Country:
Poland
Ingredients:
For the Dough:
- 2 cups flour, plus more as needed
- 1 teaspoon salt
- 3 tablespoons butter
- 1 large egg, beaten
For the Filling:
- 1/2 pound potatoes
- Salt and pepper
- 3 tablespoons butter
- 3 medium yellow onions (about 8 ounces each), finely chopped
- 1/2 cup farmers cheese (aka pressed cottage cheese)
For Serving:
- Butter, for pan-frying (optional)
- Sour cream, for garnish
- Chopped fresh parsley or dill, for garnish
Instructions:
- Dough: Add the flour and salt to a large bowl; whisk to combine. In a small saucepan, heat ½ cup water and the butter until butter is melted, about 3 minutes. Pour the buttery liquid into the flour, stirring it in as you add it. (The dough will be crumbly and flaky) Stir in the egg until combined and move the dough to a lightly floured surface and knead until smooth, 5 minutes or so. Cover the dough with a dampened towel or plastic wrap and let rest at room temperature for approx. 30 minutes.
- Peel and cut potatoes and boil until they are tender.
- While the potatoes cook, prepare the onions. In a skillet, melt the butter over medium-high. Add the onions, add salt and pepper, and cook, stirring occasionally, until golden-brown and softened, about 12 minutes. (Set aside about 1 cup of onions for garnish)
- Strain the cooked potatoes, put them in a bowl and add the onions and cheese. Stir to combine and add some salt and pepper to taste.
- Bring a large pot of water (add some salt) to a boil.
- Prepare the dough by cutting it into two even pieces. (You’ll want to leave 1/2 under the towel to stay moist) Add some flour to your work surface (large cutting board or cookie sheet works well or parchment paper on your counter) then roll out one portion of dough until ⅛-inch thick. Using a 3-inch cookie cutter (I just use a glass) cut circles of dough. (I save the scraps to boil as homemade pasta, kids love it.)
- Working with one circle at a time, spoon tablespoon of filling onto the middle of it and fold the dough in half to enclose the filling, bringing the edges together to form a crescent shape. Pinch the two sides together, pushing in the filling as needed. Make sure the potato mixture does not break the seal. It helps to dip your fingers in water to moisten the dough to help the two sides adhere together.
- To cook the pierogi, add (maybe 5-6 at a time) to the pot of boiling water. Let them cook until they rise to the surface, about 2 minutes, then cook another 2 to 3 minutes until puffy.
- Serve hot. Top with any browned butter from the pan, warmed reserved onions, sour cream and herbs.
Allergy Information:
Peanut Free
Tree Nut Free
Diet Information:
Pescatarian
Submitted by:
Patricia Rydlak
Manager
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