I normally wouldn’t post a recipe like this. It’s got several stages, and it’s time- and labor-intensive. And that’s usually a problem. Because we’re all running home from work and don’t have the mental bandwidth or energy to make complex recipes. However, these aren’t normal times. So, I thought I’d try my hand at making Polish potato pierogi from King Arthur’s recipe.
If you’re not familiar with pierogi, they are Polish dumplings, filled with potato or potato and cheese, meat, or even sauerkraut. Funny how every culture figured out some variation on this! The original recipe was for potato and cheese, but I was low on cheese, so these are just plain mashed potato.
First you make the dough, then the filling, then boil them, and finally fry the whole thing in some oil with onions. I’ve cut down the recipe so it makes about 24 pierogi instead of 42. You can eat some right away and freeze the rest for later. Or do it in stages, and start the dough, then make the filling and assemble the pierogi another day, and finally cook them on a third day.
Here they are before cooking.
And here they are after.
Polish Potato Pierogi for One Person
1 hour, 20 minutes
*Break the egg into a small bowl. Mix it gently with a fork. Then pour off half into the flour mixture. Save the rest for an omelette or frittata.
- 1 cup flour
- 1/4 teaspoon salt
- 1/2 large egg*
- 1/2 cup sour cream
- 2 T butter, softened
- Mashed Potatoes for Filling
- one large potato, cut into chunks and boiled
- pinch kosher salt
- 2 T plus 2 tsp milk or half and half (or half milk, half butter)
- Final cooking
- 2 T butter
- 1 small onion, sliced
- Add the flour and salt to a medium-size bowl and mix them together (a spoon is fine).
- Add the half egg and work everything together. It should be bumpy and shaggy looking.
- Next, add the butter and sour cream, mixing it all together until it all sticks into a clump of dough. Work in the sour cream and soft butter until the dough comes together in a clump.
- Knead the mixture (it will help to flour your hands) until it gets smoother and not quite as tacky to the touch.
- Remove the ball of dough from the bowl, wrap it in plastic and chill it for at least half an hour. If you don't have time to finish, you can pick up where you left off a day or two later.
- Mash the potato mixture until it is smooth. Season with salt and pepper.
- Remove the dough from the fridge.
- Flour a board, and the rolling pin.
- Roll out the dough, until it is about 1/8 inch thick.
- Now cut it. into circles with a two-inch cutter, or a small drinking glass.
- You can use the scraps for "rough cut" noodles in soup, or roll them out again to make more dumplings.
- Put about 3/4 tsp of the mashed potatoes on each circle.
- Wet your finger with water and rub it along the edge of the circle. Now fold the circle on half, over the filling, and pinch it shut to seal it.
- Press the tines of a fork along the edges to double seal them (like crimping a pie crust)
- If you're tired, you can freeze the pierogi and use them later. They will last for a month in the freezer. Or refrigerate them and pick up the next day.
- Fill a large pot with water and bring it to a boil. Add salt to taste.
- Add the pierogi a few at a time. They're done when they float.
- Now melt butter in a skillet and add the sliced onions.
- Drain the pierogi, and add them (not all at once) to the skillet until they turn golden brown.
- Serve with sour cream.
Potato Pierogi Filling Substitutions and Variations
- half and half potato and cheddar cheese
- potato, onion, thyme
- sauerkraut and onion
- chopped or leftover shredded meat, onions, some broth, and the other half of the egg
- use garlic mashed potatoes
More Potato Recipes
Crispy Garlic Basil Potato Bites
Crispy outside, fluffy inside and full of flavor. These are much easier to make than fries (and less messy) but taste, dare I say, even better.
Roasted Paprika Potatoes
These always make me smile. My grandma used to make them for me when I was little. They are baked, not fried, but still give you that French fry crispiness.
Frittata Recipe for One Person
Use the rest of the egg to make this frittata. It’s an Italian “omelette” with crispy potatoes on the bottom (like a crust), then topped with eggs and lots of veggies.