Pierogies

Polish pierogies are soft dumplings traditionally filled with mashed potatoes, cheese, sauerkraut, meat, or fruit. They can be boiled, fried, or baked and are often served with sour cream, caramelized onions, or a sprinkle of fresh herbs.

Prepare the dough

In a large mixing bowl, combine the flour and salt. Add the egg, sour cream, and softened butter. Mix until well combined.

Knead the dough on a floured surface for about 5 minutes until smooth and elastic. wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

Make the filling

In a medium bowl, combine the mashed potatoes, farmer's cheese, and cheddar cheese. Season with salt and pepper to taste. Mix until smooth and well combined.

Assemble the pierogies

Roll out the dough on a floured surface to about 1/8 inch thickness. Use a round cookie cutter or glass to cut out 3-inch circles of dough. Place 1 heaped teaspoon of filling in the center of each circle.

Fold the dough over to form a half-moon shape. Press the edges together to seal, using a fork to crimp the edges for extra security.

Boil the Pierogies

Bring a large pot of salted water to a boil. Carefully drop the pierogies into the boiling water in batches. Cook until they float to the surface, about 3-4 minutes. Remove with a slotted spoon and drain on a paper towel.