Description
This classic Potato Pierogi recipe features tender dumplings filled with a creamy potato and sautéed onion mixture. The dough is soft and easy to work with, and the pierogi are first boiled to perfection before being pan-fried in butter to achieve a golden, crispy exterior. Perfect as a comforting appetizer or main dish, these traditional Eastern European dumplings are hearty, flavorful, 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
- 4 tablespoons butter (2 for sautéing, 2 for serving)
- Salt and pepper to taste
Instructions
- Prepare the dough: In a large bowl, combine 2 cups of all-purpose flour and 1/2 teaspoon salt. Add 1 large egg and 1/2 cup sour cream, mixing until the dough starts to come together. Knead the dough on a floured surface until smooth and elastic. Cover and let it rest for 30 minutes to relax the gluten.
- Cook the filling: Boil the potatoes in salted water until tender, about 15-20 minutes. Drain and mash the potatoes until smooth. Meanwhile, sauté the finely chopped onion in 2 tablespoons of butter over medium heat until golden and soft. Mix the sautéed onions into the mashed potatoes, seasoning with salt and pepper to taste. Allow the filling to cool slightly.
- Assemble the pierogi: Roll out the rested dough on a floured surface to about 1/8 inch thickness. Using a round cutter or a glass (about 3 inches in diameter), cut out circles. Place a spoonful of the potato filling in the center of each circle. Fold the dough over the filling to form a half-moon shape and press the edges firmly together to seal, ensuring no air is trapped inside.
- Cook the pierogi: Bring a large pot of salted water to a boil. Drop the pierogi in batches into the boiling water. They are done when they float to the surface, which takes about 3-4 minutes. Remove with a slotted spoon and set aside.
- Sauté the pierogi: In a large skillet, melt 2 tablespoons butter over medium heat. Add the boiled pierogi in batches and fry until golden brown and crispy on both sides, about 2-3 minutes per side. Serve warm with extra butter.
Notes
- Make sure the dough is rested to make rolling easier and to prevent shrinking during cooking.
- Use starchy potatoes like Russets for a fluffier filling.
- Seal pierogi edges tightly to prevent filling from leaking out during boiling.
- Pierogi can be frozen before boiling for later cooking.
- Try serving with sour cream or caramelized onions for extra flavor.
