Delicious Polish Pierogi with Potato and Cheese Filling

Polish Pierogi Delight

Delve into the comforting and rich flavors of Poland with this delectable Pierogi dish. Pierogi are traditional Polish dumplings filled with various ingredients. Our rendition features a sumptuous blend of potatoes and farmer’s cheese, complemented by a rich, buttery onion topping. You and your companion are in for a taste of Poland, with flavors and textures that are both satisfying and memorable.

Serves: 2, Difficulty: Expert

Ingredients

• 250 g flour
• 1 egg
• 1.2 liters water
• 500 g potatoes, peeled and boiled
• 200 g farmer’s cheese or ricotta
• 1 onion, finely chopped
• 4 g salt
• 4 g pepper
• 60 g butter, melted
• 250 g sour cream
• 2 g chives, chopped

Method

• In a large bowl, combine 250 g of flour with 1 egg, 60 g of melted butter, and 250 ml of water. Mix until a dough forms. Knead the dough until smooth, cover it, and let it rest for 30 minutes.
• In a separate bowl, mash the boiled potatoes and mix with 200 g of farmer’s cheese or ricotta. Add 2 g of salt and 2 g of pepper.
• Roll the dough out on a floured surface until it is 3 mm thick. Cut the dough into circles using a cookie cutter or glass.
• Place a teaspoon of the potato and cheese filling on each dough circle. Fold the dough over the filling and press the edges with a fork to seal.
• In a large pot, bring 1 liter of water to a boil. Add a pinch of salt. Cook the pierogi in batches, boiling until they float to the surface, about 3-4 minutes.
• In a skillet, sauté the finely chopped onion in the remaining 30 g of melted butter until golden brown.
• Place the boiled pierogi on a serving platter, and drizzle with the sautéed onions and butter. Garnish with chopped chives.
• Serve with 250 g of sour cream on the side for dipping.

Tips

• Ensure the dough is rolled evenly to avoid thick or thin spots.
• Keep the filling moist, but not too wet, to avoid leakage.
• Serve the pierogi hot for the best taste.

Nutritional Information