Polish Pierogi Dumplings
Tender sour cream and egg dough pockets filled with two classic Polish stuffings: buttery mashed potato and onion, and tangy sauerkraut. A comforting and irresistible taste of Eastern European tradition.
Ingredients
white onions1.5 whole
potatoes450 g
butter75 g- Ssauerkraut350 g
Drained and minced
salt1 pinch
black pepper1 pinch
white peppers3 pinch
sour cream14 tbsp
eggs3 whole
plain flour360 g
baking powder3 tsp
Instructions
Chef's Tips
For an extra crispy texture, fry the boiled pierogi in a pan with a little butter and extra chopped onion until golden brown before serving.
If the dough feels too sticky during kneading, add a small amount of extra plain flour until it becomes smooth and manageable.
Pierogi freeze well. Place assembled, uncooked pierogi on a floured tray and freeze until solid. Transfer them to a freezer bag and boil directly from frozen, adding a few extra minutes to the cooking time.
Boil the Poatoes
Bring a large pan of salted water to the boil. Wash, peel, and chop the potatoes in to small chunks and boil until you can easily slide a knife through, around 20 minutes. Drain, pat dry, and cool completely.
Prepare the Fillings
Chop the onion, dividing it into two portions: 1/3 for the sauerkraut filling and 2/3s for the potato filling. Melt 30g of butter in a skillet over a medium heat. Cook the 80g of onion until translucent, about 5 minutes. Add the drained and minced sauerkraut and cook, stirring occasionally, for 5 more minutes. Season with a pinch of salt and black pepper, then remove to a plate to cool completely.
Make the Potato Filling
Melt the remaining 45g of butter in the same skillet over a medium heat. Cook the remaining 120g of onion until translucent, about 5 minutes. Stir in the cold mashed potato, 1 teaspoon of salt, and the white pepper. Remove from the heat and set aside.
Prepare the Dough
In a large bowl, beat together the sour cream and eggs until smooth. In a separate bowl, sift together the plain flour, baking powder, and 0.5 teaspoon of salt. Gradually stir the dry ingredients into the sour cream mixture until a dough forms. Knead the dough on a lightly floured surface until it is firm and smooth.
Assemble the Pierogi
Divide the dough in half. Roll out one half to approximately 3mm thickness. Use a 7.5cm biscuit cutter to cut the dough into rounds. Place a small spoonful of the potato filling into the centre of each round. Moisten the edges of the dough with water, fold the dough over, and press the edges with a fork to seal. Repeat the rolling, cutting, and filling process with the remaining dough half, using the sauerkraut filling.
Cook the Pierogi
Bring a large pot of lightly salted water to a boil. Add the pierogi in batches to the boiling water and cook until they float to the top, which should take 3 to 5 minutes. Remove the cooked pierogi using a slotted spoon.
