Potato & Cheese Pierogi | ExpatWomanFood.com

Posted on

17 September 2012



Potato & Cheese Pierogi


¼ onion, grated
1oz. butter
16oz. mashed potato, cold
0.75lb. cottage cheese, chunky (try use the Russian brand as it is firmer than traditional cottage cheese)
11oz. flour
1 egg
0.5fl oz. oil
6fl oz. water, warm
Salt and pepper to taste
Preparation Time


  • Make the filling by lightly sautéing the onions in the butter until the onions are soft and translucent. Combine the onions and butter with the mash and cottage cheese
  • Combine flour and a pinch of salt. Add the eggs, water and oil and knead until dough is formed. Leave it to stand for 15 minutes
  • Roll the dough out until it is less than half a centimeter thick (it should be quite thin)
  • Using a wide brimmed glass cut out pieces of dough. Place the filling into the middle of the dough circle and fold it. Seal the dough with a fork so the filling cannot escape
  • Bring a large pot of salted water to boil. Boil the pierogis a few at a time separating them lightly from each other. Boiled for approximately 4 minutes or until the pierogis puff up
  • Once they are all cooked they are ready to be served.
Cooks Note

Preparation time: 20 minutes; Cooking time: 5 minutes; Serves 4

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