Pierogi (Potato and Cheese)
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The Tale of Pierogi (Potato and Cheese)
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Pierogi's exact origins are debated, with legend crediting Saint Hyacinth of Poland with popularizing them in the 13th century, though dumplings of this kind likely arrived via trade routes from Central Asia or Kievan Rus centuries earlier. Regardless of origin, they became Poland's most iconic dish.
Ingredients
Scale:· 6 servings
- 3 cups all-purpose flour
- 1 egg
- 1 cup warm water
- 1 tbsp sour cream
- 1/2 tsp salt
- 4 potatoes, peeled and cubed
- 1 cup farmer's cheese or dry curd cottage cheese
- 1 onion, diced, plus 1 more sliced for topping
- 3 tbsp butter
- Salt and black pepper
Instructions
- 1Make the dough by combining flour, egg, water, sour cream, and salt; knead until smooth and rest 20 minutes.
- 2Boil the potatoes until tender, drain, and mash with the cheese, diced onion sautéed in butter, salt, and pepper.
- 3Roll the dough thin and cut into 3-inch circles.
- 4Place a spoonful of filling on each circle, fold in half, and pinch the edges tightly to seal.
- 5Boil the pierogi in batches in salted water until they float, about 3-4 minutes.
- 6Sauté the sliced onion in butter until golden, then toss the drained pierogi in the onion butter before serving.
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