Homemade Pierogi with Potato, Ricotta, and Chive Filling

Pierogi Recipe

Category: Main Course
Serves: 4
Preparation Time: 45 minutes
Cooking Time: 45 minutes

Pierogi, a beloved dish in Eastern European cuisine, are tender dumplings filled with a rich, creamy potato and ricotta filling. Served with a dollop of sour cream and a sprinkle of fresh chives, these pierogi are perfect for a cozy dinner or a family gathering. Follow this step-by-step guide to create these delicious homemade dumplings.

Ingredients:

Instructions:

1. Cook the Potatoes:
   Begin by boiling the potatoes in salted water. The potatoes will need approximately 30 minutes to cook, though the time may vary depending on the size of the potatoes. Once tender, drain them and set aside.

2. Prepare the Dough:
   While the potatoes are cooking, prepare the dough. In a large mixing bowl, combine the flour and salt. Gradually add the water, then mix everything together to form a dough. Transfer the dough onto a clean work surface and knead it for several minutes until smooth and homogeneous. Once ready, wrap the dough in plastic wrap and allow it to rest in the fridge for 30 minutes.

3. Make the Filling:
   After the potatoes have cooked, mash them using a potato masher until smooth. Add the ricotta cheese, salt, and black pepper to the mashed potatoes, then mix until the filling is uniform. Cover with plastic wrap and refrigerate until ready to use.

4. Roll and Shape the Pierogi:
   Once the dough has rested, roll it out on a floured surface to a thickness of about 2 mm, using a pasta machine or rolling pin. Using a round cookie cutter or glass (about 8 cm in diameter), cut out circles from the dough.

   Place a spoonful of the potato and ricotta mixture onto the center of each dough circle. Fold the dough over the filling to form a half-moon shape. Press the edges together to seal, ensuring there are no gaps. To further seal the pierogi, use the tines of a fork to press down along the edges.

5. Cook the Pierogi:
   Bring a large pot of salted water to a boil. Drop the pierogi in batches into the boiling water and cook them for about 5 minutes, or until they float to the top. Be sure to stir occasionally to prevent them from sticking.

6. Prepare the Butter Sauce:
   While the pierogi are cooking, melt the butter in a large skillet over medium heat. Once the pierogi are cooked, carefully transfer them from the pot into the skillet, allowing them to brown slightly in the butter for added flavor.

7. Serve:
   Serve the pierogi hot, topped with a generous spoonful of sour cream and a sprinkle of fresh chives. Enjoy your homemade pierogi as a comforting and filling dish that will surely impress!

Nutritional Information (Per Serving):

Tips:

• Dough Variations: If you prefer a softer dough, you can substitute part of the water with milk for a creamier texture.
• Filling Ideas: While this recipe features a potato and ricotta filling, you can experiment with other fillings such as mushrooms, sauerkraut, or meat, depending on your preference.
• Freezing Pierogi: To freeze pierogi, place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to an airtight container or freezer bag. When ready to cook, simply drop the frozen pierogi into boiling water and cook as directed.

These homemade pierogi are sure to become a favorite in your kitchen. Whether you serve them with sour cream or another dipping sauce, they’re a delicious and hearty meal for any occasion. Enjoy!