Description
A simple and versatile recipe for Polish dumplings filled with creamy mashed potatoes and cheese, perfect for busy weeknight dinners or gatherings.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 large egg
- ½ cup warm water
- ½ teaspoon salt
- 2 tablespoons butter, melted
- 2 large potatoes, peeled and chopped
- 1 cup farmer’s cheese or cottage cheese
- 1 small onion, finely chopped and sautéed
- 2 tablespoons butter (for frying)
- Sour cream (for serving)
Instructions
- In a large bowl, combine flour, egg, salt, warm water, and melted butter. Knead until smooth, cover, and let rest.
- Boil chopped potatoes until soft. Drain and mash with cheese and sautéed onions. Let cool.
- Roll out dough on a floured surface. Cut circles, fill with potato mixture, fold and seal tightly.
- Bring a pot of salted water to a gentle boil. Drop in pierogi and cook until they float, about 3–4 minutes. Remove with slotted spoon.
- Optionally, pan-fry in butter until golden and crisp. Serve with sour cream and fresh herbs if desired.
Notes
Use evenly mashed potatoes for a smooth filling. Keep the filling cool before filling the dough to avoid sogginess. Press edges tightly to prevent leaks during cooking.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Boiling and Pan-Frying
- Cuisine: Polish
Nutrition
- Serving Size: 2 dumplings
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 80mg