Potato pierogi or dumplings – easy and comforting
Pierogi or dumplings come in all sorts of shapes and flavours plus they are a real comfort food. The potato ones are usually served with fried onion on top, like the ones here. However, because I like fusion cuisine I gave them an Italian-style topping which is fried sage.
This is the easiest pierogi recipe you can get. No need for sophisticated equipment – just you, your hands and a few simple ingredients. Nothing can go wrong!
Preparation
In slightly salted water boil 3 medium-sized potatoes, skin on. Rinse with cold water, leave to cool down, take the skin off and mash them. Alternatively, use leftover mashed potatoes the amount of which will equal the 3 potatoes.
The dough
On your kneading surface:
Sift 300g plain flour, sprinkle with a pinch of turmeric and 1/2 teaspoon of salt. Mix the dry ingredients and add slowly about 150-200 ml hot water. Knead the dough until soft and elastic. If the dough seems tough add a bit more water. If it is sticky add some flour. Form a dough ball and seta side covered with a bowl.
In the meantime prepare the pierogi filling.
The filling
Transfer your mashed potatoes into a large mixing bowl and add the following:
- Sweet 1 finely chopped and fried onion,
- Pungent a generous pinch of black pepper, a pinch of ginger,
- Salty 1 teaspoon of salt,
- Sour 5 tablespoons of cottage cheese or ricotta, a few drops of lemon juice,
- Bitter a pinch of turmeric.
Mix all the ingredients well.
Now, put together your potato pierogi or dumplings
Get your dough ball out. Divide it into 4 parts and roll it thinly (about 1-2 mm). Using a large mug or a drinking glass cut out circles. Put a teaspoon of your filling in the centre of the circle and pinch the edges together.
Boil your pierogi in slightly salted water for about 1 minute or until they float to the surface. Serve immediately. Potato pierogi or dumplings will go well with fried sage leaves or traditionally with caramelised onion or simply with just melted butter on top.
Also, take a look at my Christmas dumplings and ravioli.
