Ingredients
Equipment
Method
Prepare the Dough
- In a bowl, combine flour and salt. Gradually add warm water while mixing until a smooth dough forms.
- Knead for about 5 minutes until elastic. Cover and let rest.
Cook the Potatoes
- Peel and chop potatoes into chunks. Boil in salted water until tender, approximately 15 minutes. Drain.
Sauté the Onion
- In a skillet, melt butter over medium heat. Add chopped onion and sauté until golden brown (about 5 minutes).
Make the Filling
- Mash cooked potatoes in a bowl with sautéed onions; season with salt to taste.
Form the Pierogi
- Roll out rested dough to an eighth-inch thickness. Cut into circles about 3 inches in diameter.
- Place a tablespoon of filling on each circle, fold over, and pinch tightly to seal.
Cook the Pierogi
- Boil salted water in a pot. Drop in pierogi (avoid overcrowding). Cook until they float (3-4 minutes).
- For added crispiness, pan-fry in butter after boiling.
Serve
- Plate your pierogi and top with sour cream or crispy bacon bits before enjoying!
Nutrition
Notes
Feel free to experiment with ingredients! Try adding herbs like dill for freshness or spices such as paprika for a little kick. You can swap russets for sweet potatoes for a unique twist.