Make this Polish Pierogi recipe to celebrate the feast day of Saint Maximilian Kolbe. Click the button below if you would like to learn more about this saint and why we celebrate this feast day.
- 2 large Russet Potatoes, peeled and large diced
- 1/2 tablespoon Butter
- 4 ounces Cream Cheese
- 2 Tablespoons Cheddar Cheese
- 2 Green Onion stalks, sliced
- Kosher salt and freshly ground black pepper to taste
- 3 cups All Purpose Flour
- A pinch of Salt
- 1/2 cup Whole Milk, warmed
- 1 Tablespoon unsalted Butter, melted
- 1/2 to 3/4 cup Warm Water (depending on how much your flour soaks)
- Place potatoes in a pot, cover with water and cook until fork tender.
- Once potatoes are tender, use a potato ricer or potato masher to mash potatoes so they don’t have lumps.
- Add cream cheese, cheddar cheese, green onion, salt, and pepper.
- Mix to combine.
- In a large bowl, add flour and salt.
- Make a little well in the middle and start adding milk and butter.
- Stir gently to incorporate.
- Add a little water at a time and work the dough until you can form a ball about 5 minutes.
- Cover with saran wrap and let it rest for about 20 minutes.
- On a lightly floured surface, turn out the dough and roll until thin (like pasta)
- Use a round cookie cutter or large drinking glass to cut 2 inch circles.
- Place 1 teaspoon of the potato filling in the middle of each circle.
- Wet outer edges of the circle with water, fold in half, and then seal edges by pinching together.
- Bring water to boil in a large pot, season with salt.
- Put about 8 pierogi in at a time.
- Once they come to the surface let them cook for 1 minute then use a slotted spoon to transfer to a paper towel lined plate.
- In a large skillet, add 2 tablespoons of butter and heat on medium-high.
- Pan fry boiled pierogi in batches until lightly browned on both sides, approximately 2 minutes per side.