Classic Potato & Cheese Pierogi
Classic Potato & Cheese Pierogi are comforting homemade dumplings filled with buttery potatoes and cheese. Perfect for cozy dinners or gatherings, they bring warmth and smiles all-around.
Equipment
- Large mixing bowl
- Pot for boiling
- Rolling Pin
- Round cutter (3-4 inches in diameter)
- Frying pan for sautéing Optional
Ingredients
For the Dough
- 2 cups all-purpose flour
- 1 large egg
- 1/2 teaspoon salt
- 1/2 cup water
For the Filling
- 2 large russet potatoes peeled and cubed, about 1 pound or 450g
- 1 cup cottage cheese or farmer's cheese
- 1/4 cup sour cream
- 1 teaspoon salt
- Freshly ground black pepper to taste
Instructions
Prepare the Dough
- Start by combining the flour and salt in a large mixing bowl to create a cozy base for your pierogi.
- Tip: Make a well in the center before adding the egg and water to help blend the ingredients smoothly.
- Mix until a soft dough forms, then knead on a floured surface for about 5 minutes until it’s smooth and elastic. Wrap it in plastic wrap and let it rest for 30 minutes while the flavors meld.
Cook the Potatoes
- Boil the cubed potatoes in a pot of salted water until tender, about 15-20 minutes. Drain and let them cool slightly before mashing them until smooth.
- Tip: Use a potato ricer for an extra fluffy filling that will melt in your mouth.
Make the Filling
- In a bowl, combine the mashed potatoes, cottage cheese, sour cream, salt, and black pepper. Taste and adjust the seasoning as needed. Allow the mixture to cool completely.
Shape the Pierogi
- Roll out the dough on a floured surface until it’s about 1/8 inch thick. Cut out circles using your round cutter. Place a teaspoon of the potato and cheese filling in the center of each circle.
- Tip: Make sure to seal the edges tightly to avoid any leaks during cooking.
Cooking the Pierogi
- Bring a large pot of salted water to a gentle boil. Add pierogi in batches, ensuring not to overcrowd the pot. Cook for about 3-4 minutes after they float to the surface. Remove with a slotted spoon.
- Tip: For added texture, sauté the boiled pierogi in butter until golden brown before serving.
Notes
Pro tips: Use cold potatoes for the filling for a creamier texture. Don’t rush the dough resting time; it makes a difference in elasticity. Experiment with different cheeses to find your perfect flavor profile. To freeze, lay uncooked pierogi in a single layer on a baking sheet, then transfer to a bag once frozen.