New Britain Polish Pierogi
Hand-formed dumplings filled with potato and cheddar or farmer's cheese, boiled then pan-fried in butter with onions, a staple of Connecticut's Polish enclaves.
- Prep
- 60 min
- Cook
- 30 min
- Total
- 90 min
- Servings
- 6
- Difficulty
- Hard
- Calories
- 420 kcal
Equipment
- •Rolling pin
- •Round cutter
- •Large pot
Nutrition
Per serving, approximate
- Calories
- 420 kcal
- fat
- 16
- carbs
- 56
- protein
- 12
- calories
- 420
Instructions
- 1
Mix the flour, sour cream, egg, water, and a pinch of salt into a smooth dough. Let it rest for 20 minutes.
- 2
Mash the boiled potatoes with the shredded cheddar, half the diced onion sauteed in butter, salt, and pepper.
- 3
Roll the dough out thin. Cut it into 3-inch rounds.
- 4
Place a spoonful of potato filling on each round. Fold the dough over and pinch the edges tightly to seal.
- 5
Bring a large pot of salted water to a gentle boil. Cook pierogi in batches until they float, about 3-4 minutes.
- 6
Drain the pierogi and set them aside.
- 7
Melt remaining butter in a skillet and saute remaining diced onion until golden. Pan-fry the boiled pierogi until lightly browned on both sides.
- 8
Serve hot topped with the caramelized onions and, if desired, sour cream.
Chef's tips
Let the mashed potato filling cool completely before filling dough, and seal edges firmly to prevent bursting during boiling.
Storage
Freeze uncooked pierogi in a single layer, then bag; refrigerate cooked ones up to 3 days.
Reheating
Pan-fry refrigerated pierogi in butter until heated through and re-crisped.
Common mistakes to avoid
- •Overfilling, causing pierogi to burst while boiling
- •Rolling the dough too thick, making it gummy
Serving suggestions
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