Silvena Rowe's tasty little dumplings are served with melted butter and soured cream and make an appetitisng light meal or lunch
By Silvena Rowe
  • Rating:
  • Serves: 6
  • Cook Time: 10 minutes
  • Prep Time: 15 minutes
  • Effort: medium


For the pierogi dough

  • 300 g plain flour
  • 2 eggs
  • 4-5 tbsp water

For the filling

  • 2 large potatoes, boiled, peeled and mashed
  • 200 g cream cheese
  • 1 bunches spring onions, finely chopped
  • 1 bunches chives, finely chopped

To serve

  • 80 g butter
  • 4 tsp soured cream


1. In a food processor mix the flour, eggs, a pinch of salt and the water to form a smooth dough.

2. Work the dough on a board until smooth and elastic.

3. Divide the dough in half and roll each half into a thin sheet on a floured board. Use a pasta machine if possible as it will save you a lot of hard work. The dough should be of a ravioli-like thickness.

4. Cut the dough into small rounds, about 5-6 cm in diameter.

5. To make the filling; mix together the mashed potato, cream cheese, spring onions and chives. Season well with salt and pepper.

6. Arrange a spoonful of the filling along one edge of a piece of dough, 3cm from the edge.

7. Dampen the edges with a little water. Fold over and cut into a semi-circle using a pastry cutter or glass. Press the edges of the dough together to seal.

8. Repeat the process until all the ingredients are used up.

9. To cook, boil a large pan of water, and cook the pierogi as you would noodles, covering the pan so that they will steam. When the pierogi rise to the top of the water, they are done.

10. To serve; serve in the traditional way with melted butter on top or alternatively, gently cook the pierogi in the butter until lightly browned, and then serve immediately with the soured cream.

Rate This Recipe