This authentic Polish dish is like a combination of a dumpling and ravioli. The recipe can be adapted in many ways, however we enjoy the classic potato, cheese, and onions filling with vegetarian gravy drizzled on top.

STEP ONE – Preparations

1. Get out a large pot, a small pan, and a large bowl.
2. Get out a rolling pin, a colander, and a potato masher.
3. Get out the food processor.

STEP TWO – Make the Filling

Ingredients:

3 medium potatoes, peeled
¼ cup of finely minced onions
1 tablespoon of extra-virgin olive oil
¾ cup of Farmer’s cheese

Instructions:

1. Fill ½ the large pot with water and bring to a boil.
2. Dice the potatoes and add them to the boiling water. Then reduce the heat and simmer for 15 minutes.
3. While the potatoes are cooking, heat the oil in the pan over medium heat and cook the onions until they’re tender.
4. When the potatoes are done, drain, return to the pot, and mash them.
5. Add in the onions and cheese and mix well to combine. I didn’t have Farmer’s cheese on hand, so as a substitute, I combined cream cheese and cottage cheese in the food processor and added a little Monterey Jack cheese.
6. Put the filling in the refrigerator for later.

STEP THREE – Make the Dough

Ingredients:

2 ½ cups of all-purpose flour
1 teaspoon of fine sea salt
1 egg
¾ cup of hot water

Instructions:

1. In the large bowl, mix the flour and salt together.
2. Make a well in the mixture, add in the egg, and mix to combine.
3. Slowly add in the hot water and mix the dough until it comes together.
4. Put the dough in the refrigerator as well until you’re ready to make the pierogi.

STEP FOUR – Make the Pierogi

Instructions:

1. Fill ¾ of the large pot with water and bring to a boil.
2. Dust the countertop with flour and knead the dough on it.
3. Divide the dough into 4 pieces and work with one at a time.
4. Roll the dough to ⅛-inch thickness. Using a drinking glass or a round cookie cutter about 4-5 inches in diameter, cut as many circles as you can.
5. Add 1 tablespoon of the filling to each dough circle.
6. Fold the dough over the filling and pinch all the seams to close the pierogi. Place it on a plate and repeat until all the pierogi are filled and sealed.
7. Drop the pierogi gently into the boiling water and let them cook until they rise to the surface.
8. Rub a little butter on the empty plate and place the cooked pierogi on it.

STEP FIVE – Pan Fry and Finish

1. Heat the large pan on medium heat.
2. Add a little butter so the pierogi won’t stick.
3. Add 10-12 pierogi to the pan at a time and cook until they’re lightly browned.
4. Transfer the cooked pierogi to a serving dish.
5. Serve with homemade vegetarian gravy.

STEP SIX – Make the Gravy

Ingredients:

2 tablespoons of unsalted butter
2 tablespoons of all-purpose flour
1 cup of vegetable broth
1 tablespoon of soy sauce
Salt and pepper

Instructions:

1. In a medium pot over medium heat, melt the butter.
2. Heat the broth in a glass measuring cup in the microwave for 1 minute.
3. Add the flour to the butter and whisk to combine.
4. Slowly add in the heated broth and continue stirring until it’s the consistency of gravy.
5. Add the soy sauce and spices, pour into a gravy boat or saucer, and drizzle over the pierogi.

Recommended serving size: 5-6 pierogi

Exchanges: 3 starch, 2 fat