How to Make Authentic Polish Pierogi with Savory Potato and Cheese Filling

Simple Summary

Polish Pierogi with Potato Filling are delicious dumplings filled with creamy mashed potatoes and cheese, then pan-fried to golden perfection. This comforting dish is a beloved staple of Polish cuisine.

Recipe Details

• Prep Time: 1 hour
• Cook Time: 45 minutes
• Total Time: 1 hour 45 minutes
• Servings: 6 (about 24 pierogi)
• Difficulty: Intermediate

Ingredients

For the dough:

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 large egg
• 3/4 cup warm water
• 2 tablespoons sour cream

For the filling:

• 2 pounds russet potatoes, peeled and quartered
• 1 cup shredded cheddar cheese
• 1/4 cup butter, softened
• 1/2 cup finely chopped onion
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For cooking and serving:

• 1/4 cup butter
• 1 large onion, thinly sliced
• Sour cream for serving

Instructions

1. Start with the filling: Place peeled and quartered potatoes in a large pot. Cover with cold water and bring to a boil. Reduce heat and simmer for 15-20 minutes until tender.

2. While potatoes cook, prepare the dough. In a large bowl, mix flour and salt. Make a well in the center and add egg, warm water, and sour cream. Mix with a fork, then knead on a floured surface for 5-7 minutes until smooth. Cover with a damp cloth and let rest for 30 minutes.

3. Drain the cooked potatoes and mash them in a large bowl. Add shredded cheese, softened butter, chopped onion, salt, and pepper. Mix well and set aside to cool.

4. On a floured surface, roll out the dough to about 1/8 inch thickness. Use a 3-inch round cutter to cut out circles.

5. Place a small spoonful (about 1 tablespoon) of potato filling in the center of each dough circle. Fold the circle in half and pinch edges to seal, forming a half-moon shape.

6. Bring a large pot of salted water to a boil. Cook pierogi in batches for 3-4 minutes, until they float to the surface. Remove with a slotted spoon and drain.

7. In a large skillet, melt butter over medium heat. Add sliced onions and cook until golden brown, about 10 minutes.

8. Add boiled pierogi to the skillet and pan-fry for 2-3 minutes on each side until golden and crispy.

9. Serve hot with caramelized onions and a dollop of sour cream.

Chef's Notes

• For a lighter version, you can boil the pierogi instead of pan-frying.
• Leftover pierogi can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave.
• Try adding crispy bacon bits to the filling for extra flavor.
• You can freeze uncooked pierogi on a baking sheet, then transfer to a freezer bag for storage up to 3 months. Cook from frozen, adding a few extra minutes to the boiling time.

Nutritional Info

Per serving (4 pierogi): Approximately 450 calories, 15g protein, 55g carbohydrates, 22g fat. Pierogi are a good source of energy and contain vitamins and minerals from potatoes and dairy products.

Serving Suggestions

Serve pierogi as a main course with a side of sautéed cabbage or a crisp green salad. They pair well with Polish beer or a glass of crisp white wine. For a festive touch, garnish with fresh dill or chives before serving. Pierogi are perfect for holiday gatherings or as a comforting weekend meal.