Polish Pierogi with Potato and Cheese Filling

Classic comfort food from Eastern Europe

These delicious dumplings are stuffed with a creamy potato and cheese mixture that is perfect for any occasion.

2 h
4
Intermediate

Ingredients

For the Dough

2 ½ cups all-purpose flour

1 tsp salt

1 large egg

1 cup sour cream

¼ cup butter

softened

For the Potato and Cheese Filling

3 large potatoes

peeled and quartered

1 cup shredded cheddar cheese

½ cup ricotta cheese

Salt and pepper

to taste

For Boiling

Water

as needed

1 tsp salt

For Serving

½ cup butter

melted

1 onion

finely chopped

Sour cream

for dipping

Preparation

Preparing the Dough

Mix Dry Ingredients

In a large bowl, mix the flour and salt.

Add Wet Ingredients

Add the egg, sour cream, and softened butter.

Knead and Rest Dough

Knead the dough until smooth and elastic, approximately 10 minutes. Cover and let it rest for 30 minutes.

Making the Potato and Cheese Filling

Boil Potatoes

Boil potatoes in salted water until tender, about 15 minutes.

Mash and Mix

Drain and mash the potatoes. Mix in cheddar and ricotta cheese.

Season Filling

Season the mixture with salt and pepper to taste. Let it cool slightly.

Cooking Process

Rolling the Dough

Roll out the rested dough to ⅛-inch thickness on a floured surface.

Filling the Pierogi

Cut the dough into circles using a round cutter, place 1 tablespoon of filling in the center, and fold in half.

Do not overfill the pierogi, or they may burst during cooking. Use a fork to seal the edges securely.

Boiling the Pierogi

Bring salted water to a boil, gently drop in the pierogi, and cook until they float to the top.

Plating & Serving