Description
Traditional handmade Ukrainian dumplings known as pierogi, filled with a comforting savory potato and onion mixture, optionally with cheese. Soft sour cream dough is boiled and optionally pan-fried for a golden finish.
Ingredients
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- 2 1/2 cups all-purpose flour
- 1/2 tsp salt
- 1 large egg
- 1/2 cup sour cream or vegan alternative
- 1/4 cup water (plus more if needed)
- 2 tbsp vegetable oil
- 2 medium potatoes, peeled and cubed
- 1/2 cup caramelized onions
- Salt and pepper to taste
- Optional: 1/2 cup shredded cheddar cheese
Instructions
- In a bowl, whisk together flour and salt.
- Add the egg, sour cream, water, and vegetable oil. Mix and knead into a soft, smooth dough, adding more flour or water as needed.
- Cover the dough and let it rest for 30 minutes.
- Boil the cubed potatoes until fork-tender, then mash them with caramelized onions, salt, pepper, and optional shredded cheese. Let the filling cool.
- Roll out the dough on a floured surface to about 1/8 inch thick. Cut into circles using a 3-inch glass or cutter.
- Place a spoonful of filling in the center of each dough circle. Fold over and pinch the edges to seal tightly.
- Bring a large pot of salted water to a boil. Boil the pierogi in batches until they float, about 3–4 minutes.
- Optional: Pan-fry the boiled pierogi in butter until golden for added texture.
- Serve hot with sour cream, sautéed onions, or fresh herbs.
Notes
- Ensure the dough is soft but not sticky by adjusting with flour or water.
- For extra flavor, add cheese to the filling or fry the pierogi after boiling.
- Freeze uncooked pierogi in a single layer before storing in bags for future use.
Nutrition
- Serving Size: 1 pierogi
- Calories: 220
- Sugar: 2g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 2.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 20mg
