Description
A nostalgic spring masterpiece featuring a soft, biscuit-style dough wrapped around tart, jam-like rhubarb. Baked in a signature buttery syrup that creates a self-saucing, gooey bottom and a perfectly caramelized top, these rolls are the ultimate comfort dessert.
Ingredients
For the Filling
- 5 yellow potatoes, 8 oz farmer cheese
- 1 large sweet onion (sautéed), 1/2 tsp each garlic/onion powder
- Optional: 1 tbsp blue cheese, 2 tbsp cheddar
For the Dough
- 3 cups all-purpose flour, 1/2 cup warm milk
- 1/2 to 3/4 cup warm water, 1 tbsp melted butter, pinch salt
For Toppings
- 1 yellow onion (chopped), 1/2 cup sour cream, oil/ghee
Instructions
Filling: Boil and mash potatoes. Mix with sautéed onion, farmer cheese, and spices. Season well.
Dough: Combine flour, salt, warm milk, and butter. Add warm water gradually while kneading for 10–15 mins until elastic.
Rest: Cover dough and let rest for 20–30 mins.
Shape: Roll dough to 1/16-inch thick. Cut circles, fill with 1 tsp potato mix, and pinch edges to seal.
Cook: Boil in salted water until they float (+1 min).
Finish: Pan-fry in oil/ghee with onions until golden. Serve with sour cream.
Notes
Dough Texture: If the dough shrinks, let it rest longer to relax the gluten.
Farmer Cheese Substitute: Use dry curd cottage cheese or ricotta with a squeeze of lemon to replicate the tang.
Freezing: Freeze boiled pierogi in a single layer before bagging; cook directly from frozen.
- Prep Time: 60 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Boiling / Pan-Frying
- Cuisine: Polish
Nutrition
- Serving Size: 5 pierogi
- Calories: 385
- Sugar: 4
- Sodium: 420
- Fat: 14
- Saturated Fat: 7
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 52
- Fiber: 3
- Protein: 13
- Cholesterol: 35
Keywords: polish pierogi recipe, potato and cheese pierogi, homemade pierogi dough, traditional polish dumplings, pierogi ruskie