Polish Potato Pierogi Recipe

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds a different flavor

cottage cheese

🥗Healthier: ricotta cheese

💰Cheaper: cream cheese

Ricotta provides a similar texture with a lighter taste

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients

Boil potatoes in salted water until tender, about 15-20 minutes.

Drain potatoes and let cool slightly before mashing.

In a skillet, melt butter over medium heat and sauté chopped onions until golden, about 5-7 minutes.

Combine mashed potatoes, sautéed onions, salt, pepper, and cottage cheese in a bowl; mix until smooth.

In a separate bowl, mix flour, baking powder, and salt.

Create a well in the flour mixture and add egg and water; mix until a dough forms.

Knead the dough on a floured surface until smooth, about 5 minutes.

Roll out the dough to about 1/8-inch thickness and cut into circles using a glass or cutter.

Place a spoonful of potato filling in the center of each circle.

Fold the dough over the filling and pinch the edges to seal tightly.

Bring a large pot of salted water to a boil and add pierogi in batches; cook until they float, about 3-5 minutes.

Remove pierogi with a slotted spoon and let drain.

In a skillet, heat olive oil and pan-fry the boiled pierogi until golden, about 3-4 minutes per side.

Serve hot, garnished with chives and sour cream.

Cooking Techniques

Spice Level:

Allergens