Classic Polish Pierogies

Ingredients

Equipment Needed

• •Potato ricer or sturdy masher
• •3-inch round biscuit cutter
• •Large pot for boiling
• •12-inch skillet for frying
• •Slotted spoon
• •Sheet pan for holding boiled pierogies

Instructions

1. 1

   Make the dough

   Whisk together the flour and salt in a large bowl. Create a well in the center and add the egg, sour cream, and warm water. Stir with a wooden spoon until a shaggy dough forms, then turn out onto a lightly floured surface. Knead for five to seven minutes until smooth and supple, like a baby's cheek. The dough should spring back gently when pressed. Wrap tightly in plastic and rest at room temperature for thirty minutes. This rest relaxes the gluten and makes rolling effortless.

   Sour cream in the dough is the old-country secret. It adds richness and tenderness that water alone cannot provide.
2. 2

   Cook the potatoes

   Place quartered potatoes in a large pot and cover with cold water by two inches. Add a generous pinch of salt. Bring to a boil over high heat, then reduce to a steady simmer. Cook until completely tender when pierced with a knife, about twenty minutes. The potatoes should offer no resistance whatsoever. Drain thoroughly and return to the warm pot, shaking over low heat for one minute to drive off excess moisture. Wet potatoes make gummy filling.

3. 3

   Build the filling

   While potatoes simmer, melt two tablespoons of butter in a skillet over medium heat. Add the finely diced onion and cook, stirring occasionally, until soft and golden, about eight minutes. The onion should smell sweet, not sharp. Pass the warm potatoes through a ricer into a large bowl, or mash until completely smooth. Fold in the sautéed onions, farmer's cheese, shredded cheddar, remaining two tablespoons of soft butter, salt, and pepper. Taste and adjust seasoning. The filling should be assertively flavored; it will mellow when wrapped in dough.

   A potato ricer produces the silkiest filling. Lumps have no place in a proper pierogi.
4. 4

   Roll and cut the dough

   Divide rested dough into four portions. Work with one portion at a time, keeping the rest covered to prevent drying. Roll the dough on a lightly floured surface to about one-eighth inch thickness, thin enough to see your hand shadow through it but sturdy enough to hold filling. Cut rounds using a three-inch biscuit cutter or the rim of a drinking glass. Gather scraps, press together, and re-roll once. Each portion should yield about twelve rounds.

5. 5

   Fill and seal

   Place a heaping tablespoon of filling in the center of each round. Fold the dough over to create a half-moon, pressing edges firmly to seal. Start from the center and work outward, pushing any air pockets toward the edge as you go. Crimp the sealed edge with fork tines or pinch with your fingers to create the traditional rope pattern. The seal must be complete. Any gap will open during boiling and spill your filling into the water.

   If edges refuse to stick, dampen them with a fingertip dipped in water. But well-made dough seals easily on its own.
6. 6

   Boil until tender

   Bring a large pot of well-salted water to a rolling boil. Working in batches of eight to ten, drop pierogies into the water. They will sink, then float within two to three minutes. Once floating, cook for an additional two minutes. The dough should look slightly translucent and tender. Remove with a slotted spoon to a sheet pan brushed with butter. Do not stack them while hot or they will fuse together.

7. 7

   Caramelize the onions

   While boiling in batches, melt four tablespoons of butter in your largest skillet over medium heat. Add sliced onions and a pinch of salt. Cook slowly, stirring occasionally, until deeply golden and sweet, about twenty-five minutes. Do not rush this step. Properly caramelized onions are the crown of the dish. Transfer to a bowl and wipe the skillet clean.

8. 8

   Pan-fry until golden

   Add two tablespoons of butter to the skillet over medium-high heat. When the foam subsides and butter smells nutty, add boiled pierogies in a single layer, working in batches to avoid crowding. Fry undisturbed for two to three minutes until the bottoms develop golden-brown spots, then flip and fry the second side. The exterior should be crisp and buttery while the interior stays pillowy. Transfer to a warm platter as each batch finishes.

9. 9

   Serve with ceremony

   Arrange the golden pierogies on your serving platter, scattering the caramelized onions generously over the top. Dollop sour cream alongside or drizzle it across the pierogies. Finish with a shower of fresh chives. Serve immediately while the butter still glistens and the edges still crackle. These do not improve with waiting.

Chef Tips

• •Farmer's cheese gives the most authentic tangy flavor, but it can be difficult to find. Dry curd cottage cheese works beautifully. In a pinch, drain regular cottage cheese overnight in a cheesecloth-lined strainer.
• •The dough must rest. Skip this step and you'll fight it the entire time you're rolling. Rested dough practically rolls itself.
• •For the crispiest exterior, pat boiled pierogies dry with paper towels before frying. Surface moisture creates steam instead of browning.
• •A quality dry white wine or cold Polish beer complements the richness of the butter and cheese. The acidity cuts through and refreshes the palate between bites.

Advance Preparation

• •Uncooked pierogies freeze beautifully for up to three months. Arrange in a single layer on a parchment-lined sheet pan, freeze until solid, then transfer to freezer bags. Boil directly from frozen, adding one minute to cooking time.
• •Boiled pierogies can be refrigerated overnight before frying. Arrange in a single layer, brush with butter, and cover. Pan-fry cold, adding a minute to each side.
• •The filling can be made two days ahead and refrigerated. Bring to room temperature before filling, as cold filling makes sealing more difficult.
• •Caramelized onions keep refrigerated for one week. Rewarm gently while frying the pierogies.

Frequently Asked Questions

Nutrition Information

1 serving (about 115g, 6 pierogies)