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Crispy Homemade Polish Potato and Farmer Cheese Pierogi

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This recipe delivers crispy, golden pierogi filled with a creamy blend of mashed potatoes and farmer cheese, perfect for a comforting Polish meal that’s easy to make at home.

Ingredients

Scale
  • 3 cups all-purpose flour (360 g), plus extra for dusting
  • 1 large egg, room temperature
  • 1/2 cup plain yogurt or sour cream (120 ml)
  • 1/2 teaspoon salt
  • 1/4 to 1/3 cup water (60–80 ml), as needed for dough consistency
  • 2 tablespoons unsalted butter, melted (for brushing dough)
  • 3 medium russet potatoes (about 1.5 lbs / 700 g), peeled and boiled
  • 1 cup farmer cheese (225 g), crumbled
  • 1 small yellow onion, finely diced
  • 2 tablespoons unsalted butter (for sautéing onions)
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon fresh dill or chives, finely chopped (optional)
  • Vegetable oil or clarified butter, enough for shallow frying (about 1/4 inch deep)

Instructions

  1. Peel and cut potatoes into chunks. Boil in salted water until tender, about 15-20 minutes. Drain and mash until smooth. Let cool slightly.
  2. Heat 2 tablespoons unsalted butter in a skillet over medium heat. Sauté diced onion until golden and soft, about 5-7 minutes. Set aside to cool.
  3. In a bowl, combine mashed potatoes, crumbled farmer cheese, and sautéed onions. Season with salt, pepper, and add dill or chives if using. Mix gently until creamy. Set aside.
  4. In a large bowl, whisk together flour and salt. Add egg, yogurt or sour cream, and melted butter. Stir to combine. Gradually add water as needed to form a soft dough. Knead on a floured surface for 5-7 minutes until smooth and elastic. Cover and rest for at least 20 minutes.
  5. Roll dough on a floured surface to about 1/8 inch (3 mm) thickness. Cut circles 3-4 inches in diameter using a cutter or glass.
  6. Place 1 to 1.5 tablespoons of filling in the center of each dough circle. Fold dough over to form a half-moon shape. Press edges firmly and crimp with fingers or fork to seal, removing air pockets.
  7. Bring a large pot of salted water to a gentle boil. Cook pierogi in batches for 2-3 minutes after they float to the surface. Remove with a slotted spoon and drain well.
  8. Heat vegetable oil or clarified butter in a skillet over medium heat (about 1/4 inch deep). Fry pierogi in a single layer for 2-3 minutes per side until golden and crispy. Drain on paper towels.

Notes

Resting the dough for at least 20 minutes makes it more pliable and easier to roll. Wetting the edges of the dough before sealing helps prevent openings during cooking. Fry on medium heat to avoid burning and maintain crispiness. You can freeze uncooked pierogi in a single layer and cook from frozen later.

Nutrition

Keywords: pierogi, Polish pierogi, potato pierogi, farmer cheese, crispy pierogi, homemade pierogi, comfort food, easy pierogi recipe

Find it online: https://crispcraving.com/crispy-homemade-polish-potato-and-farmer-cheese-pierogi-recipe-easy-steps/