Make sure to check out the video below!
Prep time: 1 hour
Cook time: 1 hour
- 8-10 medium sized potatoes (I like Idaho potatoes) peeled and cut into quarters
- 2 large onions diced
- 1 lb. farmers cheese
- 3 cups of flour
- 1 egg
- 1 cup of warm water (may need more if dough is tough)
- 1 tsp. salt
- 1 tbs. pepper
- 3 tbs. olive oil
- Place your potatoes in a medium sized pot and cover with cold water. Add in a generous pinch of salt and bring it up to a boil. Cook until potatoes are fully cooked through, about 30-40 minutes.
- Mash up the potatoes and set them aside to cool.
- In a medium sized skillet add in the olive oil and onions. Cook onions on medium/ low heat until onions become soft and translucent. Set aside to cool.
- Once cooled mash up the potatoes with the farmers cheese. Add in the cooked onions and mix with a large spoon (don’t use your potato masher or you will mash up your onions).
- Season with salt and pepper.
- On a clean work surface combine the flour, egg, and some of the warm water. Start to knead the dough together gradually adding water when needed. If the dough is wet and sticky add in more flour.
- Once the dough comes together separate the dough in two. Taking one half at a time roll the dough out to about 1/8″ thick. Using a round cookie cutter (I use a glass) cut out circles from the dough.
- Add a tbs. of the potato mixture into the center of your dough. Fold it in half and pinch the dough together to keep the mixture from falling out.
- Bring a large pot of water with a generous pinch of salt to a boil and drop 8-10 pierogis into the pot at a time. Cook 3-4 minutes or until the pierogis float up to the top and ENJOY!