Authentic Polish Pierogi (Potato and Cheese)

• •3 cup all-purpose flour
• •1 large egg
• •0.5 cup warm water
• •0.5 teaspoon salt
• •1 tablespoon olive oil or melted butter
• •1.5 lb Russet potatoes, peeled and quartered
• •8 oz dry curd cottage cheese or farmer's cheese
• •1 medium yellow onion, finely diced
• •2 tablespoon unsalted butter
• •0.5 teaspoon salt
• •0.3 teaspoon freshly ground black pepper
• •4 tablespoon unsalted butter
• •1 large yellow onion, thinly sliced
• • for serving sour cream
• • for garnish fresh dill or chives, chopped

Instructions

1. 1

   Prepare the Dough: In a large bowl, combine the flour and 0.5 teaspoon of salt. Make a well in the center. Add the egg, warm water, and olive oil/melted butter to the well. Gradually incorporate the flour into the wet ingredients, mixing until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 7-10 minutes, until smooth and elastic. The dough should be firm but pliable. Cover with plastic wrap or a clean kitchen towel and let rest at room temperature for at least 30 minutes (or up to 1 hour).

2. 2

   Prepare the Filling: Place the peeled and quartered potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook until very tender, about 15-20 minutes. Drain thoroughly and mash the potatoes until smooth, ensuring no lumps remain.

3. 3

   While potatoes cook, melt 2 tablespoons of unsalted butter in a skillet over medium heat. Add the finely diced medium yellow onion and sauté until softened and translucent, about 5-7 minutes. Do not brown.

4. 4

   Combine the mashed potatoes, sautéed onion, dry curd cottage cheese (or farmer's cheese), 0.5 teaspoon salt, and 0.25 teaspoon black pepper in a bowl. Mix well until thoroughly combined and smooth. Taste and adjust seasoning if necessary. Set aside to cool completely.

5. 5

   Assemble the Pierogi: Divide the rested dough into two or three portions. On a lightly floured surface, roll out one portion of dough to about 1/16 to 1/8 inch thickness. Using a 2.5-3 inch round cookie cutter or the rim of a glass, cut out circles of dough. Gather and re-roll scraps.

6. 6

   Place about 1 teaspoon of the cooled potato and cheese filling in the center of each dough circle. Fold the dough over the filling to form a half-moon shape. Pinch the edges firmly together to seal, ensuring no gaps. For an authentic look, you can crimp the edges with a fork. Place assembled pierogi on a lightly floured baking sheet, making sure they don't touch.

7. 7

   Cook the Pierogi: Bring a large pot of salted water to a rolling boil. Carefully drop 8-10 pierogi into the boiling water (do not overcrowd the pot). Cook for 3-5 minutes, or until they float to the surface and the dough is tender. Remove with a slotted spoon and place on a lightly oiled plate or baking sheet to prevent sticking.

8. 8

   Prepare the Topping: While pierogi boil, melt 4 tablespoons of unsalted butter in a large skillet over medium heat. Add the thinly sliced large yellow onion and sauté until golden brown and caramelized, about 10-15 minutes. This adds a crucial layer of flavor.

9. 9

   Pan-Fry (Optional but Recommended): Once all pierogi are boiled, add them to the skillet with the caramelized onions and butter. Fry for 2-3 minutes per side, until lightly golden and slightly crispy. This step adds texture and flavor.

10. 10

    Serve hot, topped with extra caramelized onions and a dollop of sour cream. Garnish with fresh chopped dill or chives, if desired.

Chef's Tips

• 💡Dough Consistency: The dough should be firm but pliable. If it's too sticky, add a little more flour; if too dry, add a tiny bit more warm water, a teaspoon at a time.
• 💡Sealing is Key: Ensure the edges of the pierogi are sealed very tightly to prevent the filling from escaping during boiling. A little water on the edge before pinching can help.
• 💡Prevent Sticking: After boiling, lightly oil the plate or baking sheet where you place the cooked pierogi to prevent them from sticking together.
• 💡Freezing Pierogi: Uncooked pierogi can be frozen. Place them on a floured baking sheet in a single layer and freeze until solid. Transfer to a freezer bag and store for up to 3 months. Boil from frozen, adding a few extra minutes to cooking time.
• 💡Flavor Variation: For a meatier flavor, you can add cooked, ground bacon or kielbasa to the caramelized onions for topping.