Traditional Pierogi with Potato and Cheese

8 steps. Take it one step at a time.

1. 01

   Boil the peeled and cubed potatoes

   Boil the peeled and cubed potatoes in salted water until tender, about 15-20 minutes.

   20 min
2. 02

   While potatoes boil, sauté the diced onions

   While potatoes boil, sauté the diced onions in butter until golden brown. Set half aside for the topping.

   10 min
3. 03

   Drain the potatoes

   Drain the potatoes and mash them while hot. Mix in the farmer's cheese, half of the sautéed onions, and black pepper. Season with extra salt if needed. Let the filling cool completely.

4. 04

   Combine flour, egg, warm water, and salt

   On a clean surface, combine flour, egg, warm water, and salt. Knead into a smooth, elastic dough. Cover with a cloth and let rest for 15-20 minutes.

   20 min
5. 05

   Roll out the dough thinly

   Roll out the dough thinly. Use a glass or round cutter to cut out circles about 3 inches (7-8 cm) in diameter.

6. 06

   Place a spoonful of filling

   Place a spoonful of filling in the center of each circle. Fold the dough over and pinch the edges firmly to seal. Ensure there are no air bubbles.

7. 07

   Drop pierogi into boiling salted water

   Drop pierogi into boiling salted water. When they float to the surface, cook for an additional 2-3 minutes. Remove with a slotted spoon.

   5 min
8. 08

   Optional: Sauté the boiled pierogi

   Optional: Sauté the boiled pierogi in a pan with the remaining butter and onions until crispy and golden. Serve with sour cream.

   5 min