Pierogies are Polish noodle dumplings that can be filled with a variety of mixes. Traditionally, it’s a very time consuming dish to make, but this quick recipe takes about half the time. You’ll have a delicious meal or snack on the table in no time!
Prep time: 20 minutes
Cooking time: 27 minutes
1 package fresh lasagne sheets*
225 grams (1/2 pound) potatoes, peeled and cut into 1-inch slices
30 mL (2 tbsp) unsalted butter, melted
1 mL (1/4 tsp) kosher salt
1 mL (1/4 tsp) ground pepper
250 mL (1 cup) grated dry farmer’s cheese
75 mL (1/3 cup) sour cream
*Tip: To make simple homemade pierogi dough, combine 225 grams (8 ounces) of sour cream, 625 mL (2 1/2 cups) of flour, 15 mL (1 tbsp) softened butter, 1 egg and 1 egg yolk. Knead together and roll flat.
In a medium saucepan, bring potatoes to boil. Cook until fork tender. Once cooked, drain and mash with a fork. Add salt, pepper and melted butter and stir
Mix in shredded cheese with mashed potatoes
Cut fresh lasagne pieces into 7 1/2-centimetre (3-inch) rounds using a cookie cutter or a glass
Wet the edges of the round and bring both sides to meet each other to make a half-moon shape. Pinch close and press edges shut with the edge of a fork
Heat a tablespoon of butter or oil in a pan over medium heat and briefly sauté the pierogies until they are slightly crispy and brown on the exterior. Then add 15 mL (1 tbsp) of water, cover the pan and steam for about 3 minutes. Remove and cook until water has dissolved
When they are browned on one side, flip the pierogies and pour a few mL of water in the pan and cover to steam for about 3 minutes
Remove cover and cook until the water has dissolved. Place pierogies on a serving dish and serve with a dollop of sour cream
Pierogies are also delicious when filled with a caramelized onions, bacon, sauerkraut and horseradish. Simply make the pierogies as instructed above, but add the additional desired ingredient on top of the mashed potato before closing the round.