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Pierogi

Name: Pierogi
Total time: 141 min
Yield: 4 servings
Cuisine: European
Ingredients: 320g plain flour; 1 eggs; 160ml warm water; 350g potatoes; 180g curd cheese (twaróg — or cottage cheese pressed dry); 2 onions; 35g butter; 60g soured cream; to taste salt and pepper

Also known as pierogi ruskie · perogies · pirogi · polish dumplings · pyrohy

Half-moon dumplings of potato and cheese, boiled then pan-glossed in butter with onions, sour cream beside. Soft, rich, homely.

Europeanlunchdinner

Typical serving

560 kcal

usually 440–710 kcal

Typical nutrition for one serving
Protein	14 g
Carbs	72 g
Fat	24 g

Reference figures for a dish as it is commonly cooked — never a measurement of your plate. The range is the honest part: two kitchens make this differently. In the app, a photograph replaces the guess.

Before you start

a clear worktop and the best part of an hour of folding
rest the dough 30 minutes
a big pot

1h 29mhands on

52munattended

2h 21mstart to finish

Ingredients

Serves 4 · dimmer marks are storecupboard

320gplain flour
1eggs
160mlwarm water
350gpotatoes
180gcurd cheese — twaróg — or cottage cheese pressed dry
2onions
35gbutter
60gsoured cream
to tastesalt and pepper

Method

9 steps

boil · 22m walk away
Potatoes into salted water and cooked until soft, then drained and left to steam dry in the pan.
fold · 10m
Flour, egg, salt and warm water brought together and then kneaded a good five minutes until smooth and elastic and no longer sticking. The warm water is what makes this dough soft enough to seal.
rest · 30m walk away
Dough under an upturned bowl for half an hour. Rolled straight away it fights back and springs into shape at the edge of every circle.
fry · 14m
One onion diced fine and cooked slowly in half the butter until deep gold and sweet.
fold · 6m
Potatoes mashed with the fried onion and curd cheese, and seasoned hard. Taste it now — filling that is bland in the bowl is bland inside the dumpling, and there is no seasoning it afterwards.
finish · 35m
Dough rolled thin, circles cut, a teaspoon of filling on each, folded and pinched shut along a DRY edge. Any smear of filling on the seam stops it sealing, and that one opens in the water and empties.
boil · 12m
Into a big pot of gently boiling salted water in small batches. They sink, then float, and get two minutes more after that. A hard rolling boil tears them open.
fry · 10m
Second onion sliced and fried in the rest of the butter, and the drained pierogi turned through it until they colour on one side.
finish · 2m
Soured cream on the side and plenty of black pepper.

Worth knowing

Poland’s dumpling has its own patron saint — St Hyacinth — and “Saint Hyacinth and his pierogi!” is a genuine Polish exclamation.

More from the European kitchen

Closest in calories

Beef goulash

520 kcal · 34g protein

Roast chicken with potatoes

620 kcal · 44g protein

Shepherd’s pie

620 kcal · 30g protein

Beef stroganoff

640 kcal · 32g protein

Browse macros for every European dish Foodakl can log: Russian & Eastern European · Central European · Western European · Nordic · British & Irish

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