Polish Pierogi

A small tasty little treat that everybody can get stuck into this Christmas.

To sample these delicious bitesize Polish pierogi, here is our easy to follow recipe.

Polish Pierogi
PREP TIME 1- 2 hours COOK TIME 30 minutes to 1 hour MAKES 15
  • For the dumpling dough:
  • 250g of self-raising flour
  • 1 teaspoon of salt
  • 1 tablespoon of vegetable oil
  • 150ml of warm water
  • For a cottage cheese and potato filling:
  • 250g of floury potatoes cut into small chunks
  • 2 tablespoons of olive oil
  • 1 medium onion, finely chopped
  • 250g of cottage cheese

Preparation method

  1. In a medium saucepan, boil the potatoes in salted water until they soften which should take around 20 minutes.
  2. Once they have cooked, drain and leave to cool.
  3. In a frying pan over medium heat, add oil and fry off the onion for 4-5 minutes, until the onions have browned.
  4. When the potatoes have cooled, in a large mixing bowl add the potatoes, onions and the cottage cheese and mash until the mixture is completely smooth.
  5. To create the dumpling dough, with a large mixing bowl, sift in the flour and make a well in the centre. With the well fill it with salt, oil and water. Gradually stir the flour into the wet ingredients, until you have created a soft dough.
  6. On a lightly floured work surface, knead the dough for around 5-8 minutes or until it has become smooth and glossy.
  7. With a tea towel, wrap the dough and leave to rest for a minimum of 20 minutes.
  8. After you have left the dough to rest, with a rolling pin roll out the dough onto a floured surface to a 3mm thickness.
  9. With your pierogi cutters cut 15 rounds.
  10. Using a teaspoon, add a small amount of the mixture into the centre of the pastry.
  11. Using a small amount of water, wet the edge of the pastry before folding the edges over to create a semi-circle, pressing down to stick the edges firmly together.
  12. In a large saucepan of boiling water, add the pierogi one at a time and boil in small batches. You will know when they have been cooked enough as they will float to the surface.
  13. And viola, there you have it, simple and delicious Polish pierogi that you can serve with sour crème and any fried onions you have left over.