Calumet Region Potato Pierogi
Boiled and pan-fried dumplings filled with mashed potato and cheese, then topped with caramelized onions and butter. A legacy of Polish steelworker families in Northwest Indiana.
- Prep
- 60 min
- Cook
- 30 min
- Total
- 90 min
- Servings
- 6
- Difficulty
- Hard
- Calories
- 380 kcal
Equipment
- •Rolling pin
- •Round cutter or glass
- •Large pot
- •Skillet
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 15
- carbs
- 52
- protein
- 10
- calories
- 380
Instructions
- 1
Mix flour, sour cream, egg, water, and a pinch of salt into a smooth dough. Let it rest for 20 minutes.
- 2
Mash boiled potatoes with farmer's cheese, salt, and pepper. Let the mixture cool completely.
- 3
Melt 2 tablespoons butter in a skillet over medium-low heat. Cook onions slowly until browned, about 20 minutes, then set aside.
- 4
Roll the dough thin on a floured surface. Cut it into rounds using a glass or cutter.
- 5
Put a spoonful of potato filling in the center of each round. Fold over and press the edges firmly to seal.
- 6
Bring a large pot of salted water to a gentle boil. Cook pierogi in batches until they float, about 3-4 minutes.
- 7
Drain the pierogi well. Pan-fry them in the remaining butter until golden on both sides.
- 8
Top with the caramelized onions. Serve hot.
Chef's tips
Rest the dough for at least 20 minutes so it rolls out easily. Press the edges firmly shut so no filling leaks during boiling.
Storage
Refrigerate cooked pierogi up to 3 days, or freeze uncooked pierogi on a tray before bagging.
Reheating
Pan-fry refrigerated or frozen pierogi in butter until heated through and crisp.
Common mistakes to avoid
- •Adding too much filling, which makes the dumplings burst open while boiling.
- •Skipping the pan-fry step, which leaves out the classic crispy finish.
Serving suggestions
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