in Eastern Europe, Poland, Russia

Pierogi with cream cheese

updated

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Ingredients for 4 servings:

  • 500 g flour
  • 2 eggs
  • ½ tsp salt
  • 100 ml water, lukewarm
  • 200 g cream cheese with herbs
  • 500 g potatoes
  • 2 onions
  • butter
  • egg yolk

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

dumplings

Mix the flour, eggs, salt, and water and knead well. Let it rest for a while. Boil the potatoes and fry the onions in a little butter in a pan. Then mash the potatoes, add the herb cream cheese and onions, and mix everything well; this works best with a hand mixer. Roll out the dough thinly and cut out circles about the size of a saucepan. Fill the dough circles with 1-2 tablespoons of the potato and cheese cream. Brush the edges with egg yolk, fold one side over to form a half-moon, and press the edges firmly together. Cook in a large pot of boiling salted water for 15-20 minutes. Serve drizzled with a little melted butter.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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