Pierogi
Poland's most beloved dish — soft, hand-rolled dough pockets filled with potato and cheese (ruskie), sauerkraut and mushroom (kapusta), or meat, then boiled until tender and finished in butter with fried onions until the edges are lightly golden.
- Total
- 50 min
- Serves
- 4
- Level
- Medium
Prep 20 min · Cook 30 min
Ingredients
Method
Dough: mix flour, eggs, sour cream, warm water and salt. Knead 8 minutes until smooth and elastic. Cover and rest 30 minutes.
About 5 min
Filling: mash hot potatoes. Mix with twaróg, sautéed onion, salt, pepper and nutmeg. The filling must be firm enough to shape — if too wet, drain.
About 11 min
Roll dough to 3mm thickness. Cut 8–9 cm circles. Place 1 heaped tsp filling in the centre. Fold over, pressing the edges firmly together. Crimp with a fork or the traditional Polish pinch-fold.
About 11 min
Boil in salted water in batches. They float to the surface after about 2 minutes — cook 1 more minute after floating. Drain carefully.
About 11 min
Melt butter in a wide pan. Fry the boiled pierogi for 2–3 minutes per side until lightly golden and the butter is absorbed.
About 11 min
Serve topped with the caramelised onions, a dollop of sour cream and fresh chives. Pierogi ruskie are the definitive version but explore kapusta (sauerkraut) and meat varieties too.
About 3 min
Nutrition per serving (estimate)
- Calories
- 520
- Protein
- 16 g
- Carbs
- 68 g
- Fat
- 22 g
- Fibre
- 4 g
- Sugar
- 6 g
- Sodium
- 560 mg
Contains: gluten, dairy, eggs
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Recipe by Boon Tools.