Filled dumplings of Central and Eastern European origin, made by wrapping unleavened dough around a savory or sweet filling and cooking them in boiling water.
Prep Time
45 minutes
Cook Time
15 minutes
Total Time
1 hour
Difficulty
Hard
Skills Required
Dough Making, Shaping
Ingredients & Nutrition
500 kcal
Calories
20g
Protein
20g
Fat
60g
Carbs
4g
Fiber
4g
Sugar
600mg
Sodium
- 2 cups (for dough) All-Purpose Flour
- 1 (for dough) Egg
- 1/2 cup (for dough) Sour Cream or Water
- 1 lb, for filling Potatoes
- 1 cup, for filling Cheddar Cheese or Farmer's Cheese
- 1, chopped and sautéed Onion
- for serving Butter
Equipment Needed
- Large Pot
- Mixing Bowls
- Rolling Pin
- Skillet
Let AI Suggest Variations
- Try different fillings like sauerkraut and mushroom, or sweet cheese.
- Pan-fry the boiled pierogi in butter for a crispy texture.
- Serve with caramelized onions and bacon bits.
- Make a sweet version with a fruit filling, like blueberries or cherries.
Instructions:
1. For the dough, combine flour, egg, and sour cream/water. Knead until smooth. Let it rest.
2. For the filling, boil and mash potatoes. Mix with cheese and half of the sautéed onions.
3. Roll out the dough thinly and cut out circles.
4. Place a spoonful of filling on each circle. Fold in half and press the edges to seal.
5. Boil the pierogi in salted water for 3-5 minutes, or until they float.
6. Serve topped with melted butter and the remaining sautéed onions. Sour cream on the side is also popular.