Pierogi (Polish Filled Dumplings)

Ingredients

For the Dough:

• 3 cups all-purpose flour, plus more for dusting
• 1 large egg
• 1 teaspoon salt
• 1 cup warm water (or milk, or half sour cream/half water)

Popular Fillings:

• Ruskie (Potato & Cheese): 1 lb potatoes (boiled, mashed), 8 oz farmer's cheese (or quark/ricotta), 1 large onion (finely chopped, sautéed in butter), salt, pepper.
• Meat: 1 lb cooked ground meat (pork/beef), 1 sautéed onion, salt, pepper, pinch of marjoram.
• Sauerkraut & Mushroom: 1 lb sauerkraut (rinsed, chopped, simmered until tender), 8 oz mushrooms (chopped, sautéed), 1 sautéed onion, salt, pepper.
• Fruit: Sweetened berries (blueberries, strawberries) or plums.

For Serving:

• Melted butter
• Sautéed onions
• Sour cream
• Crispy bacon bits (optional)

Instructions

1. Make Dough: Whisk flour and salt. Make a well, add egg and warm liquid. Mix until a firm dough forms. Knead on floured surface 5-10 mins until smooth. Cover, rest 30 mins.
2. Prepare Filling: Make your chosen filling while dough rests.
3. Assemble Pierogi: Roll out dough thinly. Cut 3-inch rounds. Place 1 tsp filling on each. Fold into half-moons, pinch edges firmly to seal.
4. Cook: Boil salted water. Drop pierogi in batches. Once they float (3-5 mins), cook 2-3 mins more. Remove with slotted spoon.
5. Serve: Toss with melted butter. Serve hot with sautéed onions, sour cream, and bacon bits (for savory). Sweet pierogi often served with cream or sugar.
6. Optional: Pan-fry boiled pierogi in butter until golden brown.

What Makes It Special

Pierogi are arguably Poland's most famous dish. These versatile dumplings are a beloved comfort food, appearing at family tables and celebrations like Christmas Eve (Wigilia). Their variety of fillings, from savory potato and cheese ('Ruskie') to sweet fruit, makes them universally appealing. They represent Polish hospitality and culinary tradition.