Pierogi
Classic Eastern European dumplings filled with creamy mashed potatoes and cheese, boiled and optionally pan-fried for a crispy finish. Perfect as a comforting main or side dish for any occasion.
Ingredients
- 2 cups all-purpose flour
- 0.5 teaspoon salt
- 1 large egg
- 0.5 cup sour cream
- 0.25 cup butter, softened
- 2 cups potatoes, peeled and diced
- 1 cup farmer’s cheese
- 0.25 teaspoon black pepper
- 1 small onion, finely chopped (optional)
- 2 tablespoons butter (for sautéing)
Instructions
- In a large bowl, combine the flour and salt.
- Add the egg, sour cream, and softened butter. Knead the dough until smooth and elastic. Wrap in plastic and let rest for 30 minutes.
- Boil the potatoes in salted water until tender, about 15 minutes. Drain and mash. Let cool slightly.
- Mix the mashed potatoes with farmer’s cheese, black pepper, and sautéed onions if using.
- Roll out the dough on a floured surface to about 1/8 inch thickness. Cut into 3-inch circles.
- Place a teaspoon of filling on each dough circle. Fold in half and press the edges firmly to seal. Crimp with a fork.
- Bring a large pot of salted water to a boil. Cook pierogi in batches; once they float, cook for an additional 1-2 minutes.
- Remove with a slotted spoon. Serve immediately or drain well.
- Optional: Pan-fry pierogi in butter until golden and crispy on both sides.
Nutrition
Serving: 3peopleCalories: 250kcalCarbohydrates: 34gProtein: 7gFat: 10gSaturated Fat: 5gCholesterol: 55mgSodium: 300mgFiber: 3gSugar: 2g
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