Description
Polish pierogi unite comfort and tradition in one delightful dish. Handcrafted dumplings filled with savory potato, cheese, or sweet fruit provide a delectable journey through Eastern European culinary heritage you’ll savor with each delicious bite.
Ingredients
Scale
Main Ingredients (Filling):
- 2 lbs (907 g) Russet potatoes
- 3/4 cup (85 g) Mozzarella cheese, shredded
- 2 ounces (57 g) Cream cheese, softened
Seasonings and Enhancers:
- 1/2 teaspoon (2.5 g) Salt
- 2 tablespoons (30 ml) Unsalted butter, melted
Instructions
- Carefully wash and peel potatoes, placing them in a pot with sufficient water to cover completely. Boil over medium-high heat for approximately 25 minutes until easily pierced with a fork.
- Drain potatoes and allow them to cool for 5 minutes. Mash thoroughly until achieving a smooth, creamy consistency.
- Incorporate salt, melted butter, cream cheese, and mozzarella into the mashed potatoes. Mix until well blended and set aside.
- In a mixing bowl, whisk together warm water, milk, sour cream, egg, oil, and salt until uniformly combined.
- Gradually introduce flour to the liquid mixture, using a dough hook or wooden spoon. Mix incrementally, adding flour one tablespoon at a time until the dough becomes cohesive and stops sticking to bowl sides.
- Knead the dough for 2-3 minutes, developing elasticity and smoothness. Cover with plastic wrap and let rest at room temperature for 30 minutes.
- Divide dough into two equal portions. Roll out one section on a floured surface to approximately 1/8-inch thickness.
- Use a 3-inch round cookie cutter to create uniform dough circles, positioning them closely together.
- Place a measured amount of potato filling in the center of each dough circle. Fold dough over filling, sealing edges firmly with a pinching and twisting motion.
- In a medium skillet, brown ground beef over medium heat until fully cooked. Incorporate melted butter and remove from heat.
- Bring a large pot of salted water to a vigorous boil. Gently add pierogi in batches, cooking until they float and water returns to boiling, approximately 2 minutes.
- Remove pierogi with a slotted spoon, layering them in a bowl and drizzling with buttery ground beef mixture to prevent sticking.
- Serve immediately, accompanied by a side of cool sour cream for added richness.
Notes
- Ensure potatoes are completely dry after boiling to prevent watery filling that could make pierogi soggy.
- Humidity and altitude can affect dough consistency, so adjust flour slightly if the mixture feels too sticky or dry.
- Uncooked pierogi can be frozen on a baking sheet, then transferred to freezer bags for convenient future meals without clumping.
- For crispier edges, pan-fry boiled pierogi in butter after initial cooking for a delightful golden-brown exterior.
- Prep Time: 1 hour 10 minutes
- Cook Time: 27 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Boiling
- Cuisine: Polish
Nutrition
- Serving Size: 4
- Calories: 334 kcal
- Sugar: 2 g
- Sodium: 430 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 27 mg