Description
Enjoy the deliciousness of homemade pierogi filled with a variety of options like potato and cheese, sauerkraut, mushrooms, sweet cheese, and meat. These versatile dumplings are perfect for any meal, whether as a main dish or a side, and can be served with toppings like sautéed onions or sour cream.
Ingredients
Scale
- 2 cups of mashed potatoes (about 4 medium potatoes)
- 1 cup of cottage cheese or farmer’s cheese
- 1 cup of shredded cheddar cheese
- 1 small onion, finely chopped
- 2 tablespoons of butter
- Salt and pepper to taste
- 2 cups of sauerkraut, drained and chopped
- 1 teaspoon of caraway seeds (optional)
- 2 cups of mushrooms, finely chopped (any variety you prefer)
- 1 teaspoon of dried thyme
- 1 cup of ricotta cheese
- 1/2 cup of powdered sugar
- 1 teaspoon of vanilla extract
- 1 egg yolk
- Zest of 1 lemon
- 1 pound of ground meat (beef, pork, or chicken)
- 2 cloves of garlic, minced
- 1 teaspoon of paprika
- 2 cups of all-purpose flour
- 1 large egg
- 1/2 cup of water
- 1/2 teaspoon of salt
Instructions
- Peel and cut the potatoes into quarters. Boil in salted water until tender, about 15-20 minutes. Drain and mash until smooth.
- In a skillet, melt 2 tablespoons of butter over medium heat. Add the onion and sauté until golden brown, about 5-7 minutes.
- In a bowl, mix mashed potatoes, sautéed onions, cottage cheese, and cheddar cheese. Season with salt and pepper.
- Melt 2 tablespoons of butter in a skillet over medium heat. Add the onion and cook until translucent, about 5 minutes.
- Stir in chopped sauerkraut and caraway seeds (if using). Cook for 5-7 minutes, seasoning with salt and pepper.
- Melt 2 tablespoons of butter in a skillet over medium heat. Add the onion and cook until soft, about 5 minutes.
- Add chopped mushrooms and cook until golden brown, about 10 minutes. Stir in thyme and season with salt and pepper.
- In a bowl, combine ricotta cheese, powdered sugar, vanilla extract, egg yolk, and lemon zest. Mix until smooth.
- Heat oil in a skillet over medium heat. Add ground meat and cook until browned, about 8-10 minutes.
- Stir in onion and garlic, cooking until the onion is translucent, about 5 minutes. Add paprika and season with salt and pepper.
- In a bowl, combine flour and salt. Make a well in the center and add egg and water. Mix until a dough forms. Knead on a floured surface for 5-7 minutes until smooth. Cover and let rest for 30 minutes.
- Roll out the dough on a floured surface to about 1/8 inch thick. Cut into circles using a glass or cookie cutter.
- Place a spoonful of your desired filling in the center of each dough circle. Fold over and pinch the edges to seal.
- Bring a large pot of salted water to a boil. Drop in the pierogi in batches and cook until they float to the top, about 3-5 minutes. Remove with a slotted spoon.
- Serve warm, topped with sautéed onions, sour cream, or your favorite sauce.
Notes
- You can freeze uncooked pierogi for later use. Just place them on a baking sheet to freeze individually before transferring to a freezer bag.
- Prep Time: 30 minutes
- Cook Time: 3-5 minutes