Potato and Cream Cheese Pierogi

    (39)
    1 hour 30 minutes

    From Poland these potato dumplings known as 'Pierogi' are first boiled then deep fried. They are not served with a sauce but a sprinkling of fried onion or crumbled cheese.


    35 people made this

    Ingredients
    Serves: 24 

    • 12 potatoes, peeled and quartered
    • 3 eggs
    • 3 tablespoons cream cheese, divided
    • 3 teaspoons milk, divided
    • 2 cups (250g) plain flour, divided
    • 625g cottage cheese
    • 1 pinch salt, to taste
    • 2 tablespoons butter
    • 1 litre oil, for frying

    Directions
    Preparation:1hour  ›  Cook:30min  ›  Ready in:1hour30min 

    1. Bring a large saucepan of salted water to a boil. Add potatoes and cook until tender but still firm; about 15 minutes. Drain and cool.
    2. Meanwhile, prepare dough by combining 1 egg, 1 tablespoon cream cheese, 1 teaspoon milk and 1/2 cup flour. Once all the flour has been worked in add another 1/2 cup flour, 1 tablespoon cream cheese and 1 teaspoon milk. When the dough is well blended, add 1 egg, 1 tablespoon cream cheese and another 1/2 cup flour; mix well. Finally, add the remaining egg, 1 teaspoon milk and 1/2 cup flour. If dough is too dry add a little more milk; if too wet add more flour.
    3. On a well floured surface roll out 1/4 of the dough to 6mm thickness. Using a glass, biscuit cutter or any rounded surface cut out circles of dough. Flour both sides of the circle and set aside in a single layer on baking paper. Repeat process with remaining dough.
    4. Mash the potatoes with the cottage cheese, salt and butter. Place a spoonful of the filling slightly below the centre of a circle of dough. Fold the dough over and seal edges with fingertips. Use enough filling so that you have to stretch the dough over it but not so much that it squeezes out when sealed.
    5. Bring a large saucepan of salted water to a boil. Drop in the pierogis a few at a time. Cook for 1 to 2 minutes or until they float to the top; drain.
    6. Heat oil in a large frypan over medium-high heat. Fry boiled pierogis in hot oil until crispy.

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    Reviews and Ratings
    Global Ratings:
    (39)

    Reviews in English (29)

    by
    34

    I only gave the recipe four stars because instead of the cottage cheese, you need to use farmers cheese. Most markets have this. I also added sauteed onions to my mashed potatoe mixture. Other than that, this was just like my grandmother used to make. It wasn't as hard as I expected. Thank you so much for this recipe. Next time I will add some sauerkraut to the mixture. My grandmother also did these with plums and just boiled them. When they were done she would top them with sour cream and sugar. I know it sounds weird but they were wonderful! Now I have the dough recipe and can make many variations. Thank you!  -  09 Sep 2007  (Review from Allrecipes USA and Canada)

    by
    31

    These are worth all the hard work and effort. Be sure to roll the dough very thin. The more delicate they are, the more delicious they are. I also filled mine with potato & sharp cheddar and sour kraut & onion. Remember, it goes alot quicker if you have a helper. One person to roll and cut dough and one person to stuff and pinch.  -  23 Dec 2002  (Review from Allrecipes USA and Canada)

    by
    24

    The dough is very easy to prepare and prepares enough for 24 Pierogi. The recipe for the filling, if followed completely, would make enough filling for 9 zillion Pierogi. I followed the directions, and adding only ONE container of cottage cheese, had enough filling for the 24 and enough thrown out which could have made 5000. Has the recipe been wrongly written?? I think so.  -  03 Feb 2002  (Review from Allrecipes USA and Canada)

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