Homemade Pierogi Recipe for a Cozy Night
A comforting dish that brings warmth and joy, these delightful dumplings are filled with creamy potatoes and savory cheeses, perfect for sharing with family or friends.
Servings: 4 servings
Equipment
- Mixing Bowl
- Pot
- Skillet
- Rolling Pin
- Round Cutter
Ingredients
Dough Ingredients
- 4 cups All-purpose flour Foundation of the pierogi dough.
- 2 large Eggs Adds richness and helps bind the dough.
- 1 cup Warm water Hydrates the flour for a cohesive dough.
- 1 teaspoon Salt Enhances flavor.
Filling Ingredients
- 2 cups Peeled and diced potatoes Provides a creamy texture for the filling.
- 1 cup Cottage cheese Adds creaminess and slight tang.
- 1 medium Onion Finely chopped and sautéed until golden brown.
- pinch Black pepper Adds spice to the filling.
Instructions
- In a large mixing bowl, combine 4 cups of all-purpose flour and 1 teaspoon of salt. Create a well in the center and add 2 large eggs. Gradually mix the flour into the eggs using your hands or a fork.
- Slowly pour in about 1 cup of warm water while mixing to form a dough. Knead the dough for about 5 to 7 minutes on a floured surface until it becomes smooth and elastic. Cover the dough with a kitchen towel and let it rest for 30 minutes.
- While the dough rests, peel and dice 2 cups of potatoes. Place them in a pot of salted water and bring to a boil. Cook until the potatoes are tender, about 15-20 minutes.
- Once the potatoes are cooked, drain them and let them cool slightly. Mash the potatoes in a bowl until smooth. Stir in 1 cup of cottage cheese, the sautéed onion, and a pinch of black pepper. Mix thoroughly until combined and set aside.
- After the dough has rested, divide it into two portions for easier handling. Roll out one portion on a floured surface to a thickness of about 1/8 inch.
- Using a round cutter or glass, cut circles from the rolled dough, approximately 3 inches in diameter. Gather the scraps and re-roll to cut more circles.
- Place about 1 tablespoon of the potato filling in the center of each dough circle. Fold the dough over to create a half-moon shape, pressing the edges firmly to seal. Ensure there are no air pockets inside.
- Bring a large pot of salted water to a boil. Gently drop the pierogi into the boiling water, being careful not to overcrowd the pot. Cook for about 3-4 minutes, or until they float to the surface.
- Once they float, allow them to cook for an additional minute before using a slotted spoon to remove them from the water. Place them on a plate, and continue cooking the remaining pierogi.
- If desired, for added flavor, sauté the cooked pierogi in a skillet with a small amount of oil until they are golden brown and crispy on the outside.
- Serve the pierogi warm with your choice of toppings such as sour cream, sautéed onions, or fresh herbs.
Notes
Feel free to explore variations of this recipe to suit your taste preferences, such as adding different cheeses or vegetables to the filling.