Pierogi Recipe

Prepare Dough

In a large bowl, mix 2 cups of flour with a pinch of salt. Create a well in the center and add 1 beaten egg and 1/2 cup of lukewarm water. Mix until the dough comes together. Knead the dough on a floured surface until smooth. Wrap in plastic wrap and let it rest for 30 minutes.

Prepare Filling

For a traditional potato and cheese filling, boil 2 large potatoes until tender. Drain and mash them. In a bowl, combine the mashed potatoes with 1 cup of farmer's cheese, salt, and pepper to taste.

Assemble Pierogi

Roll out the dough on a floured surface to about 1/8-inch thickness. Use a round cutter to cut circles from the dough. Place a spoonful of filling in the center of each circle. Fold the dough over to form a half-moon shape and press the edges to seal. You can use a fork to crimp the edges for extra security.

Cook Pierogi

Bring a large pot of salted water to a boil. Add the pierogi in batches; they are done when they float to the top, about 3-4 minutes. Remove with a slotted spoon.

Serve

Pierogi can be served immediately with sour cream, or they can be fried in a pan with some butter until they are golden and crispy on the outside. Enjoy!