Ingredients
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For the potato and cheese filling
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750 g floury potatoes, peeled and cut into chunks
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1 tsp fine salt, for cooking the potatoes
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300 g Polish twaróg or well-drained farmer’s cheese, crumbled
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2 medium onions – approximately 250 g, finely chopped
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1 tbsp unsalted butter
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1 tbsp sunflower oil
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1 tsp fine salt
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3/4 tsp ground black pepper
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For the pierogi dough
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500 g plain flour, plus extra for dusting
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1 tsp fine salt
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280 ml very warm water
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2 tbsp sunflower oil
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To cook and serve
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2 tsp fine salt, for the cooking water
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4 tbsp unsalted butter, divided
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150 g sour cream, optional
Directions
Soft homemade pierogi filled with creamy potatoes, Polish twaróg and gently fried onions make a wonderfully comforting meal. The filling is rich and savoury, with a little black pepper for warmth, while the tender dough keeps every bite soft and satisfying. Serve them with melted butter, golden onions and a spoonful of sour cream.
Floury potatoes are best for the filling, as they mash smoothly without becoming watery. Drain them well and let any remaining moisture evaporate before adding the twaróg and onions. If Polish twaróg is difficult to find, well-drained farmer’s cheese or full-fat curd cheese will work nicely too.
The dough should be soft and easy to roll, so give it time to rest and keep it covered while shaping the pierogi. Press the edges together firmly, making sure no filling is caught in the seam. Once boiled, the pierogi can be served straight away or lightly fried in butter until golden on both sides.
Steps
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1
Done
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Cook the potatoesPlace the potatoes in a large saucepan and cover them with cold water. Bring to the boil, add 1 tsp salt and cook for 15–18 minutes, or until completely tender. Drain the potatoes thoroughly, then return them to the warm saucepan over low heat for 1 minute. Gently shake the pan to help any remaining moisture evaporate. Remove from the heat, mash until smooth and set aside to cool slightly. |
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2
Done
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Gently fry the onionsWhile the potatoes are cooking, heat 1 tbsp butter and 1 tbsp oil in a frying pan over medium-low heat. Add the chopped onions and cook gently for 10–12 minutes, stirring occasionally, until soft and golden. They should be sweet and lightly caramelised rather than dark or crisp. Set aside approximately one-third of the onions for serving. |
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3
Done
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Make the fillingAdd the twaróg, remaining fried onions, 1 tsp salt and black pepper to the warm mashed potatoes. Mix everything together until evenly combined. Taste the filling and adjust the seasoning if necessary. Pierogi filling is traditionally well seasoned, so it should not taste bland. Leave it to cool completely before shaping the dumplings. Once cool, it should be soft but firm enough to hold its shape on a spoon. |
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4
Done
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Prepare the doughPlace the flour and 1 tsp salt in a large mixing bowl. Make a well in the centre, then gradually add the very warm water and 2 tbsp oil, mixing with a wooden spoon as you pour. When the dough is cool enough to handle, turn it out onto a clean work surface. Knead for 8–10 minutes, until smooth, soft and elastic. Shape the dough into a ball, cover it with an upturned bowl or a clean tea towel and leave it to rest for 30 minutes. |
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5
Done
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Roll and cut the doughDivide the rested dough into four equal pieces. Keep three pieces covered while you work with the first one. On a lightly floured surface, roll the dough to approximately 2 mm thick. Using a 9 cm round cutter or drinking glass, cut out as many circles as possible. Gather the scraps gently and keep them covered. Allow them to rest for a few minutes before rolling them again with the next piece of dough. |
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6
Done
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Fill and shape the pierogiPlace approximately 1 tbsp filling in the centre of each dough circle. Fold the dough over the filling to form a half-moon. Press the edges together firmly, starting in the centre and working towards each end. Make sure there are no air pockets and that no filling is caught in the seam. The edges can be left simply pressed together or gently crimped with your fingers. Arrange the shaped pierogi in a single layer on a lightly floured tray and cover them with a clean tea towel while you finish the rest. The first few may take a little longer to shape, but once you find a comfortable rhythm, the process becomes much easier. |
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7
Done
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Boil the pierogiBring a large, wide saucepan of water to a gentle boil and add 2 tsp salt. Meanwhile, melt 1 tbsp of the finishing butter and use it to lightly grease a large tray or shallow serving dish. Cook the pierogi in batches of 8–10 so they have enough room to move. Stir them very gently after adding them to prevent them from sticking to the bottom. Once the pierogi rise to the surface, cook them for a further 2 minutes. Lift them out with a slotted spoon, allow the excess water to drain and transfer them to the buttered tray. Turn them carefully in the butter so they do not stick together. |
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8
Done
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Fry and serveDivide the remaining 3 tbsp butter between the batches and melt it in a large frying pan over medium heat. Add the boiled pierogi in a single layer and fry for 2–3 minutes on each side, until lightly golden. Avoid crowding the pan, as the dumplings are easier to turn when they have a little space around them. Add the reserved onions to the final batch and warm them through. Spoon the buttery onions over all the pierogi and serve immediately with sour cream, if desired. |
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9
Done
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Storage and reheatingAllow leftover pierogi to cool completely before placing them in an airtight container. Store them in the refrigerator for up to 3 days. Reheat them in a frying pan with a small amount of butter over medium-low heat. Turn them occasionally until thoroughly hot and lightly golden on both sides. Uncooked pierogi can also be frozen. Arrange them in a single layer on a lightly floured tray and freeze until firm, then transfer them to a freezer bag or airtight container. Store for up to 3 months. Cook frozen pierogi directly from the freezer without thawing. Add them to gently boiling water and allow approximately 2 additional minutes of cooking time. |
