Classic Polish dumplings filled with creamy mashed potatoes and farmer's cheese, boiled until tender. Served with caramelized onions and sour cream for Poland's most beloved comfort food, perfect for celebrations and everyday meals.
0 of 12 ingredients checked
12 items
Boil potato chunks in salted water until very tender, about 20 minutes
Drain potatoes thoroughly and mash until completely smooth with no lumps
Mix mashed potatoes with farmer's cheese, salt, and white pepper until well combined
Let filling cool to room temperature
Make dough by combining flour and salt in large bowl, create well in center
Add egg, oil, and warm water to well and mix until shaggy dough forms
dough on floured surface for 8-10 minutes until smooth and elastic
Cover dough with damp cloth and let rest for 20 minutes
Roll dough on floured surface to 2mm thickness
Cut dough into 8cm circles using glass or cutter
Place 1 tablespoon filling in center of each circle
Fold dough over filling to create half-moon and seal edges firmly by pressing and crimping
Bring large pot of salted water to boil
Working in batches, add pierogi to boiling water and cook until they float to surface plus 3 minutes, about 5-6 minutes total
Remove pierogi with slotted spoon and drain well
Meanwhile, melt butter in large skillet over medium heat
Add sliced onions and cook, stirring frequently, until deep golden brown and , about 20 minutes
Serve pierogi topped with onions and dollop of sour cream
