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Pierogi with Onions Recipe

Polish · Main course · 90 min total

Classic Polish dumplings filled with creamy potato and cheese, boiled then pan-fried with butter and onions until golden and crispy.

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 large egg
• 1/2 cup warm water
• 1 pound russet potatoes, peeled and cubed
• 1 cup farmer's cheese or dry cottage cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons butter
• 1 large onion, thinly sliced
• 2 tablespoons butter (for frying)

Instructions

1. Make dough: Mix flour and salt. Make a well, add egg and warm water. Knead until smooth, cover, rest 30 minutes.
2. Make filling: Boil potatoes until tender, drain, mash. Mix in cheese, salt, and pepper. Cool.
3. Roll dough thin on floured surface. Cut into 3-inch rounds. Place 1 tablespoon filling on each, fold, seal edges.
4. Boil pierogi in salted water until they float, about 3-4 minutes. Drain.
5. Melt 2 tablespoons butter in skillet, cook onion until golden. Add pierogi, fry until lightly browned on each side.
6. Serve hot with fried onions and sour cream if desired.

Tips

• Uncooked pierogi can be frozen on a baking sheet, then transferred to a bag. Boil from frozen, adding 2 minutes.
• Leftover pierogi reheat well in a buttered skillet.
• Substitute farmer's cheese with mashed ricotta or cottage cheese (drained).

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