Serves: 10 (approximately 60 pierogi)
Preparation time: 1 hour 30 minutes
Cooking time: 30-40 minutes
Ingredients:
For the Dough:
500g plain wheat flour
250ml warm water
1 tsp salt
50 ml vegetable oil
For the Filling:
500 g potatoes, peeled, boiled, and cooled
300g semi-fat white cheese (twaróg or farmer’s cheese)
1 large onion (about 300g)
60ml butter or oil for frying
salt and freshly ground black pepper, to taste
Method:
Peel the potatoes and boil them in salted water until soft, then drain and cool. Finely chop the onion and sauté it in butter or oil over medium heat until golden and soft. Mash the cooled potatoes until smooth, then mix with the crumbled white cheese and sautéed onion. Season well with salt and pepper to create a rich, balanced filling. To make the dough, combine flour and salt in a large bowl, add the oil, then gradually pour in the warm water while mixing. Once the dough comes together, knead on a floured surface for about 10 minutes until smooth and elastic. Cover with a cloth and let rest for 45 minutes. Divide the dough into portions and roll out each piece thinly on a floured surface. Cut circles using a glass or cutter, place a spoonful of filling in the centre, fold over, and seal the edges firmly. Bring a large pot of salted water to a boil and cook the pierogi in batches. Once they float to the surface, cook for 2–3 minutes, then remove with a slotted spoon. Serve hot, drizzled with melted butter and topped with sautéed onions, or pan-fried in butter for extra flavour.
Tip:
Make sure the filling is well-seasoned -the pepper adds important depth. If the dough feels sticky, dust lightly with flour. Uncooked pierogi can be frozen on a tray, then transferred to a freezer bag once solid. If Polish white cheese isn’t available, a mix of ricotta and mashed potatoes with a pinch of salt works well.
