How to make PIEROGI (Polish Dumplings)

potato

🥗Healthier: sweet potato

💰Cheaper: mashed potato flakes

Sweet potatoes are more nutritious, while mashed potato flakes are budget-friendly.

cheese

🥗Healthier: cottage cheese

💰Cheaper: processed cheese

Cottage cheese is lower in fat and higher in protein.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour offers more nutrients.

Peel 5 potatoes and chop them into pieces.

Boil the potatoes until tender, then mash them with 1 teaspoon of salt and 1 teaspoon of pepper.

In a mixing bowl, combine 2 cups of flour, 1 teaspoon of salt, and 1 teaspoon of baking powder.

Make a well in the flour mixture and add 1 tablespoon of olive oil and 1 cup of water gradually, mixing until a soft dough forms.

If the dough is too sticky, add more flour as needed.

Once the dough is smooth, refrigerate it for 30 minutes.

For the filling, mix the mashed potatoes with 1 cup of marble cheese, 2 tablespoons of green onion, 1 tablespoon of onion powder, 1/4 teaspoon of basil, and 2 eggs.

Roll out the dough as thin as possible on a floured surface.

Use a cup to cut out rounds from the rolled dough.

Take a round of dough, place a scoop of filling in the center, and fold it over, sealing the edges with a fork.

In a skillet, braise some onions with 3 tablespoons of water until softened.

Preheat the oven and cook bacon and sausages until crispy.

Boil water in a large pot and add the pierogi in batches, cooking until they float to the surface.

Remove the pierogi with a slotted spoon and drain them.

In the skillet, heat 2 tablespoons of olive oil and pan-fry the boiled pierogi for about 30 seconds until golden brown.

Serve the pierogi topped with sour cream, braised onions, sauerkraut, and chopped bacon.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens