Embark on a culinary journey to Poland with these classic pierogi. These delightful dumplings, filled with a savory blend of cheese, potatoes, and mushrooms, offer a comforting and satisfying experience. Whether pan-fried to golden perfection or gently boiled, they're a versatile dish that will transport your taste buds.

Follow The Directions

01

Step

Prepare Filling (15 minutes): Heat the vegetable oil in a large skillet over medium heat. Add the chopped onions and sliced mushrooms, cooking until softened and fragrant. Remove from heat and set aside to cool slightly.

02

Step

Combine Filling Ingredients: Pass the boiled potatoes and farmer's cheese separately through a food grinder or food processor. In a large bowl, combine the ground potatoes, farmer's cheese, onion-mushroom mixture, sour cream, salt, and pepper. Mix thoroughly until well combined.

03

Step

Make the Dough: On a clean work surface, mound the flour and create a well in the center. Crack the eggs into the well, then add the softened butter and a few tablespoons of lukewarm water. Begin mixing with your hands, gradually incorporating more warm water, about 1 tablespoon at a time. Knead the dough until it becomes soft and smooth, adding more flour to the work surface if needed to prevent sticking.

04

Step

Shape the Pierogi: Roll out approximately 1/4 of the dough to an 1/8-inch thickness. Use a glass or round cookie cutter to cut out circles. Place about 1 teaspoon of the filling in the center of each dough circle. Fold the dough over into a half-moon shape, carefully pinching the edges together to seal and prevent filling from escaping. Cover the formed pierogi with a clean dish towel to prevent drying, and repeat with the remaining dough and filling.

05

Step

Cook the Pierogi (10-15 minutes): Bring a large pot of salted water to a gentle boil. Cook the pierogi in batches, about 20 at a time, in the boiling water until they float to the surface. Continue cooking for an additional 2-3 minutes. Remove the cooked pierogi with a slotted spoon and transfer them to a strainer to drain.