Pierogi
Pierogi (also spelled pirogi or perogi) are delicious filled dumplings that come from Central and Eastern Europe, especially Poland. They’re made by wrapping a thin layer of dough—usually made of flour, water, and sometimes egg—around a sweet or savory filling, then boiling and sometimes pan-frying them.Common fillings include:Savory: mashed potatoes with cheese (often called pierogi ruskie), sauerkraut, ground meat, mushrooms, or lentils.Sweet: fruit fillings like blueberries, cherries, or plums, often served with sour cream or powdered sugar.Pierogi are typically served with toppings such as butter, onions, bacon bits, or sour cream, depending on the variety.
Ingredients
Dough:
- 2 cups all-purpose flour plus extra for dusting
- ½ teaspoon salt
- 1 large egg
- ½ cup warm water
- 1 tablespoon vegetable oil (optional for tenderness)
Filling Potato and Cheese:
- 2 cups potatoes peeled and diced
- 1 cup farmer’s cheese cottage cheese, or ricotta
- 1 small onion finely chopped and sautéed in butter (optional)
- Salt and pepper to taste
- 1 tablespoon butter
For Serving:
- 2 tablespoons butter
- 1 small onion finely sliced and fried until golden
- Sour cream (for topping)
Instructions
Make the Filling
- Boil the potatoes in salted water until soft (10–12 minutes). Drain and mash.
- Stir in cheese, sautéed onion (if using), butter, salt, and pepper. Mix well and let cool.
Prepare the Dough
- In a large bowl, combine flour and salt.
- Add the egg and combine.
- Gradually add warm water (and oil) while kneading until a soft, elastic dough forms. It shouldn’t be sticky.
- Cover with a towel and let rest for 20–30 minutes.
Form the Pierogi
- Roll the dough out on a floured surface until about 1/8 inch (3 mm) thick.
- Cut out circles (about 3 inches / 7–8 cm wide).
- Place 1 teaspoon of filling in the center of each circle.
- Fold in half and pinch edges tightly to seal (you can crimp with a fork or your fingers).
Cook Them
- Bring a large pot of salted water to a boil.
- Drop pierogi in batches (don’t overcrowd), and cook until they float to the surface (2–3 minutes).
- Remove with a slotted spoon and drain.
- Optional – Pan-Fry
- For extra flavor, fry the boiled pierogi in butter until golden on both sides.
Serve
- Top with fried onions and a dollop of sour cream.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 466kcal (23%)Carbohydrates: 72g (24%)Protein: 18g (36%)Fat: 12g (18%)Saturated Fat: 6g (38%)Polyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 76mg (25%)Sodium: 516mg (22%)Potassium: 629mg (18%)Fiber: 5g (21%)Sugar: 4g (4%)Vitamin A: 372IU (7%)Vitamin C: 24mg (29%)Calcium: 253mg (25%)Iron: 4mg (22%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
