These Polish Potato-Cheese Dumplings Are the Most Popular Pierogi

Step 1

Gather the ingredients. The Spruce / Diana Chistruga First, start by parboiling the potatoes. Scrub them, put them into a large saucepan, cover them with cold water, and add 1 tablespoon of salt. The Spruce / Diana Chistruga Bring the potatoes to a boil over high heat, then reduce to medium-low, cover with a lid, and simmer for 30 minutes, or until fork-tender. Remove and let cool slightly. The Spruce / Diana Chistruga While the potatoes are parboiling, place the tablespoon of butter in a small pan and saute over medium-low heat for 2 minutes. Remove from heat and set aside. The Spruce / Diana Chistruga Peel the cooked potatoes and fork blend or rice them in a large bowl. The Spruce / Diana Chistruga Add the farmer's cheese and sautéed onion and mix well. Season to taste with salt and pepper and set aside. The Spruce / Diana Chistruga

Step 2

Gather the ingredients. The Spruce / Diana Chistruga Make the dough by placing 2 cups of flour in a large bowl or on a work surface and make a well in the center. The Spruce / Diana Chistruga Break the egg into it, then add the 1 teaspoon salt and lukewarm water a little at a time. The Spruce / Diana Chistruga Bring the dough together, kneading well and adding more flour or water as necessary to form a smooth dough ball. The Spruce / Diana Chistruga Divide the dough in half and cover it with a bowl or towel. Let it rest 20 minutes. The Spruce / Diana Chistruga

Step 3

Assemble the pierogi on a floured work surface. Roll out the dough to 1/8-inch and cut with a 2-inch round or glass. The Spruce / Diana Chistruga Spoon 1 1/2 teaspoons of the filling into the middle of each circle. The Spruce / Diana Chistruga Fold the dough in half and pinch the edges together. The Spruce / Diana Chistruga Gather scraps, re-roll and fill. Repeat with remaining half of dough. The Spruce / Diana Chistruga Sprinkle a baking sheet with flour and place the filled pierogi on it in a single layer. Cover with a tea towel. The Spruce / Diana Chistruga Cook the pierogi by bringing a large, low saucepan of salted water to boil. Drop in about 6 to 10 pierogi at a time, depending on the size of your pot. Make sure not to overcrowd. Return to the boil and reduce the heat to a simmer. When the pierogi rise to the surface, continue to simmer a few minutes more. The Spruce / Diana Chistruga Remove one with a slotted spoon and taste for doneness. When satisfied, remove remaining pierogi with a slotted spoon to a buttered serving platter so the dumplings don't stick. The Spruce / Diana Chistruga Serve warm with caramelized onions or skwarki or chopped fried bacon, and a dollop of sour cream, if desired. The Spruce / Diana Chistruga Enjoy!