For a richer flavor, brown the butter before adding it to the potato mixture. Pierogi can be made ahead and frozen. Freeze them in a single layer on a baking sheet before transferring them to a freezer bag. Serve with sour cream, caramelized onions, or your favorite toppings.
Babaci's Potato Pierogi
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PREP TIME1 hrs
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COOK TIME30 mins
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TOTAL TIME1 hrs 30 mins
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SERVING24 People
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VIEWS93
These delightful potato dumplings, inspired by Polish traditions, are a comforting and flavorful dish. Each pierogi is a delicate pocket of creamy potato and cheese filling, encased in a tender dough, offering a taste of Eastern European heritage.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate28 g
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Cholesterol31 mg
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Fiber2 g
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Protein7 g
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Saturated Fat2 g
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Sodium120 mg
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Sugar1 g
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Fat7 g
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Unsaturated Fat0 g
Follow The Directions
01
StepBoil the Potatoes: In a large pot, bring salted water to a boil. Add the potatoes and cook until tender, about 15 minutes. Drain well and let cool slightly.
02
StepPrepare the Dough: In a large bowl, combine 1 egg, 1 tablespoon of cream cheese, 1 teaspoon of milk, and 1/2 cup of flour. Mix until just combined. Repeat the process three more times, each time adding 1 egg, 1 tablespoon cream cheese, 1 teaspoon milk and 1/2 cup flour. Knead until a smooth, elastic dough forms. If the dough is too dry, add milk, 1 teaspoon at a time. If it's too wet, add flour, 1 tablespoon at a time. (Approximately 10 minutes)
03
StepRoll and Cut the Dough: On a lightly floured surface, roll out about 1/4 of the dough to 1/4-inch thickness. Use a cookie cutter or glass to cut out circles. Lightly flour both sides of the circles and set aside on wax paper. Repeat with the remaining dough. (Approximately 20 minutes)
04
StepMake the Filling: In a large bowl, mash the cooked potatoes with cottage cheese, salt, and butter until smooth and well combined. (Approximately 5 minutes)
05
StepFill the Pierogi: Place a spoonful of the potato filling slightly below the center of each dough circle. Fold the dough over to create a half-moon shape, and firmly seal the edges with your fingertips. Ensure the filling is enclosed without squeezing out. (Approximately 30 minutes)
06
StepCook the Pierogi: Bring a large pot of salted water to a boil. Gently drop in the pierogi, a few at a time, being careful not to overcrowd the pot. Cook for 2-3 minutes, or until they float to the top. Drain well. (Approximately 10 minutes)
07
StepFry the Pierogi: Heat oil in a large skillet over medium-high heat. Fry the boiled pierogi until golden brown and crispy on both sides. (Approximately 10 minutes)
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Joseph Torp
Jun 21, 2025Freezing them before frying is key, makes them extra crispy!
Selina Dickinson
May 28, 2025I've tried other pierogi recipes before, but this one is by far the best. The dough is perfectly tender, and the filling is just right.
Rocio Stamm
Apr 26, 2025A little sour cream on top is the perfect finishing touch.
Angelo Smitham
Apr 11, 2025These pierogi were a huge hit at our family gathering. Everyone raved about how delicious they were!
Cleta Schultz
Nov 17, 2024I added some sauteed onions and bacon to the filling, and it took these pierogi to the next level!
Stephen Gleichner
Aug 20, 2024My family absolutely loved these! The dough was easy to work with, and the filling was so flavorful.