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Crispy Polish Pierogies with Creamy Potato Filling

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A nostalgic and comforting homemade recipe featuring golden, crispy pierogies filled with a creamy potato mixture. Perfect for family gatherings, potlucks, or cozy nights in.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour, plus extra for dusting
  • 1 large egg, room temperature
  • 1/2 cup (120ml) warm water
  • 1 tablespoon vegetable oil or melted butter
  • 1/2 teaspoon salt
  • 3 medium potatoes (about 1 lb / 450g), peeled and quartered
  • 1/2 cup (120ml) sour cream or Greek yogurt
  • 2 tablespoons unsalted butter, softened
  • 1 small onion, finely chopped and sautéed until golden
  • Salt and freshly ground black pepper, to taste
  • 2–3 tablespoons butter or vegetable oil (or a mix for frying)

Instructions

  1. Prepare the filling: Peel and quarter the potatoes. Place them in a pot of salted water and bring to a boil. Cook for about 15-20 minutes or until tender when pierced with a fork. Drain well.
  2. Mash the potatoes: While still warm, mash the potatoes until smooth. Stir in the softened butter, sour cream, and sautéed onions. Season with salt and pepper to taste. Set aside to cool completely.
  3. Make the dough: In a large bowl, combine the flour and salt. Make a well in the center and add the egg, warm water, and oil or melted butter. Mix gently until a dough begins to form.
  4. Knead the dough: Turn the dough onto a lightly floured surface. Knead for about 8-10 minutes until smooth and elastic. If the dough feels sticky, sprinkle a little more flour as you go.
  5. Rest the dough: Wrap the dough in plastic wrap or cover with a clean towel. Let it rest for at least 30 minutes to relax the gluten.
  6. Roll and cut: Divide the dough into two portions. Roll out each portion on a floured surface to about 1/8-inch (3 mm) thickness. Use a round cutter to cut out circles.
  7. Fill the pierogies: Place about 1 tablespoon of the cooled potato filling in the center of each dough circle. Fold the dough over to create a half-moon shape. Press edges firmly to seal, pinching to prevent leaks.
  8. Boil the pierogies: Bring a large pot of salted water to a boil. Drop pierogies in batches, stirring gently to prevent sticking. Once they float to the surface (about 3-4 minutes), cook for another 1-2 minutes, then remove with a slotted spoon.
  9. Fry to crisp: Heat butter or oil in a skillet over medium heat. Add boiled pierogies in a single layer. Fry for 2-3 minutes per side until golden and crispy. Remove to a paper towel-lined plate to drain excess fat.
  10. Serve hot with sour cream or your favorite dipping sauce.

Notes

[‘Rest the dough well to make rolling and shaping easier.’, ‘Do not overfill pierogies to prevent bursting during boiling.’, ‘Seal edges thoroughly using a little water to help them stick.’, ‘Boil pierogies gently at medium-high heat to avoid breaking.’, ‘Drain pierogies well before frying to prevent oil splatter.’, ‘Use a mix of butter and oil for frying to balance flavor and smoke point.’, ‘Pierogies can be frozen uncooked on a baking sheet, then stored in a bag and cooked from frozen.’, ‘For dairy-free options, substitute butter with olive oil and sour cream with coconut yogurt.’, ‘You can bake pierogies at 400°F (200°C) for 15-20 minutes as an alternative to frying.’]

Nutrition

Keywords: pierogies, Polish pierogies, potato pierogies, crispy pierogies, homemade pierogies, comfort food, creamy potato filling

Find it online: https://evabake.com/crispy-polish-pierogies-with-creamy-potato-filling-easy-homemade-recipe/