Polish Pierogi (Potato & Cheese)
Ingredients
For the dough
2 cups all-purpose flour
1 egg
1/2 cup warm water
1/2 tsp salt
For the filling
2 cups mashed potatoes (cooled)
1 cup farmer’s cheese or ricotta
1 small onion, finely chopped
1 tbsp butter
Salt and pepper to taste
For serving
2 tbsp butter
1 onion, sliced
Sour cream (optional)
Instructions
Prepare the dough
In a bowl, mix flour and salt.
Add the egg and warm water.
Knead until a smooth, soft dough forms.
Cover and let it rest for 20 minutes.
Make the filling
Melt butter in a pan and sauté the chopped onion until golden.
Mix onions with mashed potatoes and cheese.
Season with salt and pepper.
Shape the pierogi
Roll the dough thin (about 2–3 mm).
Cut circles using a glass.
Place 1 spoon of filling in the center.
Fold into a half-moon and pinch edges tightly.
Cook the pierogi
Bring a pot of salted water to boil.
Drop pierogi in batches.
Cook until they float to the top (about 3–4 minutes).
Optional pan-fry
Melt butter in a skillet and fry the boiled pierogi with sliced onions until lightly crispy.
