Homemade Polish Pierogi

Name: Homemade Polish Pierogi
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Cuisine: European
Ingredients: 200g all-purpose flour; 1 egg; 80ml water; 1 tsp salt; 2 large potatoes; 1 red onion, finely chopped; 100g ricotta cheese; 2 tbsp sour cream; 1 tbsp butter for frying the chorizo; 50g chorizo, finely chopped; 2 sprigs of dill, roughly chopped

12 steps

Prep:40minCook:10min

This is a warming and delicious recipe for Homemade Polish Pierogi, the perfect dish for a chilly night.

Updated at: Thu, 21 Nov 2024 09:54:08 GMT

Nutrition balance score

Good

Glycemic Index

High

Glycemic Load

103

High

Nutrition per serving

Calories867 kcal (43%)

Total Fat23.1 g (33%)

Carbs136.3 g (52%)

Sugars4.7 g (5%)

Protein27.7 g (55%)

Sodium1472.5 mg (74%)

Fiber9.6 g (34%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

200gall-purpose flour

1egg

80mlwater

1 tspsalt

100gricotta cheese

2 Tbspsour cream

1 Tbspbutter

for frying the chorizo

50gchorizo

finely chopped

2 sprigsdill

roughly chopped

Instructions

Making The Dough

Step 1

In a large bowl, combine the flour, egg, salt, and water. Stir with your hand or a wooden spoon until a rough ball begins to form. If the dough is too dry, add a little bit more water. Pour the dough out onto a clean surface and sprinkle with flour. Knead the dough for 5 minutes. If the dough is too wet, sprinkle some more flour onto it. You should be able to knead the dough without it sticking to your hands. Place the ball of dough back into the bowl and cover with cling film, set aside for 15 minutes.

Making The Filling

Step 2

Chop your large potatoes into pieces. Place them in a pan of water and bring to a boil. Leave them to simmer for 10 minutes or until the potatoes are soft.

Step 3

Drain the potatoes and leave them to cool for a few minutes.

Step 4

Meanwhile, fry your red onion in a drizzle of oil for 5 minutes until the onions have sweated down.

Step 5

In a medium-sized bowl, add your potatoes, red onion, ricotta cheese, a pinch of salt, and some black pepper. Use a fork to mash all of the ingredients together to form a rough paste. Set it aside.

Assembling your dumplings

Step 6

Get your rested dough and knead for a further 1 minute. It should be smooth and bouncy.

Step 7

On a floured surface, roll out your dough using a rolling pin until your dough is around 3mm thick. Grab yourself a cookie cutter about 2 inches in diameter and begin cutting shapes into your dough. You should be able to make around 20-24 wrappers.

Step 8

Place a tsp of the filling into the centre of one of the wrappers, fold it in half into a semi-circle and pinch the sides to seal the dumpling. Repeat this step until there are no more dumpling wrappers.

Cooking the Pierogi

Step 9

Grab a pan of boiling water and gently drop in your pierogi. Cook for 4 minutes.

Step 10

Drain the dumplings and then add them to a frying pan of butter. This is optional but I'd highly recommend it. Fry the dumplings for 3 minutes on each side or until they begin to show some colour. Remove the dumplings and place them on your serving plates of choice.

Step 11

Don't put your frying pan in the wash, simply pour in your chorizo pieces and fry them for 30 seconds.