Pierogi
Classic Polish dumplings with a simple potato and cheese filling, served with sour cream and a red sauce. These are boiled then pan-fried for a crispy finish.
- Total time
- 45 min
- Servings
- 4
- Calories
- 450
- Protein
- 15g
Ingredients
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Open the appInstructions
Step 1
Boil the 2 potatoes in salted water until fork-tender, about 15 minutes. Drain and mash with 1 cup cheddar cheese until smooth.
Step 2
In a bowl, mix 2 cups flour, 0.5 cup water, and 1 egg until a dough forms. Knead on a floured surface for 5 minutes until smooth.
Step 3
Roll the dough thin (about 1/8 inch) and cut into 3-inch circles. Place a spoonful of filling in the center of each circle.
Step 4
Fold the dough over the filling and press edges to seal. Boil the pierogi in salted water until they float, about 3-4 minutes.
Step 5
Melt 2 tbsp butter in a skillet over medium heat. Fry the boiled pierogi until golden and crispy, about 3 minutes per side.
Step 6
Serve the pierogi hot with 0.5 cup sour cream and 1 cup marinara sauce on the side.
Tools you’ll need
- large pot
- skillet
- rolling pin
- mixing bowl
- masher
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