Easy Polish Pierogi That Freezes Well

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1. 1Step 1: Mix flour and salt into a large mixing bowl.
2. 2Step 2: Measure water in a measuring cup. Add egg to water and mix with a fork.
3. 3Step 3: Gradually add the water/egg mixture to the flour while stirring with the fork to evenly moisten all ingredients. Stir until ingredients come together.
4. 4Step 4: Dump onto a clean hard surface to knead.
5. 5Step 5: Knead until dough is smooth. If the dough appears dry, add small amounts of extra water near the beginning of the kneading process. If the dough is too sticky, add a little more flour.
6. 6Step 6: Let rest for 10-15 minutes before using it.
7. 7Step 7: Fill, seal, and boil pierogi as shown in the video.
8. 8Step 8: Rinse potatoes and boil till fork tender. Approximately, 30 mins. I used InstantPot. Pressure cooked it on High for 7 minutes, let the pressure release on its own.
9. 9Step 9: Peel and rice or mash potato in a bowl to consistency as fine as you would do for Mashed Potatoes.
10. 10Step 10: Cook onions in the butter or any fat until soft, but not browned. Add to potatoes with the remaining ingredients.
11. 11Step 11: Add cheese, salt, pepper, and mix well, cover, and refrigerate until firm.
12. 12Step 12: Roll half the dough into a thin sheet, about 2 mm thick.
13. 13Step 13: Use a glass or a round cookie cutter to cut discs of dough.
14. 14Step 14: Scoop filling onto the dough discs using a cookies scoop.
15. 15Step 15: Fold and seal the discs into a dumpling. Use a few drops of water to wet and ensure a proper seal.
16. 16Step 16: Drop the pierogi into boiling water and boil until they rise to the top. Since you made fresh dough, it shouldn’t take more than 2-3 minutes of boiling.
17. 17Step 17: Take the boiled pierogi out of boiling water. They are ready to be eaten as is.
18. 18Step 18: BUT…For better texture, I highly recommend pan-frying them in a skillet for a couple of minutes on both sides until you see a nice sear golden brown. You need to do this for the crunch. You can also pour some butter-fried onion or scallions.
19. 19Step 19: Traditionally Pierogi is served with sour cream, but I used homemade creme fraiche (leftover from another recipe).