Description
Grandma’s Polish pierogi showcases hearty Eastern European comfort cuisine with delicate dumplings filled with savory potato and cheese. Generations of Polish families have perfected this beloved recipe, inviting you to savor traditional culinary heritage.
Ingredients
Scale
- 2.5 lbs (1.13 kg) russet potatoes, peeled and diced into large chunks
- 8 oz (226 g) shredded sharp cheddar cheese, freshly grated
- 1 small onion, minced
- ½ cup (113 g) butter, plus extra for frying
- 4.5 cups (562.5 g) all-purpose flour
- 1 tsp salt
- ½ tsp baking powder
- 1 egg
- 2 tsps olive oil
- 2 cups (473 ml) warm water
- extra butter for frying
Instructions
- Potato Preparation: Boil diced potatoes until fork-tender, drain completely, and set aside to cool.
- Flavor Base: Sauté minced onions in butter until translucent, developing a rich aromatic foundation.
- Filling Creation: Mash potatoes with sharp cheddar cheese, blending until smooth and creamy. Season with salt and pepper, then allow to rest.
- Dough Assembly: Mix flour, salt, and baking powder in a large bowl. Whisk egg and olive oil, then incorporate into dry ingredients. Gradually add warm water, kneading until the dough becomes smooth and elastic.
- Dough Shaping: Divide dough into two portions. Roll each section on a floured surface to 1/4-inch thickness. Cut uniform circles using a cookie cutter or glass.
- Pierogi Formation: Stretch each dough circle and place a spoonful of potato-cheese filling in the center. Fold into a half-moon shape, crimping edges securely to seal.
- Cooking Process: Boil pierogi in salted water until they float to the surface. Remove with a slotted spoon and drain on a towel-lined surface.
- Final Presentation: Pan-fry pierogi in butter until golden and crisp on both sides. Serve hot, garnished with additional melted butter, a dollop of sour cream, and fresh chives.
Notes
- Master Potato Consistency: Ensure potatoes are completely dry after boiling to prevent soggy, watery filling that compromises texture and taste.
- Dough Elasticity Tip: Knead dough thoroughly until smooth and elastic, allowing gluten development for perfect pierogi structure and preventing tears during cooking.
- Sealing Technique: Pinch pierogi edges firmly and create tight crimped borders to prevent filling from leaking during boiling, maintaining structural integrity.
- Butter Browning Hack: Use medium-high heat when pan-frying pierogi to achieve a crispy, golden-brown exterior without burning the delicate dough.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Category: Dinner, Appetizer, Snacks
- Method: Boiling
- Cuisine: Polish
Nutrition
- Serving Size: 7
- Calories: 533
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 24 g
- Saturated Fat: 15 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 66 g
- Fiber: 4 g
- Protein: 14 g
- Cholesterol: 80 mg