Ingredients
Filling:
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3 tablespoons vegetable oil, or as needed
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3 onions, chopped
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2 ½ cups mushrooms, peeled and sliced
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7 potatoes, peeled and boiled
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1 ⅓ (15 ounce) containers farmer's cheese
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1 tablespoon sour cream
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salt and ground black pepper to taste
Dough:
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8 cups all-purpose flour, or more as needed
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2 large eggs
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6 tablespoons unsalted butter, room temperature
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2 cups lukewarm water
Directions
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Prepare filling: Heat oil in a large skillet over medium heat. Cook and stir onions and mushrooms in hot oil until soft, about 15 minutes. Remove from heat and set aside.
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Pass potatoes and farmer's cheese separately through a food grinder or food processor; place both in a large bowl. Add onion-mushroom mixture, sour cream, salt, and pepper; mix until well combined and set filling aside.
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Make dough: Place flour on a clean work surface and form a well in the center. Crack eggs into the well. Add butter and a few tablespoons warm water. Mix with your hands, gradually adding more warm water, 1 tablespoon at a time, as you go. Knead until dough is soft and smooth, adding more flour to the work surface as needed.
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Roll out 1/4 of the dough to an 1/8-inch thickness. Use a glass or round cookie cutter to cut out circles, saving any excess dough for your next batch. Place 1 teaspoon filling in the center of each dough circle. Fold dough over into a half-moon shape and pinch edges together to seal. Cover pierogi with a clean dish towel and repeat with remaining dough and filling.
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Bring a large pot of salted water to a gentle boil. Cook pierogi in batches, about 20 at a time, in boiling water until they float to the surface, 10 to 15 minutes. Remove with a slotted spoon to a strainer to drain.
Tips
You can use cream cheese or ricotta instead of farmer's cheese.
Polish white cheese or Russian tvorog (curd cheese) is used in Poland. You may be able to find them at a Polish market.
You can freeze any extra uncooked pierogi.
Nutrition Facts (per serving)
| 76 | Calories |
| 2g | Fat |
| 11g | Carbs |
| 3g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 80 | |
| Calories 76 | |
| % Daily Value * | |
| Total Fat 2g | 3% |
| Saturated Fat 1g | 6% |
| Cholesterol 9mg | 3% |
| Sodium 14mg | 1% |
| Total Carbohydrate 11g | 4% |
| Dietary Fiber 1g | 2% |
| Total Sugars 1g | |
| Protein 3g | 5% |
| Vitamin C 1mg | 1% |
| Calcium 25mg | 2% |
| Iron 1mg | 4% |
| Potassium 55mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
