Pierogie Recipe

Indulge in the exquisite flavors of these gourmet pierogi, as featured in Gourmet Magazine (April 2004). This recipe elevates the classic Polish dumpling to new heights, creating a truly unforgettable culinary experience. Perfect for a special occasion or a cozy weeknight dinner.

Prep Time 30 mins

Cook Time 40 mins

Calories 359.1 kcal

Protein 20g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Pierogie

All Purpose Flour
Water
Egg
Vegetable Oil
Salt
Russet Potatoes, not used in this specific recipe's instructions
White Cheddar Cheese, not used in this specific recipe's instructions
Black Pepper
Ground Nutmeg, not used in this specific recipe's instructions
Onion
Unsalted Butter
Farmer's Cheese, quantity not specified in recipe instructions (for filling)
Sour Cream, quantity not specified in recipe instructions (for filling)
Egg Yolk, quantity not specified in recipe instructions (for filling)

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How to Make Pierogie

In a large bowl, whisk together the flour and salt.
Make a well in the center and add the warm water, egg, and vegetable oil. Gradually incorporate the flour into the wet ingredients, mixing until a smooth dough forms.
Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Form a ball, wrap in plastic wrap, and let rest for at least 30 minutes.
Meanwhile, prepare the filling: In a medium bowl, combine the farmer's cheese, chopped onion, sour cream, egg yolk, salt, and pepper. Mix well until thoroughly combined.
On a lightly floured surface, roll out the dough to 1/8 inch thickness.
Using a 3-inch cookie cutter or glass, cut out circles of dough.
Place a spoonful of the cheese filling in the center of each circle.
Fold the dough over to form a half-moon shape and crimp the edges firmly to seal.
Bring a large pot of salted water to a boil. Gently drop the pierogi into the boiling water and cook for 3-4 minutes, or until they float to the surface.
Remove the pierogi with a slotted spoon and drain on a wire rack or paper towels.
Brush the cooked pierogi with melted butter and serve immediately. Enjoy!