Pierogi with Potato and Cheese
Polish dumplings filled with mashed potato and farmer's cheese, boiled then pan-fried. Pan-frying the boiled pierogi in butter after they're cooked gives them a golden, slightly crisp exterior against their soft, pillowy filling.
Total time
70 min
Prep
50 min
Cook
20 min
Difficulty
medium
Cuisine
Polish
vegetarian
Ingredients
300gplain flour
1egg
150mlwarm water
1 tspsalt
500gmashed potato
150gfarmer's cheese or cream cheese
1small onion, grated and sautéed
salt and pepperto taste
butter and sour creamto serve
Instructions
1
Make dough: mix flour, egg, water and salt. Knead smooth. Rest 30 minutes.
2
Mix mashed potato, cheese and onion. Season.
3
Roll dough thin. Cut circles.
4
Place filling in centre. Fold and seal, crimping.
5
Boil in salted water 4 minutes.
6
Drain.
7
Pan-fry in butter until golden.
8
Serve with sour cream and caramelised onion.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
412
Protein
12.1g
Fat
6.3g
Carbs
78.6g
Fiber
4.5g
Sodium
873mg
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