Description
Traditional Polish pierogi filled with a savory mixture of potatoes, cottage cheese, and onions, perfect when served with sour cream and currant jelly.
Ingredients
Units
- 4 cups flour
- 1/2 cup oil
- 1 cup cold water
- 1 tsp salt
- 3 large potatoes, boiled
- 1 medium onion, chopped
- 1-2 Tbsp butter
- 1 Tbsp water
- 16 ounces cottage cheese
- Salt, to taste
- Black pepper, to taste
Instructions
- To make the dough, mix the flour, oil, cold water and salt until a soft dough forms. Cover it with a towel and let it rest for thirty minutes before rolling it out.
- To prepare the filling, boil the potatoes until they are soft. Peel off the skins and mash the potatoes. Let them cool. In a separate pan, melt the butter over medium heat. Add the chopped onion and cook them until they are tender, adding the water as they cook to help keep them soft. Chop up the cooked onion into a purée with a blender or a knife. Combine the cold mashed potatoes, onion purée and cottage cheese in a bowl. Season the filling with salt and pepper to taste.
- Roll out the dough on a lightly-floured surface as thinly as possible without it tearing. Using a cup or a cookie cutter, cut out circles that are roughly 3 1/2 inches in diameter. Working with the circles one at a time, spoon several teaspoons of filling in the center of the circle. Brush the edges of the dough with water. Fold the circle over to make a semi-circle, sealing the dough and crimping the edges together with your fingers. Make sure that no filling is leaking out of the edges and that the dough is not torn.
- To cook the dumplings, place them several at a time in a large pot of boiling water. They will sink and touch bottom. Let them cook for several minutes until they rise to the top. Serve them immediately with sour cream and currant jelly.
- This recipe yields 50-60 pierogi depending on how thinly you roll out the dough. I made a smaller batch by cutting the dough in fourths and the filling in thirds.
Notes
- Rest the dough for 30 minutes before rolling — this relaxes the gluten so it doesn’t spring back and turn chewy.
- Roll the dough as thin as you can without tearing it; thick dough overwhelms the filling and turns tough when boiled.
- Freeze uncooked pierogi in a single layer on a sheet tray before bagging them — they boil straight from frozen with just a few extra minutes.
- Leftover boiled pierogi are better pan-fried in butter until golden than reheated in the microwave.
- Prep Time: 60 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1
- Sodium: 300
- Fat: 10
- Carbohydrates: 35
- Fiber: 2
- Protein: 8