

Servings

Medium

Difficulty

Instructions

Make the dough: mix flour and salt, then stir in egg, sour cream, and warm water until a soft dough forms. Knead for 5 minutes until smooth. Wrap and rest 30 minutes.

Make the filling: boil potatoes until tender, 15 minutes. Drain and mash. Stir in cheese, salt, and white pepper while hot so the cheese melts.

Roll dough to 1/8-inch thickness. Cut 3-inch circles. Place a tablespoon of filling in each, fold in half, and pinch edges firmly to seal.

Tip: Make sure there's no air trapped inside and the edges are sealed well, or they'll open during boiling.

Boil the pierogi in salted water for 3-4 minutes. They're done when they float. Drain well.

Melt butter in a large skillet. Saute the sliced onion until caramelized, 10 minutes. Add the boiled pierogi and cook 2-3 minutes per side until golden. Serve with sour cream and caramelized onions.

Nutrition per Serving

380kcal

Calories

14g

Protein

44g

Carbs

18g

Fat

Fiber

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Pierogi

Ingredients

For the dough

For the filling

Instructions

Nutrition per Serving

Tags

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