This authentic Polish dumpling was a staple of Julia’s weekly dinner repertoire for years. While there are numerous varieties and adaptations, we prefer the classic potato and cheese filling with a creamy vegetarian gravy drizzled over top.
STEP ONE – Preparations
- Get out a large pot, a colander, a medium frying pan, and a small bowl.
- Get out a large bowl and a serving platter.
- Get out a small pot and a small glass measuring cup.
STEP TWO – Make the Filling
3 peeled and diced medium potatoes
½ small peeled and minced onion
1 tablespoon extra-virgin olive oil
¾ cup Farmer’s cheese
- Fill the large pot halfway with water and bring to a boil.
- Add the potatoes, reduce the heat to a simmer, and cook for 15 minutes.
- Drain in the colander, return to the pot, and mash with a potato masher.
- In the medium frying pan, heat the oil over medium heat.
- Add the onion and cook for 5 minutes.
- Add the potatoes and cheese and stir until completely combined.
- Transfer the filling to the small bowl and chill in the refrigerator.
STEP THREE – Make the Dough
2 ½ cups all-purpose flour
1 teaspoon fine sea salt
1 large egg
¾ cup warm water
- In the large bowl, combine the flour and salt.
- Make a well in the mixture, add the egg and scramble with a fork, and mix to incorporate.
- Slowly add the water and mix until the ingredients form a ball of dough.
STEP FOUR – Make and Cook the Pierogi
- Fill the large pot with water and bring to a boil.
- Knead the dough on a lightly floured surface until smooth.
- Use a floured rolling pin to roll the dough until very thin. You may need to divide the dough into two separate pieces.
- Use a drinking glass or round cookie cutter 4 inches in diameter to cut approximately 24 circles.
- Divide the filling among the circles, stretch the dough over the filling, and pinch to seal the seams.
- Repeat this process until all the pierogi are filled and sealed.
- Gently drop 5-6 pierogi at a time into the boiling water.
- Cook for 2-3 minutes until surfaced.
- In the medium frying pan, heat a little canola oil over medium heat.
- Add 10-12 pierogi to the pan at a time and cook for 8 minutes, turning occasionally.
- Transfer to the serving dish and cook the rest of the pierogi while you make the gravy.
STEP FIVE – Make the Gravy
2 tablespoons canola oil
2 tablespoons all-purpose flour
1 cup vegetable broth
2 tablespoons milk
1 tablespoon soy sauce
½ teaspoon garlic powder
½ teaspoon fine sea salt
½ teaspoon ground pepper
- In the small pot over medium heat, heat the oil.
- Add the flour and whisk to combine.
- In the small glass measuring cup, microwave the broth for 1 minute.
- Slowly add to the pot, stirring continually until smooth and thick.
- Add the milk, soy sauce, garlic powder, salt, and pepper and stir to incorporate.
- Pour the gravy into a gravy boat or saucer and drizzle over the pierogi.
Recommended Serving Size: 6 pierogi with 2 tablespoons gravy
Exchanges: 3 starch, 1 protein, 1 fat