Polish Pierogi

Ingredients

• For the dough: 300g plain flour, 1 egg, 1 tbsp oil, pinch of salt, 150ml warm water
• For the filling: 4 potatoes mashed, 100g cheddar grated, 1 small onion sautéed, salt and pepper
• To finish: 50g butter, 1 onion sliced thinly

Instructions

1. Mix the dough ingredients to a smooth, soft dough and rest covered for 30 minutes.
2. Mix the filling ingredients well and season generously.
3. Roll the dough thinly on a floured surface and cut into rounds.
4. Place a teaspoon of filling on each, fold over and press to seal firmly.
5. Boil in salted water until they float, about 3-4 minutes.
6. Meanwhile, fry the onion in butter until golden.
7. Toss the cooked pierogi in the buttery onions.

Serving suggestions

• Serve with soured cream and chopped chives.

Storage & reheating

Uncooked pierogi freeze beautifully and cook from frozen, adding a minute.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions