QiMeal
Pierogi Z Serem Savory
Pierogi Z Serem Savory · ready in 1 h 31 min · 4 servings · 801 kcal per serving · medium · 10 ingredients
A homely Polish pierogi filled with well-drained curd cheese, sweet sautéed onion, and fresh chive, then boiled and pan-fried until golden.
- Prep
- 1 h 5 min
- Cook
- 26 min
- Total
- 1 h 31 min
- Serves
- 4
- kcal
- 801
- Difficulty
- medium
Ingredients · 4 servings
- 500 gWheat flour
- 250 mlWater, hot
- 1Egg, beaten
- 20 mlSunflower oil
- 16 gSalt
- 500 gCottage cheese, well-drained and pressed
- 150 gOnion, finely diced
- 70 gClarified butter, divided
- 20 gChive, finely chopped
- 3 gBlack pepper, freshly ground
Equipment
stovetop, kitchen scale, measuring jug, mixing bowl, wooden spoon, pastry board, frying pan, knife, cutting board, fork, spoon, rolling pin
Instructions
- Mise En Place
Gather 500 g wheat flour, 250 ml hot water, 1 egg, oil, cheese, onion, butter, chive, salt, and pepper; set out all tools. · 5 min
What to look for: All ingredients are measured and the tools are within reach.
- Make Dough
Mix flour with 6 g salt, egg, sunflower oil, and hot water until shaggy, then knead on the board until smooth and elastic. · 10 min
What to look for: The dough is smooth, elastic, and no longer sticky in clumps.
- Rest Dough
Cover the dough with an inverted bowl and rest 30 minutes, giving the gluten time to relax for thin rolling and firm crimping. · 30 min
What to look for: The dough looks softer and springs back gently when pressed.
- Sauté Onion
Melt 30 g clarified butter in a pan, add onion, and fry gently until soft, glossy, and lightly golden; cool before mixing. · 8 min
What to look for: The onion is translucent with pale golden edges.
- Mix Filling
Combine well-drained cottage cheese with sautéed onion and chive, then season generously with salt and black pepper. · 7 min
What to look for: The filling is cohesive, speckled with chive, and not wet.
- Roll Rounds
Roll 1/2 the dough thinly on a floured board and cut 7-8 cm rounds, keeping the remaining dough covered so it stays supple. · 12 min
What to look for: The rounds are thin, even, and flexible without tearing.
- Fill Pierogi
Place 1 heaped teaspoon filling on each round, fold over, press out air, and crimp the edges tightly so the cheese stays sealed. · 18 min
What to look for: Each pieróg has a plump center and a firmly sealed rim.
- Boil Pierogi
Boil batches in salted water until they float, then cook 2 minutes longer; lift with a slotted spoon and drain briefly. · 10 min
What to look for: The pierogi float to the surface and look slightly puffed.
- Pan Fry
Heat the remaining clarified butter in a skillet and fry boiled pierogi in 1 layer until each side is golden and lightly crisp. · 8 min
What to look for: The surfaces are golden with small crisp blisters.
- Serve Hot
Serve hot pierogi straight from the pan while the edges are crisp and the savory cheese filling is soft and fragrant. · 2 min
What to look for: The pierogi are glossy with butter and steaming hot.
Nutrition (per serving)
| kcal | 801 |
|---|---|
| Protein | 29 g |
| Carbohydrates | 104 g |
| of which sugars | 5 g |
| Fat | 30 g |
| of which saturated | 14 g |
| Fibre | 4 g |
| Sodium | 2051 mg |
Nutri-ScoreC
Allergens
Contains: gluten, eggs, milk
Ingredient substitutions
Wheat flour
- Fine wheat flour: Use a plain fine wheat flour suitable for soft dumpling dough.
Water
- Warm water: Warm water works, though hot water gives a softer, more elastic pierogi dough.
Egg
- Small egg: If the egg is smaller, add a little extra hot water only if the dough feels dry.
Sunflower oil
- Clarified butter: Use melted clarified butter in the dough for a richer traditional flavor.
Salt
- Fine salt: Fine salt dissolves evenly in the dough and filling.
Cottage cheese
- Dry cottage cheese: Choose the driest curd you can find, close to Polish twaróg, so the filling stays firm.
