Pierogies

Ingredients

• For the Dough:

  • 3 cups all-purpose flour
  • 1 large egg
  • 1/2 tsp salt
  • 1 cup sour cream
  • 1/4 cup unsalted butter, softened
  • 1/4 cup warm water (adjust as needed)

• For the Potato and Cheese Filling:

  • 2 large potatoes, peeled and boiled
  • 1 cup ricotta cheese or farmer’s cheese (or a combination of both)
  • 1/4 cup grated cheddar cheese (optional)
  • 1 small onion, finely chopped (optional)
  • Salt and pepper, to taste

• For Cooking:

  • 2 tbsp unsalted butter (for frying)
  • Sour cream (for serving)
  • Chopped fresh parsley (for garnish)

Instructions:

1. Make the Dough:

   • In a large mixing bowl, combine the flour and salt. Add the egg, sour cream, and softened butter. Mix until combined.
   • Gradually add the warm water, a little at a time, and knead the dough until it becomes smooth and elastic, about 8–10 minutes.
   • Cover the dough with a damp cloth and let it rest for about 30 minutes. This makes it easier to roll out and shape.

2. Prepare the Filling:

   • Boil the potatoes until soft (about 10–15 minutes), then drain and mash them. Let them cool slightly.
   • In a separate pan, sauté the chopped onion in butter until golden brown (optional). You can also skip this step for a simpler filling.
   • In a mixing bowl, combine the mashed potatoes, cheese, sautéed onion (if using), and salt and pepper to taste. Mix until smooth and well combined. Set aside.

3. Assemble the Pierogies:

   • After the dough has rested, divide it into smaller portions. Roll each portion into a ball and roll it out on a lightly floured surface to about 1/8 inch (3 mm) thick.
   • Use a round cutter (a glass or a cookie cutter works) to cut circles of dough, about 3–4 inches in diameter.
   • Place about 1 tbsp of filling in the center of each dough circle.
   • Fold the dough over the filling to form a half-moon shape, and pinch the edges to seal tightly, making sure there are no air pockets.

4. Cook the Pierogies:

   • Bring a large pot of salted water to a boil. Add the pierogies in batches and cook for about 3–5 minutes, or until they float to the top.
   • Remove the cooked pierogies with a slotted spoon and set aside.
   • In a large skillet, melt the butter over medium heat. Add the cooked pierogies to the skillet and fry them for 2–3 minutes on each side until golden and crispy.

5. Serve:

   • Serve the pierogies hot, with a dollop of sour cream and a sprinkle of fresh parsley on top.

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Nutritional Values (Approx. Per Pierogi):

Assuming this recipe makes 24 pierogies, here are the approximate nutritional values for 1 Pierogi:

• Calories: 80–100 kcal
• Protein: 2–3 g
• Carbohydrates: 15–18 g
  • Fiber: 1–2 g
  • Sugars: 1–2 g (from the dough and potatoes)
• Fat: 3–5 g
  • Saturated Fat: 1–2 g
• Cholesterol: 20–30 mg (depending on butter and sour cream)
• Sodium: 100–150 mg (depending on salt used)
• Vitamins & Minerals:
  • Vitamin A: 4–6% of the Daily Value (from butter and egg)
  • Iron: 2–4% of the Daily Value (from flour)
  • Calcium: 4–6% of the Daily Value (from cheese)

Pierogies are delicious and versatile, and the potato and cheese filling is just one of many options. You can experiment with different fillings, such as meat, sauerkraut, or sweet fruits for dessert versions. Enjoy your homemade pierogies!