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
- Get out a large pot, a small pan, and a large bowl.
- Get out a rolling pin, a colander, and a potato masher.
- Get out the food processor.
STEP TWO – Make the Filling
3 medium potatoes, peeled
¼ cup of finely minced onions
1 tablespoon of extra-virgin olive oil
¾ cup of Farmer’s cheese
- Fill ½ the large pot with water and bring to a boil.
- Dice the potatoes and add them to the boiling water. Then reduce the heat and simmer for 15 minutes.
- While the potatoes are cooking, heat the oil in the pan over medium heat and cook the onions until they’re tender.
- When the potatoes are done, drain, return to the pot, and mash them.
- 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.
- Put the filling in the refrigerator for later.
STEP THREE – Make the Dough
2 ½ cups of all-purpose flour
1 teaspoon of fine sea salt
¾ cup of hot water
- In the large bowl, mix the flour and salt together.
- Make a well in the mixture, add in the egg, and mix to combine.
- Slowly add in the hot water and mix the dough until it comes together.
- Put the dough in the refrigerator as well until you’re ready to make the pierogi.
STEP FOUR – Make the Pierogi
- Fill ¾ of the large pot with water and bring to a boil.
- Dust the countertop with flour and knead the dough on it.
- Divide the dough into 4 pieces and work with one at a time.
- 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.
- Add 1 tablespoon of the filling to each dough circle.
- 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.
- Drop the pierogi gently into the boiling water and let them cook until they rise to the surface.
- Rub a little butter on the empty plate and place the cooked pierogi on it.
STEP FIVE – Pan Fry and Finish
- Heat the large pan on medium heat.
- Add a little butter so the pierogi won’t stick.
- Add 10-12 pierogi to the pan at a time and cook until they’re lightly browned.
- Transfer the cooked pierogi to a serving dish.
- Serve with homemade vegetarian gravy.
STEP SIX – Make the Gravy
2 tablespoons of unsalted butter
2 tablespoons of all-purpose flour
1 cup of vegetable broth
1 tablespoon of soy sauce
Salt and pepper
- In a medium pot over medium heat, melt the butter.
- Heat the broth in a glass measuring cup in the microwave for 1 minute.
- Add the flour to the butter and whisk to combine.
- Slowly add in the heated broth and continue stirring until it’s the consistency of gravy.
- 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