Description
This traditional Polish potato pierogi recipe features a tender dough filled with a creamy potato and sautéed onion mixture. The pierogi are boiled to perfection and then pan-fried in butter for a golden, crispy finish. Perfect comfort food that’s both hearty and satisfying.
Ingredients
Scale
Dough
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 large egg
- 1/2 cup sour cream
Filling
- 1 pound potatoes (about 2 medium-sized)
- 1 medium onion, finely chopped
- 2 tablespoons butter (for sautéing the onion)
- Salt and pepper to taste
For Cooking and Serving
- 2 tablespoons butter (for sautéing pierogi after boiling)
- Salt (for boiling water)
Instructions
- Make the dough: In a large bowl, combine the flour and salt. Add the egg and sour cream, then knead until a smooth dough forms. Cover and let it rest for 30 minutes to develop elasticity.
- Prepare the filling: Boil the potatoes in salted water until tender. Meanwhile, sauté the finely chopped onion in 2 tablespoons of butter until soft and golden. Drain the potatoes, mash them, then mix in the sautéed onions, seasoning with salt and pepper to taste.
- Assemble the pierogi: Roll out the rested dough on a floured surface to about 1/8 inch thick. Cut out circles using a glass or cutter. Place a spoonful of potato filling in the center of each circle. Fold the dough over to form a half-moon shape and pinch the edges tightly to seal.
- Cook the pierogi: Bring a large pot of salted water to a boil. Drop the pierogi in batches into the boiling water. When they float to the surface, cook for an additional 1-2 minutes. Remove with a slotted spoon.
- Sauté the pierogi: In a skillet, melt 2 tablespoons of butter over medium heat. Add the boiled pierogi and sauté until golden brown on both sides for added flavor and crispness. Serve warm.
Notes
- Resting the dough helps improve elasticity and makes rolling easier.
- Feel free to add cheese or caramelized onions to the filling for variety.
- Pierogi can be frozen after assembling and boiled directly from frozen.
- Use a fork or your fingers to crimp the edges firmly to prevent filling leaks.
- Serve with sour cream or fried onions for traditional accompaniment.
