Potato and Cheese Pierogi

Method

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1. Boil the potatoes in salted water for 18 minutes until tender, then drain and mash smooth.

   Mark done Start 18 min timer

2. Fry the diced onions in the 60 g of butter for 10 minutes until soft and golden, then mix into the potato with the cheese, salt and white pepper. Cool completely.

   Mark done Start 10 min timer

3. For the dough, mix the flour and salt, then add the egg, soured cream, oil and warm water. Knead for 8 minutes until smooth and elastic.

   Mark done Start 8 min timer

4. Rest the dough, covered, for 30 minutes. It should feel soft and slightly tacky.

   Mark done Start 30 min timer

5. Roll out to 2 mm on a floured surface and cut 8 cm circles. Keep both the dough and the cut circles covered as you work.

   Mark done

6. Place a heaped teaspoon of filling on each circle, fold in half, and press the edges firmly, pushing out all the air. Crimp with your fingers or a fork.

   Mark done

7. Boil in batches in well-salted water: they will sink, then float. Cook for 2 minutes after they float.

   Mark done Start 2 min timer

8. Meanwhile fry the sliced onions in the 80 g of butter over medium heat for 12 minutes until deep golden.

   Mark done Start 12 min timer

9. Lift the boiled pierogi straight into the onion butter and fry for 2 minutes a side until crisp and browned in patches.

   Mark done Start 2 min timer

10. Serve with soured cream and chives.

    Mark done

Chef’s Tips

• Press every trace of air out before sealing, or the pierogi will burst in the water.
• Keep everything under a damp cloth. Dough that dries out will not seal.
• Freeze uncooked on a tray, then bag. Boil from frozen, adding 2 minutes.

Pairing Suggestions

• Chilled vodka or a Polish lager
• Serve with a beetroot salad or barszcz
• Finish with stewed plums

Storage & Reheating

Uncooked pierogi freeze 3 months. Cooked ones keep 3 days; always refry rather than reboiling.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.