Polish Delights
Discover a bite of Polish tradition with "Polish Delights," a comforting recipe for homemade pierogi filled with a creamy blend of mashed potatoes and cheddar cheese. Crafted with a tender, hand-kneaded dough that's folded into perfect half-moon shapes, this dish combines the art of boiling and pan-frying to create pillowy pockets with a golden, crispy finish. Enhanced by buttery sautéed onions and optionally served with sour cream, these savory dumplings are pure comfort food with authentic Eastern European flavors. Perfect for a hearty family meal or a special occasion, this recipe is a must-try for lovers of traditional Polish cuisine.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1 unit Large egg
- 1 teaspoon Salt (for dough)
- 0.75 cup Water (warm)
- 2 tablespoons Butter (melted, for dough)
- 4 cups Potatoes (peeled and diced)
- 1.5 cups Cheddar cheese (shredded or grated)
- 1 teaspoon Salt (for filling)
- 0.5 teaspoon Black pepper
- 2 tablespoons Butter (for frying)
- 1 cup Onion (finely diced, for frying)
- 1 cup Sour cream (optional, for serving)
Instructions
In a large bowl, mix the flour and salt together. Add the egg, melted butter, and warm water. Knead the mixture into a smooth dough. Cover with a damp cloth and let it rest for 30 minutes.
Meanwhile, boil the diced potatoes in salted water until fork-tender, about 10-12 minutes. Drain and mash the potatoes until smooth.
Mix the mashed potatoes with shredded cheddar cheese, salt, and black pepper until well combined. Set the filling aside to cool slightly.
Roll the dough out on a floured surface to about 1/8-inch thickness. Use a round cutter or the rim of a glass (about 3 inches in diameter) to cut out circles.
Place about 1 tablespoon of the potato-cheese filling in the center of each circle. Fold the dough over to form a half-moon shape and press the edges together firmly, sealing them. You can crimp the edges with a fork for added decoration.
Bring a large pot of salted water to a gentle boil. Drop the pierogi in batches into the water and cook until they float to the surface, about 3-4 minutes. Remove with a slotted spoon and drain.
In a skillet, melt butter over medium heat and sauté the diced onion until golden and fragrant, about 5 minutes. Add the boiled pierogi to the skillet and pan-fry until lightly golden on each side, about 2-3 minutes per side.
Serve the pierogi warm, garnished with the sautéed onions and a dollop of sour cream if desired.
Nutrition Facts
Calories |
3750 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.2 g | 193% | |
| Saturated Fat | 91.8 g | 459% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 609 mg | 203% | |
| Sodium | 5743 mg | 250% | |
| Total Carbohydrate | 479.5 g | 174% | |
| Dietary Fiber | 28.3 g | 101% | |
| Total Sugars | 23.5 g | ||
| Protein | 115.3 g | 231% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 1732 mg | 133% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 4046 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
