Having grown up in a household in which this was a semi-regular(ish) dish, hearing that she had only ever tried the Lidl version of it, I knew I had to make her some. Essentially, pierogi are little dumplings, similar to gyoza, filled with a lovely creamy potato-y inside which fills you up quite quickly.Initially, the sheer number of things going on at once when making these can be daunting but when you get into it (and have some help from others) they’re really quite fun to make.
Prep time: 40 mins
Cook time: 20 mins
Servings: 50(ish) ~ 8-10 per person
For the dough:
- 350g plain flour (grade 00/very fine flour will give you a really soft dough, but normal plain flour is just as good)
- 3 medium eggs
- 60ml of sour cream
- a pinch of salt
- ¼ to 1 cup of warm water
- extra flour for dusting
For the filling:
- 4 or 5 medium sized potatoes
- 1-2 onions *
- a few handfuls of grated cheese *
- butter (for frying and for potato filling) *
- milk *
(* = depending on your own taste)
- 2 saucepans
- Mixing bowl
- 1 frying pan
- Rolling pin
- ~8cm diameter circular cookie cutter
1. Boil the potatoes in a saucepan
2.While the potatoes are boiling, mix together the flour, eggs and sour cream in a bowl
3. Add the water gradually to the dough until it it is smooth and doesn’t stick to your hands and looks rollable. If its the right consistency, it’ll come out of the bowl in one piece! (If you’ve added too much water just knead in a bit more flour.) Leave it to rest for 5-10 minutes
4. While the dough is resting, dice the onion and fry in butter on a frying pan ’til caramelised.
5. When the potatoes have cooked, drain off the water, add butter and milk to taste and mash the potatoes till creamy.
6. Mix the cooked onions into the potatoes and add the cheese to taste
7. Split the dough into three equally sized portions (this makes it easier to work with) and dust your work surface, rolling pin and the top of your dough with flour
8. Roll out till the dough is about 4-5mm thick, making sure to keep dusting everything with flour to prevent it from sticking
9. Cut circles out of the dough using the cookie cutters, set aside and repeat with the rest of the dough
10. Place about 1 tablespoon of the potato filling in the middle of each dough circle
11. Fold up the edges, sealing them as you go, making a semi-circle shaped dumpling
12. Place a few dumplings in a saucepan of boiling water (Make sure the dumplings have enough space and so don’t stick together) and boil for about 4-5 minutes when the dumplings are floating. Remove the dumplings from the water and repeat with the rest.
13. While you are boiling the rest of the dumplings, heat up a frying pan with butter and wait until the pan reaches a high temperature.
14. Throw in the boiled dumplings and cook for a few minutes on either side until they are crispy and golden
15. Repeat, serve and enjoy!!
(What is really handy with this recipe is that after boiling the dumplings you can leave them to cool and then freeze for later!)