Pierogi with Potato Fillings

Serving 4 pax
Preparation Time 1 hr 10 mins
Skill Intermediate

2 cups
Plain Flour
½ cup Greek Yoghurt
1 Egg
4 tbsp Butter (Room Temperature)
½ tsp Salt

2 tbsp Greek Yoghurt
1 cup Shredded Cheese
Salt and Black Pepper (To Taste)

2 Spring Onions
2 Shallots
2 tbsp Canola Oil
2 Red Chillies or Chilli Padi
Light Sour Cream* (To Serve)

*Available at your nearest FairPrice store

  1. Mix the flour, salt and egg. Continue mixing with butter and yoghurt until the dough becomes a slightly rough, sticky ball.
  2. Knead and fold the dough without adding flour until it is less sticky, yet retains some moisture.
  3. Cover in cling wrap and refrigerate for 30 mins.
  4. Boil the skinned and cubed potato until soft. Mash cheese and yoghurt into the potato, then season with salt and black pepper.
  5. Roll and flatten the dough into thin sheets, then use a 5cm wide and round cutter to cut into circles.
  6. Place 1 ½  teaspoons of the filling on each dough circle. Gently fold over to pinch before sealing with a fork.
  7. Boil the pierogi. Remove from the water once it floats to the surface, then pat dry and pan fry until golden brown.
  8. Slice the shallots thinly and fry them in some canola oil.
  9. Garnish with fried shallots, red chillies and spring onions. Serve with some light sour cream on the side!

Tip: If you prefer a softer crust, use water instead of egg for your dough. Boiling before frying helps to seal up the pierogi and prevent leakages. Pierogi is great for freezing. You can make a larger batch and keep some uncooked pierogi in your freezer, too!


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