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Pierogi (Traditional Polish Dumplings)
Pierogi (Traditional Polish Dumplings)
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Prep Time:
60 minutes
Cook Time:
55 minutes
Total Time:
115 minutes
Generations-old Polish pierogi recipe filled with white cheese, potatoes, and mushrooms.
Ingredients:
  • 3 tablespoons vegetable oil, or as needed
  • 3 onions, chopped
  • 2.5 cups mushrooms, peeled and sliced
  • 7 potatoes, peeled and boiled
  • 1.3333333730698 (15 ounce) containers farmer's cheese
  • 1 tablespoon sour cream
  • salt and ground black pepper to taste
  • 8 cups all-purpose flour, or more as needed
  • 2 large eggs
  • 6 tablespoons unsalted butter, room temperature
  • 2 cups lukewarm water
Instructions:
  • In a large skillet over medium heat, sauté onions and mushrooms in oil until soft, about 15 minutes. Remove from heat and set aside.
  • Process the potatoes and farmer's cheese separately until smooth, then combine in a large bowl. Mix in the onion-mushroom mixture, sour cream, salt, and pepper until well combined. Set the filling aside.
  • Create dough: On a pristine work surface, mound flour and shape a hollow in the middle. Introduce eggs into the hollow. Incorporate butter and a couple of tablespoons of tepid water. Combine using your hands, integrating additional tepid water, one spoonful at a time. Work the dough until it is supple and velvety, incorporating extra flour onto the work surface if required.
  • Roll out a quarter of the dough until it's 1/8 inch thick. Cut out circles using a glass or round cookie cutter, saving any leftover dough for later use. Put 1 teaspoon of filling in the middle of each circle. Fold the dough into a half-moon shape, sealing the edges by pinching them together. Cover pierogi with a clean dish towel and repeat the process with the rest of the dough and filling.
  • Bring a large pot of gently boiling salted water to life. Cook pierogi in batches of 20 at a time until they elegantly float to the surface, for 10 to 15 minutes. Lift out with a slotted spoon and let drain in a strainer.

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