Recipe By: @andyhearnden

🥟 Fun Fact: Pierogies trace back to Eastern Europe, especially Poland, where they’re a cultural staple, traditionally served at holidays and family gatherings, symbolizing comfort, celebration, and heritage

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4 cups all-purpose flour
2 large eggs
1 cup water (just a splash over, ~1 cup minus 1 tbsp is closer)
¾ teaspoon salt
6 medium potatoes
1 cup ricotta cheese
3½ tablespoons butter
Sour cream (for serving)
Chives (for garnish)

1. Score & Set the Stage
Take your potatoes and score a shallow line around their center. This little move makes peeling later effortless.

2. Build the Base
Drop those potatoes into a large pot of cold, salted water. Bring it up over medium-high heat, then ease it down to a gentle simmer once boiling. No rushing here.

3. Dough Time (Center-Out Method)
Flour in a bowl. Make a well. Add your eggs, water, and salt right into the center.
Start mixing from the middle, slowly pulling flour inward until a shaggy dough forms.
Turn it onto the bench and knead until smooth and elastic, about 7–10 minutes. This is where the magic starts.

4. Let It Rest
Wrap the dough and send it to the fridge for 20–30 minutes. Rested dough = better texture, always.

5. Steam, Peel, Repeat
Once your potatoes are fully cooked, drain and let them steam dry for a couple minutes.
Those skins should slide right off like they know they’re done.

6. Smooth Operator
Run the potatoes through a ricer or mouli. No fancy tools? Mash them down until smooth, no lumps, no shortcuts.

7. Build the Filling
Fold in the ricotta. Taste it. Season it. Adjust it.
Then let it chill in the fridge so it firms up and behaves when filling.

8. Roll It Thin
Back to the dough. Flour your surface and roll it out to about 2mm thin. Think delicate, not paper-thin panic.

9. Cut Your Rounds
Grab a glass or cutter and punch out circles. Clean, even, ready to fill.

10. Fill & Seal
Spoon about a tablespoon of filling into the center.
Fold, press, and seal tight all the way around. No leaks, no blowouts.

11. Boil to Perfection
Drop them into salted boiling water in batches of 5–6.
Once they float, give them 1 more minute, then pull and let them rest on a rack.

12. Finish Like a Chef
Pan-fry in butter until golden and crisp at the edges.
Top with sour cream and a shower of chives.

🍷Soft, pillowy centers. Crispy, buttery edges. That creamy ricotta-potato filling doing exactly what it should. This is comfort food with a little finesse.

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