Pierogi

Name: Pierogi
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Yield: 4 servings
Cuisine: Eastern European
Ingredients: 3 cups all-purpose flour; 2 eggs; 1/2 tsp salt; 1/2 cup sour cream; 2 lbs russet potatoes, peeled; 2 cups sharp cheddar cheese, shredded; 4 tbsp butter; 2 medium onions, sliced; to taste black pepper; 6 quarts water (for boiling dough)

Traditional Polish crescent-shaped dumplings with a soft, pillowy dough and savory potato-cheese filling. Pan-fried until golden and served with caramelized onions and sour cream.

70 minMediumServes 4380 cal/serving

Eastern EuropeanAppetizerStovetopVegetarian

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Ingredients

3 cups all-purpose flour
2 eggs
1/2 tsp salt
1/2 cup sour cream
2 lbs russet potatoes, peeled
2 cups sharp cheddar cheese, shredded
4 tbsp butter
2 medium onions, sliced
to taste black pepper
6 quarts water (for boiling dough)

Instructions

1

Combine 3 cups all-purpose flour, 2 eggs, 1/2 tsp salt, and 1/2 cup sour cream in a bowl. Mix until a soft dough forms. Knead for 5 minutes until smooth. Let rest for 30 minutes.
2

Meanwhile, boil 2 lbs peeled russet potatoes in salted water until very tender, about 20 minutes. Drain and mash with 2 tbsp butter, pepper, and mix in 2 cups sharp cheddar cheese, shredded.
3

On a floured surface, roll out dough to 1/8-inch thickness. Cut into 3-inch circles.
4

Place 1 tbsp filling on each circle, fold in half, and seal edges by pressing with a fork.
5

Bring a large pot of salted water to boil. Cook pierogi in batches until they float and cook for 2 minutes more. Remove with a slotted spoon.
6

In a large skillet, melt remaining 4 tbsp butter and sauté 2 medium sliced onions until caramelized, about 10 minutes.
7

Add cooked pierogi to the skillet and toss to coat. Serve hot with 1/2 cup sour cream on the side.

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Questions

What is Pierogi?

Traditional Polish crescent-shaped dumplings with a soft, pillowy dough and savory potato-cheese filling. Pan-fried until golden and served with caramelized onions and sour cream. This reference files it under Eastern European appetizer: made on the stovetop, rated medium and about 70 minutes start to finish.

Can I speed up the caramelized onions in Pierogi?

Step 6 reads: "In a large skillet, melt remaining 4 tbsp butter and sauté 2 medium sliced onions until caramelized, about 10 minutes." Not by much. Step 6 needs steady medium-low heat; turning it up burns the outside before the sugars inside have browned. A splash of water rescues a pan that starts to catch.

Is there a substitute for sour cream in Pierogi?

The entry for Pierogi calls for 1/2 cup sour cream. In its place: Full-fat plain Greek yogurt, measure for measure. In hot sauces, add it off the heat.

Can I make Pierogi gluten-free?

Yes. The gluten in Pierogi is 3 cups all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

Is Pierogi vegan?

No, though it is vegetarian. What keeps it from vegan is 1/2 cup sour cream, 2 cups sharp cheddar cheese, shredded, 4 tbsp butter and 2 eggs. For fully plant-based entries, see the vegan appetizer collection.

Does Pierogi contain eggs?

Yes: 2 eggs. The full allergen list for this entry is gluten, dairy and eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

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