Pierogi
Discover the perfect pierogi recipe, with soft dumplings filled with savory potatoes, cheese, or meat, topped with caramelized onions and sour cream. A comforting Polish dish.
Ingredients
- 250 grams floury potatoes cut into pieces
- 3 tbsp olive oilÂ
- 1 medium onion finely diced
- 250 grams half-fat cottage cheese
- 250 grams self-rising flour
- 1 tbsp salt
- 1 tbsp vegetable oil
- 150 ml warm water
- 300 ml sour cream
- 1 small handful fresh dill
Instructions
- For the cottage cheese and potato filling, boil the potatoes in a pan of salted water until soft enough to mash, about 20 minutes. Drain well and set aside to cool.
- Heat the oil in a frying pan over a medium heat and fry the onions for 4 to 5 minutes, or until crisp and browned. Reserve a tablespoonful of the onions for the garnish.
- For the dumpling dough, sift the flour into a large mixing bowl and make a well in the center. Fill the well with the salt, oil and water.
- Using your fingers, gradually stir the flour into the wet ingredients, until the mixture comes together as a soft dough.
- Turn the dough out onto a lightly floured work surface and knead for 5 to 8 minutes, or until it is smooth and glossy.
- Wrap the dough in a clean tea towel and set aside to rest in a cool room for at least 20 minutes.
- When the potatoes have cooled, transfer them to a large bowl and crumble over the cottage cheese. Mash until smooth, then stir in the fried onions until well combined. Set aside.
- To shape the pierogi, roll out the dough onto a lightly floured surface to a thickness of 3 mm. Cut 10 cm (4 inch) rounds from it using a pastry cutter.
- Place one teaspoonful of the cottage cheese and potato filling into half of the pastry rounds, and one teaspoon of the mushroom and sauerkraut filling into the remaining pastry rounds.
- Brush a little water around the edge of each pastry round, then fold the edges together to create a bulging semi-circular dumpling, pressing the edges together to seal.
- Poach the pierogi, in batches if necessary, in a deep-sided pan of boiling water for 3 to 4 minutes, or until they float to the surface.
- To serve, pile the pierogi onto serving plates and serve the soured cream in small bowls alongside. Sprinkle with the reserved fried onions.