Chicago Polish Pierogi
Hand-formed dumplings filled with potato and cheese, boiled then pan-fried and topped with caramelized onions, reflecting Chicago's large Polish community.
- Prep
- 60 min
- Cook
- 25 min
- Total
- 85 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 420 kcal
Equipment
- •Rolling pin
- •Round cutter
Nutrition
Per serving, approximate
- Calories
- 420 kcal
- fat
- 16
- carbs
- 56
- protein
- 12
- calories
- 420
Instructions
- 1
Mix the flour, sour cream, egg, and water into a smooth dough. Let it rest for 20 minutes.
- 2
Mash the boiled potatoes with the cheese and half the diced onion until smooth. Season well with salt and pepper.
- 3
Roll the dough out thin. Cut it into rounds using a drinking glass or cutter.
- 4
Spoon a little potato filling onto each round. Fold into a half-moon and pinch the edges tightly to seal.
- 5
Bring a large pot of salted water to a boil. Cook the pierogi in batches until they float, about 3-4 minutes.
- 6
Meanwhile, cook the remaining onion in butter in a skillet until deep golden brown.
- 7
Pan-fry the boiled pierogi in butter until lightly crisp and golden on both sides.
- 8
Top with the caramelized onions and serve with sour cream.
Chef's tips
Pinch the edges firmly shut so the filling does not leak out during boiling. Pan-frying after boiling gives you a tender center with a crisp outside.
Storage
Refrigerate boiled, unfried pierogi up to 3 days, or freeze uncooked for up to 2 months.
Reheating
Pan-fry from frozen or refrigerated in butter until heated through.
Common mistakes to avoid
- •Putting too much filling inside, which causes the dumplings to burst
- •Skipping the pan-fry step, which leaves them soft rather than crisp
Serving suggestions
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