Cookwith

Name: Polish Pierogi with Potato and Cheese Filling
Prep time: 45 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 1/2 tsp salt; 1 large egg; 1/2 cup warm water (plus more as needed); 1 cup farmer's cheese or ricotta; 1/2 cup cooked and cooled potato, mashed; 1 small onion, finely chopped; 2 tbsp unsalted butter; 1/4 tsp black pepper; 1/4 tsp salt; 2 tbsp fresh parsley, chopped (plus more for garnish); 1 tbsp vegetable oil (for sautéing onions)

Polish Pierogi with Potato and Cheese Filling

SavoryDate1253

These classic Polish pierogi are filled with a creamy mixture of farmer's cheese, mashed potatoes, and sautéed onions, delivering a comforting balance of flavors and textures. Each dumpling is handmade, boiled, and then topped with golden, crispy onions and fresh parsley for a beautiful and inviting finish. Perfect for sharing at the dinner table, these pierogi are both nostalgic and visually stunning, making them a wonderful centerpiece for any meal. Their pillowy dough and savory filling make them irresistible, and the golden onion topping adds a pop of color and crunch.

Ingredients

Instructions

In a large bowl, combine flour and salt. Make a well in the center, add the egg, and gradually mix in warm water. Knead until a smooth, elastic dough forms (about 5-7 minutes). Cover and let rest for 20 minutes.
Meanwhile, in a skillet, heat vegetable oil over medium heat. Add chopped onion and sauté until golden brown, about 8-10 minutes. Set aside half the onions for topping.
In a bowl, mix together farmer's cheese (or ricotta), mashed potato, half the sautéed onions, black pepper, salt, and parsley until well combined.
On a floured surface, roll out the dough to about 1/8-inch thickness. Cut into 3-inch rounds using a cutter or glass.
Place a heaping teaspoon of filling in the center of each round. Fold over and press the edges to seal, using a fork for a decorative edge if desired.
Bring a large pot of salted water to a gentle boil. Working in batches, drop pierogi in and cook until they float to the surface, about 3-4 minutes. Remove with a slotted spoon.
In a skillet, melt butter over medium heat. Add boiled pierogi and remaining sautéed onions. Sauté until lightly golden on both sides.
Serve hot, sprinkled with extra parsley and the crispy onions.