Potato Pierogis
ID: dd92575a...
A classic Polish dumpling filled with a creamy potato and cheese mixture, boiled to tenderness, and pan-fried until lightly golden brown. Serve hot with sour cream and caramelized onions.
Waiting for video to load...
AI-generated recipe. Copyright belongs to original creator. Subscribe to support them!
🍳 Cooking Flow
Boil peeled and chopped Yukon Gold potatoes until tender. → Rice or mash the potatoes and mix with cheese and salt, then allow to cool. → Place the filling onto dough rounds, fold, and pinch the edges to seal. → Boil the pierogis in salted water. → Pan-fry in butter until golden brown and serve with toppings.
Cooking Steps
Brief Cooking Order
Boil peeled and chopped Yukon Gold potatoes until tender. → Rice or mash the potatoes and mix with cheese and salt, then allow to cool. → Place the filling onto dough rounds, fold, and pinch the edges to seal. → Boil the pierogis in salted water. → Pan-fry in butter until golden brown and serve with toppings.
Introduction
A classic Polish dumpling filled with a creamy potato and cheese mixture, boiled to tenderness, and pan-fried until lightly golden brown. Serve hot with sour cream and caramelized onions.
Step 1
Place peeled and chopped Yukon Gold potatoes into a pot, cover with cold water, season with salt, bring to a boil, and cook for about 12 minutes until tender.
Step 2
Drain the cooked potatoes thoroughly, then mash them or pass them through a potato ricer for an ultra-smooth consistency.
Step 3
Add farmer's cheese (or cream cheese) and kosher salt to the potatoes, then mix gently until evenly combined with no streaks remaining. Let the filling cool to room temperature or chill in the fridge.
Step 4
Use a small scoop to place a dollop of filling onto the center of a dough round. Gently stretch the dough over the filling, pinching it tightly starting from the center outward to seal the edges.
Step 5
Boil the pierogis in salted water until heated through (if boiling from frozen, add an extra 30 to 60 seconds to the boiling time).
Ingredients List
Important Notes
Ricing the potatoes instead of mashing gives the filling an exceptionally smooth, lump-free texture.
Ensure the filling is completely cooled to at least room temperature before assembling to prevent the dough from softening or tearing.
An ice cream scoop is highly recommended to keep the filling portion sizes consistent.
Community Comments
Please log in to join the conversation and earn XP!
Loading comments...