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Babaci's Classic Potato Pierogi

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PREP TIME
60 min
COOKING TIME
30 min
TOTAL TIME
90 min
SERVINGS
24 servings
Dinner Polish
Babaci's Classic Potato Pierogi
Ingredients
  • 12 Yukon Gold potatoes, peeled and quartered
  • 3 eggs
  • 3 tablespoons cream cheese, divided
  • 3 teaspoons milk, divided
  • 2 cups all-purpose flour, divided
  • 2 1/2 (8 ounce) containers cottage cheese
  • salt to taste
  • 2 tablespoons butter
  • oil for frying
Instructions
1
Boil a large pot of salted water and bring it to a rolling boil.
2
Add diced potatoes to the boiling water and cook until they are tender but still retain some firmness, approximately 15 minutes.
3
Remove the potatoes from the water with a slotted spoon and let them cool down.
4
In a separate mixing bowl, combine 1 egg, 1 tablespoon of softened cream cheese, 1 teaspoon of milk, and 1/2 cup of all-purpose flour.
5
Once the flour has been fully incorporated into the mixture, add an additional 1/2 cup of flour, 1 tablespoon of cream cheese, and 1 teaspoon of milk.
6
Continue to blend the dough until it is smooth and well combined, then add 1 egg, 1 tablespoon of cream cheese, and another 1/2 cup of flour; mix until just combined.
7
Finally, add the remaining egg, 1 teaspoon of milk, and 1/2 cup of flour; mix until the dough is smooth.
8
If the dough appears too dry, add a small amount of milk to achieve the desired consistency; if it is too wet, add more flour.
9
On a surface dusted with all-purpose flour, roll out 1/4 of the dough to a thickness of about 1/4 inch.
10
Using a glass, muffin cutter, or any other rounded object, cut out circles of dough.
11
Dust both sides of the dough circle with flour and lay it flat on a sheet of wax paper.
12
Repeat this process with the remaining dough.
13
Mash the cooked potatoes in a bowl using a fork, then add some cottage cheese, salt, and melted butter.
14
Spoon a small amount of the potato mixture onto one half of a dough circle, positioning it slightly below the center.
15
Fold the other half of the dough over the filling and press the edges together with your fingertips to seal the pierogi.
16
Make sure the filling is substantial enough to require stretching the dough over it, but not so much that it squishes out when sealed.
17
Boil a large pot of salted water and bring it to a rolling boil.
18
Carefully drop the pierogis into the boiling water, a few at a time.
19
Cook for 1 to 2 minutes, or until they float to the surface; drain them in a colander.
20
Heat oil in a large skillet over medium-high heat.
21
Fry the boiled pierogis in hot oil until they are crispy and golden brown, flipping them occasionally.