Polish Pierogi
Pierogi are known as the national dish of Poland, with roots dating back to the Middle Ages. Originally served on festive occasions such as Christmas or weddings, they quickly became an everyday dish in Polish households. The most classic filling is a mixture of potato and cheese, which is both filling and pleasantly mild in flavor. Imagine the aroma of freshly cooked pierogi filling the kitchen as you serve them to your family with fried onions and sour cream. The secret to the dough lies in resting it, which makes it flexible and easy to shape. Use cooled potatoes for the filling so they don't soak the dough. Tip: In addition to the classic filling, try it with mushrooms, cabbage, or sweet cheese - the possibilities are almost endless!
Ingredients for this recipe
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Preparation Steps
1
Sift the flour into a large bowl, add the salt, and crack in the egg. Gradually add the water while mixing. Once the dough comes together, transfer it to a floured surface and knead until smooth, about 8–10 minutes. TIP: The dough is ready when it's soft and doesn't stick to your hands.
2
Cover the dough with a kitchen towel and let it rest at room temperature for 30 minutes. This helps make it easier to roll and shape.
3
Peel the potatoes, dice them, and boil them in salted water until tender, about 15 minutes. Drain and mash them. Once slightly cooled, mix in the farmer's cheese and season with salt.
4
Finely chop the onion and sauté it in oil in a pan until golden brown. Mix half of the sautéed onion into the filling, and set aside the other half for serving. TIP: Caramelizing the onion enhances its sweet aromas.
5
Roll out the dough thinly (about 2 mm thick), then use a glass to cut out circles. Place a spoonful of the potato-cheese filling in the center of each circle.
6
Fold the dough circle in half and firmly press the edges together with your fingers or a fork to prevent the filling from leaking out during cooking. TIP: If needed, moisten the edges of the dough with water for better adhesion.
7
Bring a large pot of salted water to a boil, add the pierogi in batches, and cook for 3–4 minutes until they float to the surface. Cook for another 1–2 minutes, then drain.
8
Serve warm with sour cream and the reserved sautéed onion. TIP: For a crispier texture, you can pan-fry the cooked pierogi in a little oil until golden brown.
