Pierogi (Polish Dumplings)

Polish filled dumplings — boiled then pan-fried with butter and onions.

Ingredients

• Dough: 2 cups flour, 1 egg, 1/2 cup sour cream, pinch salt
• Filling: 2 cups mashed potatoes, 1 cup cheddar or farmer''s cheese, salt, pepper
• Butter, sliced onions (caramelized), sour cream for serving

Method

1. Dough: mix flour, egg, sour cream, salt. Knead 5 min until smooth. Rest 30 min.

2. Roll thin. Cut 3" circles. Fill with potato-cheese mixture. Fold, seal edges with a fork.

3. Boil in salted water until they float (3-4 min). Drain.

4. Pan-fry in butter until golden on both sides. Serve with caramelized onions and sour cream.

What You're Practicing

• The boil-then-fry technique gives pierogi their signature texture: tender inside, crispy outside.
• Sour cream in the dough makes it tender and easy to work with.
• Pierogi freeze beautifully — boil from frozen, adding 1-2 min to the cooking time.