Pierogi
Classic Polish dumplings with a simple potato and cheese filling, served with sour cream and a red sauce. These are boiled then pan-fried for a crispy finish.
- Total time
- 45 min
- Servings
- 4
- Calories
- 450
- Protein
- 15g
Ingredients
- 2 cups all-purpose flour
- ½ cup water
- 1 large egg
- 2 medium potatoes
- 1 cup cheddar cheese
- ½ cup sour cream
- 1 cup marinara sauce
- 2 tbsp butter
Instructions
- 1
Boil the 2 potatoes in salted water until fork-tender, about 15 minutes. Drain and mash with 1 cup cheddar cheese until smooth.
- 2
In a bowl, mix 2 cups flour, 0.5 cup water, and 1 egg until a dough forms. Knead on a floured surface for 5 minutes until smooth.
- 3
Roll the dough thin (about 1/8 inch) and cut into 3-inch circles. Place a spoonful of filling in the center of each circle.
- 4
Fold the dough over the filling and press edges to seal. Boil the pierogi in salted water until they float, about 3-4 minutes.
- 5
Melt 2 tbsp butter in a skillet over medium heat. Fry the boiled pierogi until golden and crispy, about 3 minutes per side.
- 6
Serve the pierogi hot with 0.5 cup sour cream and 1 cup marinara sauce on the side.
Tools you’ll need
- large pot
- skillet
- rolling pin
- mixing bowl
- masher
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
