Homemade Potato Pierogies
Potato pierogies are a classic Polish comfort food dish. You can make these "dumplings" with your favorite filling, but I prefer potato. You can serve them as a side dish or make a large batch for an entree.
Ingredients
- For the dough:
- 4 cups einkorn flour
- ¼ 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
- ½ organic onion, diced
- 1 16 oz container cottage cheese
- Sea salt
- Black pepper
Instructions
- 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, add in the egg.
- 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.
- These homemade potato pierogies also freeze well.