Anita’s Polish Pierogies

May 11, 2023May 11, 20230 17

Anita's Polish Pierogies - Traditional Dumplings with Cheese and Potato Filling

by The Chefin Main

Prep

30 min

Cook

15 min

Ready In

45 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

509

Sugar

Fat

13g

Anita's Polish Pierogies are a traditional Polish dish usually served during special occasions such as Christmas, weddings, and other ceremonies. The dumplings are made by stuffing pockets of dough with a delicious mixture of potatoes and cheese and boiled until they become soft and tender. They can be fried and served with onions or sauerkraut as a savory dish or topped with fruit such as mixed berries to make them a sweet version as a dessert. Pierogies are an excellent comfort food that's perfect for sharing with friends and family.

Instructions

1.	In a large mixing bowl, combine flour, butter, warm water, and salt to make a dough. Knead it on a floured surface until smooth.
2.	In a separate pot, boil the potatoes and mash them with cheese.
3.	Roll out the dough and use a cookie cutter or a glass to cut small circles.
4.	Place some potato filling in the center of each circle and fold over to make half–circles.
5.	Boil the pierogies in salted water for around 3 minutes or until they float.
6.	Serve hot with butter or fried onions.

PROS

Anita’s Polish Pierogies are simple to make and an authentic Polish dish that are perfect for lunch or dinner.
They can also be reheated easily and enjoyed as leftovers.

CONS

These pierogies contain a lot of carbohydrates due to the dough and potatoes used in the dish.
They should be enjoyed moderately as a part of a balanced diet.

HEALTH & BENEFITS

Anita’s Polish Pierogies are loaded with carbohydrates and protein, providing fuel for the body to function. The potatoes in the filling are high in vitamins B and C and dietary fiber, making this dish relatively filling and nutritious. The cheese in the filling provides calcium and vitamin D for strong bones and teeth.

	4 cups all-purpose flour
	1 teaspoon butter
	1 1/2 cups warm water
	1 teaspoon salt
	shredded sharp cheddar cheese
	5 large potatoes ( I used Yukon Gold )