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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