Sandwiches & Handhelds · Eastern European & Slavic
Pierogi
Cook Now1038kcal32.7g protein36.8g fat143.3g carbs~$2.19/ serving*Estimates computed from the ingredient list; cost uses average US supermarket prices. Not a substitute for packaging measurements or your receipt.
Vegetarian · without onePescatarian · without oneNo pork · without oneNo alcohol
Contains: gluten, dairy, egg
Ingredients
Servings:
| 2 cup | flour |
| 1 unit | eggs |
| ½ cup | cream, sour |
| ¼ cup | water (warm) |
| 1 tsp | salt |
| 1 lb | potato (peeled, boiled, mashed) |
| ½ cup | cheese, farmer's (crumbled) |
| ½ cup | onion (diced) |
| 3 tbsp | butter |
| ½ tsp | black pepperoptional |
| 1 tbsp | chives (chopped)optional |
| ¼ cup | bacon (crumbled)optional |
| ½ cup | mushrooms (diced)optional |
| ¼ cup | cream, sour (to serve)optional |
Method
- mix5 minflour + eggs + sour cream + warm water + salt, until it comes together shaggy = dough
- rest30 mincovered, room temperaturedough — skipping this makes it spring back and fight the pin
- saute8 minmediumbutter + onion, until deep golden
- mash5 minhot potato + farmer's cheese + half the onion + optionals = filling, cooled before it goes near the dough
- fold20 mindough rolled thin, cut in rounds, a spoon of filling in each, edges sealed dry and crimped
- boil4 minsalted water, in batchespierogi, until they float and then thirty seconds more
- saute5 minmedium-highdrained pierogi + butter + the remaining onion, until blistered on one side