Baltimore-Style Pierogi
Boiled potato-and-cheese dumplings then pan-fried in butter with onions, reflecting the Polish immigrant heritage of Baltimore's Fells Point and Canton neighborhoods.
- Prep
- 60 min
- Cook
- 20 min
- Total
- 80 min
- Servings
- 6
- Difficulty
- Hard
- Calories
- 380 kcal
Equipment
- •Rolling pin
- •Large pot
- •Skillet
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 15
- carbs
- 52
- protein
- 10
- calories
- 380
Instructions
- 1
Mix the flour, egg, and warm water into a smooth, stretchy dough. Let it rest for 20 minutes.
- 2
Saute half the diced onion in a little butter until soft. Mix it with the mashed potatoes and farmer's cheese.
- 3
Roll the dough thin on a floured surface. Cut it into circles.
- 4
Put a spoonful of filling on each circle. Fold the dough over and pinch the edges tightly shut.
- 5
Bring a large pot of salted water to a boil. Cook the pierogi in batches until they float, about 3-4 minutes.
- 6
Lift them out with a slotted spoon. Let them drain briefly.
- 7
Melt the remaining butter in a skillet. Saute the rest of the onion until golden.
- 8
Add the boiled pierogi to the skillet. Fry them until lightly browned on both sides.
- 9
Serve hot. Top with the fried onions and a dollop of sour cream.
Chef's tips
Pinch the dough edges tightly shut so the filling does not leak during boiling. Let the boiled pierogi dry briefly before frying for extra crispness.
Storage
Refrigerate cooked pierogi up to 3 days, or freeze uncooked pierogi up to 2 months.
Reheating
Pan-fry from frozen or refrigerated in butter until heated through and crisp.
Common mistakes to avoid
- •Putting in too much filling, which makes them burst while boiling
- •Not pinching the edges tightly enough to seal them
Serving suggestions
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