Polish Potato Pierogi
Pierogi has been an iconic dish in Poland for centuries, with the potato-filled version being the most well-known. This simple but satisfying dish was traditionally served at festivals, fairs, and family gatherings. Potato pierogi became widespread in the 18th century when potatoes became available in Poland and became a staple food for the people. The kitchen fills with a festive atmosphere as the pierogi slowly cook in the hot water. The aroma of soft potato filling and fried onions floods the home. The softness of the dough and the balance of the well-seasoned filling make this dish truly lovable. Tip: You can mix a little grated smoked cheese into the filling if you want a richer flavor.
Ingredients for this recipe
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Preparation Steps
1
Sift the all-purpose flour into a large bowl, add the salt, then the egg, and gradually add the water while mixing. Once combined, transfer the dough to a lightly floured surface and knead for 8–10 minutes until smooth and elastic. TIP: The dough should be soft, but not sticky.
2
Cover the dough with a clean kitchen towel and let it rest at room temperature for 30 minutes. This will improve its elasticity and make it easier to shape.
3
Peel and chop the potatoes, then boil them in salted water until tender, about 15 minutes. Drain and mash until smooth. Let it cool.
4
Finely chop the onion. Heat the sunflower oil in a skillet over medium heat, and sauté the onion until golden brown. Mix the caramelized onion into the mashed potatoes. Season with salt to taste. TIP: The sweetness of the onion perfectly balances the simplicity of the potatoes.
5
Roll out the rested dough to a thickness of about 2 mm. Using a glass or cookie cutter, cut out circles, and place a spoonful of potato filling in the center of each.
6
Fold the circles in half to form a half-moon shape, then firmly press the edges together with your fingers or a fork to seal. TIP: If the dough is dry, slightly moisten the edges with water to help them stick together.
7
Bring a large pot of salted water to a boil. Cook the pierogi in batches for 3–4 minutes, until they float to the surface. Cook for another 1–2 minutes.
8
Remove the pierogi with a slotted spoon and serve hot with sour cream and the remaining fried onions. TIP: You can also pan-fry the cooked pierogi in a little oil for a crispier texture, if desired.
