Here I am today, sharing my Polish/Ukrainian mother’s time-honored recipe with you – which she learned from her mother who learned from her mother before – in the hope that perhaps you might want to try it too!
Make it a new Christmas tradition, like it is our, to make pierogi on Christmas Eve with family and then serve on Christmas day.
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Cheese and Potato Pierogi with Fried Leeks
- Total Time: 75 minutes
- Yield: Serves 6
- Diet: Omnivore
Description
Homemade pierogi filled with cheesy potatoes. Crispy fried leeks add a delightful crunch and visual appeal.
Ingredients
- 2 tbsp butter
- 1 leek (white and green parts, cleaned and diced)
- 10-12 medium-size red potatoes
- 1 cups (237 ml) Farmer Cheese (or other mild, soft, white cheese)
- 1/4 cup milk of choice (fat content does not matter)
- 1 1/2 cups (355 ml) flour (+ additional for rolling)
- 1/2 tsp salt
- 2 large eggs
- 1 cups (237 ml) sour cream
- 1 leek (white and green parts, cleaned)
- 1/4 cup vegetable oil
Instructions
- Melt butter in a skillet over medium heat. Add leeks and cook, stirring occasionally, for 5 minutes, until tender.
- Put potatoes in a pot, cover with cold water, and bring to a boil. Cook until soft, about 20 minutes.
- Drain potatoes and press out excess moisture. Add cooked leeks, cheese, and milk; mash until smooth.
- Refrigerate the mixture for at least 1 hour.
- In a large bowl, mix flour and salt. Add eggs and sour cream; combine.
- Turn dough onto a lightly floured surface, pat into a disc, cover with plastic wrap, and refrigerate for at least 1 hour.
- Roll out chilled dough into a thin circle (about 1/8 inch thick).
- Cut dough into rounds using a biscuit cutter.
- Fill each round with a tablespoon of potato mixture, fold in half, and pinch to seal.
- Set filled pierogi aside on a lightly floured surface.
- Bring a large pot of water to a boil. Cook pierogi in batches (no more than 6 at a time) until they float to the surface.
- Remove pierogi with a slotted spoon and place on a towel to drain.
- Serve pierogi immediately with melted butter, or pan-fry in butter or olive oil.
- Cut the leek in half crosswise, then each piece in half lengthwise (four long sections). Cut each section into thin strips.
- Heat oil in a large pot over medium-high heat. Fry leeks for 1-2 minutes, until lightly browned and crisp.
- Remove leeks with a slotted spoon and place on a paper towel-lined plate to absorb excess oil.
- Sprinkle frizzled leeks over pierogi to serve.
Notes
- For richer flavor, use a combination of cheeses like farmer cheese and cheddar.
- To prevent sticking, lightly dust your work surface and rolling pin with flour when working with the dough.
- Freeze uncooked pierogi on a baking sheet before transferring to a freezer bag for longer storage.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Polish
Nutrition
- Serving Size: 3-4 pierogi
- Calories: 350
- Sugar: 5
- Sodium: 400
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Carbohydrates: 45
- Fiber: 5
- Protein: 10
- Cholesterol: 80
Frequently Asked Questions
What is farmer cheese and what can I substitute?
Farmer cheese is a soft, mild fresh cheese with a slightly dry texture. Ricotta is the closest substitute; cottage cheese drained through a cheesecloth also works well.
How do I know when the pierogi dough is the right consistency?
The dough should be smooth, soft, and only slightly tacky, not sticky. If it clings to the surface while rolling, add flour one tablespoon at a time until manageable.
How do I keep the pierogi from falling apart in the water?
Seal the edges firmly by pressing with your fingers and then crimping with a fork. Make sure there is no filling near the edge before sealing, as filling prevents a tight seal.
Can I freeze homemade pierogi?
Yes. Freeze them in a single layer on a parchment-lined baking sheet until solid, then transfer to a freezer bag. Boil directly from frozen, adding a couple of extra minutes to the cooking time.
Why are the pierogi pan-fried after boiling?
Boiling cooks them through; pan-frying in butter afterward gives them a golden, slightly crispy exterior that is the preferred way to serve them in many Polish households.
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