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Traditional Polish Pierogi
The first time I tasted pierogi, my husband introduced me to these delightful Polish dumplings, and I was hooked. Years later, we visited his Polish grandma, who served us her homemade version—fluffy, savory, and bursting with love. Inspired by her, I set out to master traditional pierogi, a dish that’s been uniting Polish families since the 13th century—especially during Christmas Eve feasts.
Prep Time: 1 hour
Serves: 4–6 (makes ~30 pierogi)
Ingredients
- Dough:
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1 large egg
- 1/2 cup warm water
- 2 tbsp melted butter
- Filling (Pierogi Ruskie):
- 2 cups mashed potatoes (boiled in skins for flavor)
- 1 cup farmer’s cheese or ricotta
- 1 small onion, finely chopped and sautéed
- Salt and pepper to taste
- Serving: Butter, sour cream, fried onions
Instructions
- Mix flour and salt. Add egg, warm water, and butter. Knead into a smooth dough using a stand mixer or by hand. Let rest for 30 minutes.
- Combine mashed potatoes, cheese, sautéed onion, salt, and pepper for the filling.
- Roll dough to 1/8-inch thickness. Cut 3-inch circles with a dough cutter.
- Place 1 tbsp filling in each circle, fold, and seal using a pierogi maker.
- Boil in salted water until pierogi float (2–3 minutes). Optionally pan-fry in butter for a crispy finish.
- Serve with butter, sour cream, or fried onions—just like at Polish holiday tables.
Recommended Tools
- Pierogi Maker for easy sealing
- Potato Ricer for fluffy filling
- Rolling Pin for perfect dough
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