Polish Pierogi

Ingredients

• For dough: 500g flour, 1 tsp salt, 1 egg, 250ml warm water, 2 tbsp oil
• For filling: 4 boiled potatoes mashed, 200g cottage cheese (or twarog), 1 onion finely chopped and sautéed, salt and pepper
• For serving: 60g butter, 1 onion sliced and caramelised, soured cream

Instructions

1. Mix dough; knead 8 min; rest 30 min.
2. Mix filling.
3. Roll dough thin; cut rounds.
4. Place filling on each; fold and seal — pinch firmly into a half-moon.
5. Boil in salted water until they float, 3-4 min.
6. Drain.
7. Brown gently in butter.
8. Top with caramelised onion and soured cream.

Serving suggestions

• Eat with soured cream.

Storage & reheating

Uncooked freeze well.

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