Name: Polish Potato and Cheese Pierogi
Prep time: 40 min
Cook time: 25 min
Total time: 95 min
Yield: 2 servings
Cuisine: Central Eastern European
Ingredients: 1¼ cup All-Purpose Flour, plus extra for dusting; 1 Egg, lightly beaten; ½ tsp Salt, divided; 250 g Potato, peeled and cut for boiling; 100 g Farmer Cheese, crumbled; ½ cup Onion, finely chopped; 2 tbsp Butter, divided; ¼ tsp Ground Black Pepper, freshly ground if available; 3 tbsp Sour Cream, for serving

1 hr 35 mintotal

1 hr 5 min hands-on30 min hands-off

Prep 40 min · Cook 25 min

Serves: 2
Difficulty: Medium
Spice: None

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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

Plan on 30 minutes of inactive dough resting; the rest makes pierogi dough easier to roll thinly without tearing.

Method

Mix the measured flour with part of the measured salt. Add the beaten egg and enough warm water to form a soft but not sticky dough.
Knead until smooth, cover, and rest for 30 minutes so the dough rolls without tearing.
30 min
Boil the measured potatoes in salted water until tender, then drain well and mash while warm.
Cook the measured onion in part of the measured butter until soft and lightly golden. Mix half of it into the mashed potato with the farmer cheese and black pepper.
Roll the rested dough thinly on a floured surface. Cut rounds, add small spoonfuls of filling, fold, and press the edges firmly to seal.
Boil the pierogi in gently simmering salted water until they float, then cook for 2 more minutes so the dough is tender all the way through.
Drain and toss with the remaining buttery onions. Serve warm with the measured sour cream.

How to tell it's done

The finished pierogi should have tender, slightly chewy dough and a smooth, savoury potato-cheese filling.

Getting it right

Tip

Seal the edges after lightly stretching the dough around the filling; trapped air can make pierogi burst during boiling.

What to serve it with

Serve as a main dish with sour cream, buttery onions, and a simple cabbage salad.

Common mistakes

The pierogi burst open in the pot.: Press the edges firmly and push out trapped air before sealing. Keep the water at a gentle simmer so the dough cooks without tearing.

Substitutions

If farmer cheese is unavailable, well-drained paneer can be crumbled and used, but the flavour will be milder and less tangy.
Sour cream may be replaced with thick plain yogurt, but this changes the traditional finish and keeps the dairy allergen.
The dough can be made with only flour, water, and salt for an egg-free adaptation, but the texture will be less rich.

Storing and reheating

Refrigerate cooked pierogi in a shallow covered container for up to 3 days. Reheat gently in a skillet with butter or in simmering water; freeze in a single layer before bagging for up to 2 months.

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