How to make Pierogi at Home

0

Pierogi are traditional potato, onion and cheese dumplings from Poland. The recipe was given to us by a Polish lady, who made them as a thank-you gift.

Serves 4 (divides in half or doubles easily)

Ingredients

For the dumpling:
220g plain flour
1 egg yolk
2 tablespoons of vegetable or olive oil
Enough warm water to bind
Pinch of salt

For the filling:
1 large onion, chopped finely
2 large potatoes, peeled, cooked, mashed and seasoned
220g cottage cheese, mashed with a fork

Instructions

To make the dumpling wrapper:

1. Put the flour in a bowl. Add an egg yolk and 2 tablespoons of oil.

2. Mix, and add a little warm water until the dough comes together.

3. Knead into a smooth ball.

4. Cover in cling film and leave to rest while you make the filling.

To make the filling:
1. Fry the onion in butter until it is translucent.

2. Mix with the mashed potato.

3. Add the cheese, salt and pepper and mix.

4. Divide the dough into small balls. Roll each one out into a small circle.

5. Fill each dumpling wrapper with a little mixture and bring up the dough to cover. Seal the edges with a little water. (The filling swells up so don’t fill too much).

6. Simmer in lots of boiling water for a few minutes until cooked. The dumplings will look fluffier and fuller.

7. Drain and serve with sour cream or melted butter.

Recipe Note
– You need to buy the cottage cheese in a Polish, Moldovan or Russian shop. The cottage cheese we eat from a tub from the supermarket is not the same – it is too soft. Real cottage cheese is firm and is a fermented product so it is good for your gut bacteria and microbiome.

– You can cheat and use Philadelphia cream cheese instead of cottage cheese but it’s not authentic.

– You can add herbs like sage or thyme to the cheese.

– If you don’t feel like making your own pierogi at home but would like to try them, you’ll find them in the frozen section of Polish and Eastern European shops.

 

YOU MAY ALSO LIKE

Parsnip and Cheddar Soup
Courgette and Cumin Soup
Pot Roast with Star Anise
Potato and Corned Beef Hash Filo Pie
Dutch Fried Tomatoes
Lime curd
Tips for Filling a Jam Sponge Cake
Shredded Chicken with Garlic Sauce
Warm Potato Salad with Spicy Buttermilk Dressing

Crisp buttery vanilla waffles

Related Recipes and Features

Stand-by Tomato Sauce This tomato sauce is superb to use in any pasta dish from Spaghetti Bolognese to lasagne. It can be made in advance and left in the fridge for up to 4...
How to Make Madeira and Mustard Turkey Gravy Adding a fortified wine like Madeira or sherry to the turkey juices along with some chicken stock makes a rich gravy. Use red or white wine if you don...
Morcilla and Red Pepper Canapés Morcilla is a black pudding made with pork blood, pork fat, rice and sometimes onions – similar to Irish black pudding, its spicing and seasoning chan...
Irish Boxty Potato Pancakes A traditional Irish potato dish, boxty was traditionally cooked on a cast-iron griddle over an open fire. You can cook it in a non-ridged skillet or i...
Southern buttermilk biscuits Buttermilk biscuits are a great American Southern favourite - this is from the Lee Brothers Cookbook. This recipe uses American cup measures. Makes...
Recipes from an Italian Butcher: Mascarpone-stuffed Chicken Called Petti Farciti al Mascarpone in the original Italian, this dish is from Recipes from an Italian Butcher, the new book from The Silver Spoon Kitc...
Share.
Follow

Follow this blog

Get a weekly email of all new posts.

Email address