Are you craving simple and delicious comfort food? Well, then we might just have something amazing for you.
These Pierogi Dumplings are made with a rich mix of potatoes, cheese and sautéed mushrooms.
They are simple, satisfying and flavor packed, so let’s start making it.
Pierogi Dumplings
Try this easy pierogi recipe that combines creamy potatoes, sautéed mushrooms and cheese. It’s the perfect comfort food.
Ingredients
- Filling:
- 3 tablespoons vegetable oil, or as needed
- 3 onions, chopped
- 2 ½ cups mushrooms, peeled and sliced
- 7 potatoes, peeled and boiled
- 1 ⅓ (15 ounce) containers farmer's cheese
- 1 tablespoon sour cream
- salt and ground black pepper to taste
- Dough:
- 8 cups all-purpose flour (or more as needed)
- 2 large eggs
- 6 tablespoons unsalted butter (room temperature)
- 2 cups lukewarm water
Instructions
1. Prepare the Filling: Warm up some oil in a large skillet over medium heat.
Add the onions and mushrooms, cooking them for about 15 minutes until they’re nice and tender. Remove from the heat and set aside.
2. Mix the Filling Together: Run the potatoes and farmer’s cheese through a food processor or grinder separately, then combine them in a large bowl.
Add the sautéed onion-mushroom mixture, along with the sour cream, salt, and pepper.
Mix everything until it’s all well-blended, then set your filling aside for later.
3. Make the Dough: On a clean countertop, pile up your flour and create a well in the center. Crack the eggs into the middle, add the butter, and pour in a few tablespoons of warm water.
Start mixing with your hands, gradually adding more water (one tablespoon at a time) as needed.
Keep kneading until the dough is smooth and elastic. If it starts sticking, sprinkle a bit more flour on the surface.
4. Assemble the Pierogi: Roll out about a quarter of your dough to 1/8-inch thick. Use a round cutter or a glass to make circles, setting aside any extra dough for the next batch.
Place a teaspoon of the filling in the middle of each circle, then fold the dough over to make a half-moon shape. Pinch the edges tightly to seal them.
Cover the finished pierogi with a clean cloth while you work on the rest.
5. Cook the Pierogi: Bring a large pot of salted water to a gentle boil. Drop in the pierogi in batches (about 20 at a time) and cook until they float to the top, which should take around 10 to 15 minutes.
Use a slotted spoon to lift them out, and let them drain in a strainer.
Your pierogi dumplings are finally ready to be devoured. You can serve them as a meal, a snack or even freeze for later. So, without further ado, dig in.