Description

Homemade pierogi are delightful dumplings filled with creamy potatoes and tangy cheese, making them a perfect comfort food for chilly evenings or festive gatherings. With their tender dough and rich flavors, these little pockets of joy are sure to impress family and friends alike. Enjoy them sautéed to golden perfection and served with a drizzle of melted butter and crispy onions.

Ingredients

Scale

2 cups all-purpose flour
1 tsp salt
1/2 cup warm water
1 large egg
2 medium starchy potatoes (about 1 cup mashed)
1 cup cottage cheese
1 medium onion, sautéed in butter

Instructions

Create the Dough: In a large bowl, combine flour and salt. Make a well in the center, adding the egg and warm water gradually until a smooth dough forms. Knead for about 5 minutes until elastic.
Prepare the Filling: Boil peeled potatoes until fork-tender, then drain and mash. Mix in cottage cheese, sautéed onions, salt, and pepper to taste.
Roll Out the Dough: On a floured surface, roll out small portions of dough until thin. Cut out circles using a round cutter (approximately 3 inches).
Fill and Seal: Place about one tablespoon of filling in each circle. Fold over, pinch edges firmly to seal, or use a fork for crimping.
Boil Dumplings: Bring salted water to boil in a large pot. Drop pierogi in batches; cook until they float (about 3–4 minutes).
Sauté for Flavor: Heat butter in a skillet over medium heat. Add boiled pierogi and sauté until golden brown on both sides (about 3–5 minutes per side).

Prep Time: 30 minutes
Cook Time: 20 minutes
Category: Main
Method: Boiling/Sautéing
Cuisine: Eastern European

Nutrition

Serving Size: 4 pierogi (150g)
Calories: 320
Sugar: 2g
Sodium: 480mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 3g
Protein: 10g
Cholesterol: 60mg

Keywords: For variations, consider using sauerkraut or mushrooms as fillings. To store leftovers, keep them in an airtight container in the fridge for up to three days or freeze before boiling.