Traditional Polish Pierogi with Cheese and Potatoes Recipe

Polish Pierogi with Potatoes and Cheese

Polish Pierogi, a quintessential treat in Polish cuisine, have a delightful, hearty filling that speaks of comfort and tradition. These dumplings, with their tender dough and savory filling of potato and cheese, come alive with a dash of onion and a dollop of creamy sour cream. Perfect for a cozy dinner for two, this dish is an exquisite blend of simple ingredients and rich flavors that encapsulate Eastern European culinary charm. Dive into this culinary journey that requires precision and a delicate touch, promising a delectable dinner that is both a labor of love and a reward in taste.

Serves: 2, Difficulty: Expert

Preparation Time: 40 minutes, Cooking Time: 30 minutes

Ingredients

• 200g All-purpose flour
• 1 Egg
• 100ml Water
• 4g Salt
• 200g Potatoes
• 100g Farmer’s cheese
• 1 Onion
• 40g Butter
• 100g Sour cream
• 4g Pepper
• 4g Chives

Method

• Begin by peeling and boiling the potatoes in lightly salted water until completely tender, approximately 20 minutes.
• While the potatoes cook, finely chop the onion. In a pan, melt 20g of butter and sauté the onion until golden.
• Drain the potatoes and mash them with the sautéed onion, 20g butter, and farmer’s cheese. Season with salt and pepper. Allow the mixture to cool.
• For the dough, combine the flour, egg, water, and a pinch of salt. Knead until smooth. Let it rest for 15 minutes.
• Roll the dough out to a thin sheet and cut into 7cm circles.
• Place a spoonful of the potato and cheese mixture onto each dough circle. Fold in half, sealing the edges with a fork.
• Bring a large pot of salted water to a boil and cook the pierogi in batches, until they float, approximately 3 minutes each.
• Serve the pierogi with sour cream, and garnish with finely chopped chives.

Tips

• Ensure the dough is neither too sticky nor too dry for the best texture.
• For a golden finish, sauté the cooked pierogi in butter.

Nutritional Information