My Grandma was mostly Polish and I remember her cooking fondly. Her dumplings were one of my favorite meals ever! One meal that I always wanted her to make was pierogies because I had seen them in the stores and I knew they were a Polish food. She never made them, unfortunately. So when we had an amazing girl from Poland come to stay with them I immediately asked if she knew how to make them. Oh yes, she did! They are AMAZING! So, I decided to share them with you guys. Enjoy these amazing Homemade Potato Pierogies!

Note: I used Einkorn flour in this recipe because it’s an ancient grain that we can tolerate, even though we are gluten-free. I tried using gluten-free flour mix to make the dough and it did not hold up. 

Homemade Potato Pierogies

Ingredients:

For the dough:

• 4 cups einkorn flour — where to find
• 1/4 tsp sea salt
• 1 cup hot water
• 3 Tbsp grass-fed butter, plus 2 Tbsp for frying onion
• 1 pastured egg

For the filling:

• 4 medium organic potatoes, peeled
• 1/2 organic onion, diced
• 1 (16oz) container cottage cheese
• salt and pepper

Directions:

• Peel the potatoes and boil in a saucepan filled with water. When they are cooked, remove from water and allow to cool completely
• In a large mixing bowl, sift the flour
• In a glass, melt the butter in hot water and stir
• Pour into flour
• On a floured surface, work the dough with your hands
• Roll it into a ball and wrap in saran wrap

• Place in the fridge for 30 minutes
• Chop the onion
• In a skillet, fry the onion in 2 Tbsp butter until clear

• In a mixing bowl mash the potatoes, onions, and cottage cheese together. Add salt and pepper to taste. You want it to be more on the salty side (about 1/2 tsp)

• Remove the dough from the fridge and roll it out on a floured surface

• Using a large round glass, cut out circles in the dough

• Fill the dough circle with 1 Tbsp of the filling and fold it in half

• Pinch the sides together so they are sealed, then crimp them

• Bring a pot of water to a boil, add a pinch of salt and a little oil
• Drop the pierogies in one by one and allow them to boil, when they float to the top of the water they are ready

• Using a slotted spoon, remove them from the water and put them onto a plate, cover with a lid from a pan to keep them warm

• Serve with your favorite accompaniments: sour cream, gravy, butter, etc
• Make about 40 potato pierogies
• These homemade potato pierogies also freeze well

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