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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.
Ingredients
Instructions
Make dough: mix flour, egg, water and salt. Knead smooth. Rest 30 minutes.
Mix mashed potato, cheese and onion. Season.
Roll dough thin. Cut circles.
Place filling in centre. Fold and seal, crimping.
Boil in salted water 4 minutes.
Drain.
Pan-fry in butter until golden.
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.
