How to Make Pierogi - An Easy and Authentic Polish Recipe.

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.

Make the dough: In a mixer fitted with a dough hook, mix half of the flour with all of the salt and hot water. Mix slowly for a few minutes until fully incorporated. Add the rest of the flour and mix until the dough comes together and easily slides off the hook.

Place dough in a bowl. Cover it with plastic wrap and let rest while you prepare the filling.

Make the filling: Peel and quarter the potatoes. Place them in a large pot, and cover with cold water. Add salt. Place over high heat, and bring to a boil. Cook until fork-tender. Drain and let cool down completely.

Melt 2 tbsp butter in a skillet. Dice the onion and sauté on medium low until translucent.

Add cheese and about half of the sautéed onion to the potatoes and mash until well incorporated. Season with salt and pepper to taste.

On a floured surface, roll out a third of the dough to a bit less than 1/8 inch thick. Using a glass or cookie cutter cut out as many circles as possible.

Place a ball of filling in the center of each dough circle. Holding the circle in your hand, fold dough over filling, and pinch the edges, forming a well-sealed crescent.

Bring a pot of salted water to a rolling boil. Place pierogi in boiling water in batches. They will sink to the bottom and then rise to the top when they're done. Once they rise, let them cook for about a minute more.

Remove pierogi from pot, and transfer to sauté pan. Toss with butter and onion until well coated to prevent sticking. Serve immediately.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens