Eastern European

Pierogi

Name: Pierogi
Total time: 60 min
Yield: 4 servings
Cuisine: Eastern European
Ingredients: 3 cups all-purpose flour; 1 large egg; 1/2 cup warm water; 2 large russet potatoes (peeled and cubed); 1 cup farmer's cheese or ricotta; 1/2 cup unsalted butter; 1 tsp salt

Pillowy Polish dumplings stuffed with creamy potato and cheese, pan-fried in butter until golden — comfort food the whole family will ask for again.

60 minutes

Serves 4

Main

Contains common allergens

Egg Dairy Wheat

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Instructions

6 steps

1
Boil the potatoes until fork-tender (about 15-20 minutes). Drain and mash until completely smooth, then stir in the cheese and season with salt and pepper to taste. Let cool.

2
In a large bowl, whisk together the flour and salt. Add the egg and warm water, kneading until a smooth, elastic dough forms. Let it rest for 15 minutes covered with a damp towel.
3
Roll the dough out on a floured surface to about 1/8-inch thickness. Use a glass or biscuit cutter to cut out 3-inch circles.
4
Place a small spoonful of the potato and cheese filling in the center of each circle. Fold the dough over into a half-moon shape and pinch the edges tightly to seal.
5
Bring a large pot of salted water to a gentle boil. Drop the pierogi in batches; they are ready when they float to the surface (about 3-4 minutes).
6
Sauté the boiled pierogi in a skillet with melted butter over medium heat until they develop a golden-brown, crispy exterior. Serve with sour cream.

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