The BEST Recipe for Potato Pierogi You Must Try!

Prepare the Dough: In a large bowl, combine the flour and salt. Make a well in the center, and add the egg, sour cream, butter, and water. Mix until the dough begins to come together, then knead it on a floured surface for about 5-7 minutes, until smooth and elastic. Cover the dough with a towel and let it rest for 30 minutes.

Time: 10 minutes for mixing, 30 minutes resting

Make the Filling: In a skillet, melt the butter over medium heat. Add the chopped onion and cook until golden brown, about 5 minutes. In a bowl, combine the mashed potatoes, ricotta cheese, cooked onions, and season with salt and pepper. Stir until the mixture is smooth and well-combined.

Time: 10 minutes

Roll the Dough: After the dough has rested, roll it out on a floured surface to about 1/8-inch thickness. Using a round cutter (a glass or a pierogi mold works well), cut out circles from the dough.

Time: 10 minutes

Fill the Pierogi: Place a spoonful of the potato filling in the center of each dough circle. Fold the dough over to form a half-moon shape and press the edges together tightly, crimping them with a fork to seal the edges.

Time: 15 minutes

Cook the Pierogi: Bring a large pot of salted water to a boil. Drop the pierogi into the water in batches, making sure not to overcrowd the pot. Once they float to the surface (about 3-4 minutes), continue cooking for an additional 2 minutes. Remove with a slotted spoon and set aside.

Time: 10-12 minutes

Serve: Serve the pierogi hot, topped with extra melted butter and sautéed onions. For added flavor, serve with sour cream or your favorite dipping sauce.

Time: 2 minutes

Serving and Storage Tips: