Description
This irresistible Polish Pierogi recipe features tender dough filled with a creamy mixture of sweet potatoes and cheddar cheese. Soft-boiled and then pan-fried to golden perfection, these pierogi make a comforting and flavorful meal, served best with a dollop of sour cream and fresh herbs.
Ingredients
Scale
Dough
- 2 cups (250g) all-purpose flour
- 1 large egg
- 1/2 cup (120ml) sour cream
- 1/4 cup (60ml) water
- 1/4 tsp salt
Filling
- 2 medium sweet potatoes, peeled and boiled until soft
- 1 cup (120g) shredded cheddar cheese
- 1/4 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp nutmeg (optional)
For Cooking & Serving
- Butter (for frying)
- Sour cream (for dipping)
- Chopped chives or parsley (optional, for garnish)
Instructions
- Mix Dry Ingredients: In a mixing bowl, combine the all-purpose flour and 1/4 tsp salt.
- Add Wet Ingredients: Add the egg, sour cream, and water to the flour mixture. Stir until a shaggy dough forms.
- Knead Dough: Transfer the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic, adding flour if too sticky.
- Rest Dough: Wrap the dough in plastic wrap and let it rest for 30 minutes at room temperature.
- Prepare Filling: Mash cooked sweet potatoes until smooth. Add shredded cheddar cheese, 1/4 tsp salt, black pepper, and nutmeg if using; mix well.
- Cool Filling: Set the filling aside to cool completely before using.
- Roll Dough: After resting, roll dough out on a floured surface to about 1/8-inch (3mm) thickness.
- Cut Circles: Use a pastry cutter or glass to cut circles approximately 3 inches (7.5cm) in diameter.
- Fill Pierogi: Place a small spoonful of filling in the center of each dough circle.
- Seal Edges: Fold dough over to form a half-moon shape. Press edges firmly and crimp with a fork to seal.
- Boil Pierogi: Bring a large pot of salted water to a boil. Drop pierogi in batches and cook for 2-4 minutes until they float to the surface.
- Drain Pierogi: Transfer cooked pierogi to a paper towel-lined plate to drain excess water.
- Pan-Fry: Heat a skillet over medium heat and melt 2 tablespoons of butter. Fry pierogi until golden brown and slightly crispy on both sides, about 2 minutes per side.
- Serve: Serve hot with sour cream and garnish with chopped chives or parsley, if desired.
Notes
- Resting the dough is crucial for elasticity and easy rolling.
- Make sure the filling is cool before piping or filling the dough to prevent tearing.
- You can substitute cheddar cheese with farmer’s cheese or ricotta for a different flavor.
- Freeze uncooked pierogi for later use by placing them on a baking sheet to freeze individually, then storing in airtight bags.
- For a crispier texture, pan-fry pierogi in generous butter until golden and crispy.
- Prep Time: 35 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Polish
Keywords: Polish pierogi, sweet potato pierogi, cheese pierogi, fried pierogi, traditional Polish recipe, comfort food, homemade pierogi
