Delicate parcels of tender dough encasing a creamy, savory filling of mashed potatoes and melted cheese that oozes with comfort. These beloved Polish dumplings are golden and pillowy, served with a crown of crispy bacon bits and sour cream that elevates every bite. A timeless dish that celebrates the humble potato with elegance, warmth, and pure satisfaction.
⏱️70 min
📊Medium
👥4 servings
🍽️Main
vegetarianfamilyfestive
Ingredients
300 gall-purpose flour
1 pieceeggs
100 mlsour cream
1 teaspoonsalt
600 gpotatoes
150 gcheddar cheese
50 gbutter
150 gbacon
1 pieceonion
0.5 teaspoonblack pepper
Instructions
1PREPARE THE DOUGH: In a large mixing bowl, combine 300g of flour, 1 egg, 100ml of sour cream, and 1 teaspoon of salt. Mix the ingredients together gently, then knead by hand for 5-7 minutes on a lightly floured surface until the dough becomes smooth, elastic, and slightly sticky but not tacky. The dough should feel soft and pliable, similar to playdough. Wrap the dough in plastic wrap and let it rest at room temperature for at least 20 minutes to allow the gluten to relax.
2PREPARE THE FILLING: Boil 600g of peeled and cubed potatoes in salted water for 12-15 minutes until completely tender. Drain well and mash them thoroughly while still warm until completely smooth with no lumps. Grate 150g of cheddar cheese finely and fold it into the warm mashed potatoes along with a pinch of salt and black pepper, stirring until the cheese melts and distributes evenly throughout the filling. Let the filling cool to room temperature before using, as warm filling will make the dough soggy and difficult to work with.
3ROLL AND CUT THE DOUGH: On a well-floured surface, roll out the rested dough to a thickness of about 2-3 mm using a rolling pin, working from the center outward for even thickness. Using a round cookie cutter or glass approximately 7-8 cm in diameter, cut out circles of dough, spacing them as closely as possible to minimize waste. Re-roll the scraps gently and continue cutting until all dough is used. Each circle should be thin enough to be transparent when held to light, yet strong enough to hold the filling.
4FILL AND FOLD THE PIEROGI: Place approximately 1 tablespoon of the potato and cheese filling in the center of each dough circle. Fold the circle in half to create a half-moon shape, then press the edges firmly with your fingers or a fork to seal completely, ensuring no filling escapes during cooking. The edges must be well-sealed or the filling will leak out. Place each finished dumpling on a floured baking sheet without touching, and cover with a damp cloth to prevent drying.
5COOK THE DUMPLINGS: Bring a large pot of salted water to a rolling boil, then carefully add the dumplings in batches, avoiding overcrowding. They will sink initially, then rise to the surface after 2-3 minutes. Once they float, cook for an additional 2-3 minutes until they are light and tender with a slightly translucent appearance. Remove with a slotted spoon and place on a warm serving platter, gently tossing with a small amount of butter to prevent sticking.
6PREPARE TOPPINGS AND SERVE: While the dumplings cook, dice 150g of bacon into small pieces and cook in a skillet over medium heat for 5-7 minutes until crispy and golden. Dice 1 onion and add it to the bacon, cooking for another 3-4 minutes until the onion becomes translucent and fragrant. Transfer the cooked dumplings to serving bowls, top generously with the bacon and onion mixture, and serve immediately with a dollop of cool sour cream on the side for a perfect balance of hot and cool, savory and creamy flavors.
Polish Potato and Cheese Dumplings (Pierogi) | Mijotia