Old Fashioned Homemade Polish Potato Pierogies

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