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

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.

Questions

Can I make Pierogi dairy-free?

Yes. The dairy in this entry is 1/2 cup sour cream, 2 cups sharp cheddar cheese, shredded, 4 tbsp butter. Swap the sour cream for thick coconut yogurt with a squeeze of lemon; the cheese for a plant-based melting cheese (expect a milder flavor); the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Can I make Pierogi gluten-free?

Yes. The gluten in this entry 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.

How long does Pierogi keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Pierogi?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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