Pierogies, the classic Polish dumplings, are one of my favorite foods in the entire world. They remind me of childhood, family, and holidays. We would have them for special meals and celebrations, at the annual church picnic, or for ordinary weeknight dinners. No matter the occasion, one thing for sure was that when pierogies were around, people were happy. They are simply that magical.
One day I will write a proper ode to pierogies, but for now, here is a foolproof recipe which will yield classic, delicious pierogies, time after time. I have included a simple potato and cheese filling, but other options are sauerkraut, sautéed onions, Twaróg (Polish pot cheese), or farmer cheese. These are traditional fillings, but certainly feel free to improvise!
for the dough
- 2 cups flour
- 2 eggs
- ½ teaspoon salt
- 5-6 tablespoons water
- Extra flour for rolling out dough
for the filling
- 3 medium-sized yukon gold or russet potatoes, peeled and chopped roughly
- 1 tablespoon salt
- 1 tablespoon butter
- 1 cup white cheddar cheese, shredded
for the topping
- 1 red onion, sliced
- 1 cup sour cream
- ½ cup dill, chopped
Fill a large pot with water. Add the potatoes and salt and bring to a boil. Cook until potatoes are fork tender. Drain in a colander and mash in a large bowl. Add the butter and cheddar cheese. Mix until filling is combined. Set aside.
Place the flour, eggs, and salt in the bowl of a stand mixer with the dough hook or a large bowl if you prefer to knead by hand. Add 5 tablespoons of water and knead the dough until blisters appear. The dough should be soft and not too sticky.
Divide the dough into two parts, working with one at a time. Roll dough out as thinly as you can, but not enough to see through or break, about ⅛ inch. Use a round shape (I used the top of a mason jar lid) to cut out circles.
Spoon about a tablespoon of filling into the center of the circle, dip your finger in a bowl of water and run it along one side of the circle. Fold one side over the other side and pinch it closed. Wetting the edges helps the dough meld together.
Place the pinched pierogies on a baking sheet dusted with flour and let sit for 5-10 minutes to dry out a bit before cooking.
Bring a pot of salted water to a boil. Boil each pierogi for 2-4 minutes, the pierogies will float to the top when they are finished cooking.