Easy & Delicious Basic Polish Pierogi

Cześć! Pierogies are delicious little Polish dumplings dating back to the 13th century. Although first stuffed with meat, pierogies have evolved into much more since then! Now, you can find pierogies with a variety of fillings, including sauerkraut, mushrooms, or even fruit. My favorite pierogies are those stuffed with potatoes and onions since they go with so much and are the perfect side dish. Hope you enjoy this recipe!

Basic Polish Piergoies
Total cooking time: 1 hour
Serves: 20 pierogies

Ingredients

• 4-5 med white potatoes
• 1 med yellow onion, sliced
• 2 garlic cloves, minced
• 1.5 oz vodka
• 2 oz shredded cheese
• 1 tsp olive oil
• 2 1/2 C Flour
• 2 eggs
• 1 tbsp salt
• ⅔ c lukewarm water (As needed)

Directions – Dough

1. Mix all dough ingredients in a large bowl and knead to combine- the dough should be sticky. If too watery, add a tbsp of flour until you get the consistency you want. Wrap in plastic wrap and place in refrigerator for 1 hr or overnight.  Remove from fridge and let sit at room temperature for 40-45 mins. 
2. Once at room temp, roll out your dough on a cool surface until ⅛” thick. You can make the dough circles using a wine glass just fine! *Make sure your dough is even, so all your pierogies will cook evenly. 

Directions – FIlliing

1. To cook the potatoes, peel first then place in boiling water. Cook until you are able to prick with a fork, and they are soft. 
2. While potatoes are cooking, saute your onions and garlic in olive oil. While cooking, add a little vodka to give some flavor. 
3. Once potatoes are cooked, mash them and set them aside to cool until onions/garlic are done. Combine onions and garlic mixture with mashed potatoes and cheese until mixed.
4. When mixed, use a normal spoon to make little balls of potato filling. You are going to place the filling in the center of your dough circles and fold to close. Be sure to press firmly so no filling seeps out while cooking!
   1. To help keep the pierogi pockets closed, recommend dipping your finger in water and moistening the edges of the dough (see video below!)
5. When all your pierogi pockets are closed, place them in boiling water for 8-10 mins, or until they start to bubble to the top. It will be easier to work in batches, to avoid overcrowding. When cooked, set aside to cool. 
6. These are perfect for freezing to enjoy later, or immediately if you can’t wait! When freezing, layer the pierogies in wax paper and place them in a Ziplock bag. To reheat, place frozen pierogies in boiling water until they float to the top, and then saute with butter or oil. Top with sour cream and enjoy!