Polish Pierogi Recipe

Name: Polish Pierogi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups all-purpose flour; 2 large eggs, room temperature; 1/2 cup sour cream; 1 teaspoon salt; 2/3 cup warm water; 1/2 pound potatoes, peeled, cooked, drained and mashed, about 2 medium; 1/4 medium onion, chopped; 2 tablespoons butter, softened; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1 cup 4% cottage cheese, drained and patted dry; 1 large egg yolk, beaten; 1/4 teaspoon salt; 2 tablespoons butter, melted; 3 chicken bouillon cubes; 8 cups water; 1 teaspoon canola oil; 1/2 cup butter; 1 large onion, chopped; 2 cups sliced mushrooms

Servings: persons

4 cups all-purpose flour
2 large eggs, room temperature
1/2 cup sour cream
1 teaspoon salt
2/3 cup warm water
1/2 pound potatoes, peeled, cooked, drained and mashed, about 2 medium
1/4 medium onion, chopped
2 tablespoons butter, softened
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup 4% cottage cheese, drained and patted dry
1 large egg yolk, beaten
1/4 teaspoon salt
2 tablespoons butter, melted
3 chicken bouillon cubes
8 cups water
1 teaspoon canola oil
1/2 cup butter
1 large onion, chopped
2 cups sliced mushrooms

1
To make dough, mix flour, eggs, sour cream, salt and water (a little at a time). Knead dough until firm and elastic; cover and let rest 10 minutes.
2
For potato filling, combine ingredients; set aside. For cheese filling, combine ingredients; set aside.
3
Divide dough into 3 parts. On floured surface, roll dough to 1/8-in. thickness; cut into 3-in. rounds with cutter, rerolling dough as needed. Place 1 teaspoon filling in center of each round; fold and press edges together firmly to seal.
4
Dissolve bouillon cubes in water in large saucepan; add oil. Heat to a simmer over medium heat. Working in batches, drop pierogi into simmering water. Do not crowd. Simmer until tender, about 15 minutes, stirring gently with wooden spoon to prevent sticking. Remove with slotted spoon; drain well.
5
Melt butter in a large skillet over medium heat; add onion. Cook until lightly browned, 2-3 minutes. Add mushrooms; cook until tender, stirring occasionally, about 5 minutes. Place drained pierogi on serving platter. Top evenly with mushroom mixture.

1236

kcal

Calories

Fat

110

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 4 cups all-purpose flour, 2 large eggs, room temperature, 1/2 cup sour cream, 1 teaspoon salt, and more.

Yes, Polish Pierogi falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Polish Pierogi

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