Pierogies (Potato Dumplings)

• 2 cups mashed potatoes (about 2 large potatoes)
• 1/2 cup farmer's cheese or ricotta
• 1 large egg
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups all-purpose flour
• 1 large egg (for egg wash)
• 1 tablespoon water (for egg wash)
• Butter (for frying)
• Sour cream (for serving)
• Chopped chives (for serving)

Steps

1. 1 In a bowl, mix mashed potatoes, farmer's cheese, egg, salt, and pepper until smooth.
2. 2 In a separate bowl, create a well in the flour. Pour potato mixture into the well.
3. 3 Gradually mix flour into the potato mixture until dough forms.
4. 4 Knead dough on a floured surface for 5 minutes until smooth.
5. 5 Divide dough into 4 parts. Roll each part out thinly.
6. 6 Cut out circles using a 3-inch cookie cutter or glass.
7. 7 Place a teaspoon of filling in the center of each circle.
8. 8 Fold circles over filling, sealing edges firmly.
9. 9 Bring a large pot of salted water to a boil. Cook dumplings in batches for 3-4 minutes until they float.
10. 10 Remove with a slotted spoon and set aside.
11. 11 Heat butter in a skillet over medium heat. Sear pierogies until golden brown on both sides.

Nutrition

Tips

• For a make-ahead option, boil the dumplings and let them cool before freezing on a baking sheet. Store in a freezer bag.
• If you don't have farmer's cheese, ricotta works beautifully.
• Experiment with fillings like sautéed mushrooms or sauerkraut for variety.

Storage

Store cooked pierogies in an airtight container in the fridge for up to 3 days. Reheat in a skillet with butter until warmed through.

Serving Suggestions

• Serve with a dollop of sour cream and a sprinkle of chives.
• Pair with a simple green salad or braised cabbage for a hearty meal.

FAQ