These home made pierogi are a household favourite from my Grandma Mary’s kitchen. Tender dough is filled with buttery mashed potatoes and cheese, boiled, after which pan-fried till crisp. Serve them with buttery onions and a dollop of bitter cream for a savory aspect or important dish!
- This recipe comes from my Polish grandma and is one which I made subsequent to her within the kitchen many occasions over time.
- It’s made with components you possible have readily available.
- The butter, potato, onion, and cheese filling make these wealthy and creamy.
- These little dumplings are an Outdated World consolation meals that everybody will love.
I like this recipe a lot I needed to put it into my cookbook, On a regular basis Consolation.
What Are Pierogi?
Pronounced ‘puh-row-gee’, this dish could be spelled in numerous methods (pierogie, perogie, or perogy). Pierogi is plural however we do nonetheless name them pierogies.
Pierogi is one in every of Poland’s best dishes and an Jap European favourite. They begin with a easy flour-based dough and could be filled with a wide range of candy or savory fillings like blueberries, cottage cheese, and even sauerkraut.
We cook dinner them by boiling them till they float after which pan-frying them till golden brown.
This recipe is for fundamental potato and cheese perogies (pierogi ruskie) that my grandma used to make for us. It’s my favourite model. We serve it with bitter cream, caramelized onions, and butter.
Ingredient Notes
Dough: I don’t advocate substitutions within the dough for the appropriate consistency. Whereas some recipes include bitter cream, this one doesn’t, it’s the model my Polish grandma (my babcia) used to make. It’s made with the proper proportion of components.
Filling: These conventional pierogi are stuffed with a easy combination of potatoes, cheddar cheese, and finely diced sautéed onions.
- Potatoes: The filling is mashed potatoes, so select a starchy potato, reminiscent of russet potatoes or baking potatoes simply as you’ll use for mashed potatoes.
- Cheese: Finely shredded cheddar is added to the potatoes; it’s finest to shred the cheese your self from a block.
- Seasonings: White onion could be very finely diced and cooked in butter (be certain to not brown). My grandma at all times used white pepper to take care of the creamy colour, however you should use effective black pepper as effectively.
Tips on how to Make Pierogi
Making this recipe takes time, so we put aside a day to make many batches. It’s enjoyable to do as a household and one of many recollections I grew up with.
- Make the Dough: Put together the dough (recipe beneath) and gently knead.
- Make the Filling: Boil the potatoes and cook dinner the onions in butter. Mash the potatoes. Add shredded cheddar cheese and the buttery onions. Cool the potato combination.
- Roll the dough into circles 1/8-inch thick and 3-inches in diameter.
- Fill every circle with the mashed potato filling and press the sides to seal.
Prepare dinner or Freeze: Prepare dinner the pierogies in keeping with the directions beneath.
Ideas for The Greatest Pierogi
FILLING:
- Make sure the potatoes are mashed till very easy (a potato ricer may help make this simple).
- Shred your personal cheese from a block. A pointy cheddar has extra taste.
- Don’t brown the onions, simply cook dinner till tender.
- Style the filling and regulate the seasonings as wanted.
DOUGH:
- Don’t overwork the dough. Knead the dough gently till it’s easy and pliable. For those who overwork the dough, it’s going to turn into robust and too elastic inflicting it to spring again when rolled out.
- If the dough is springing again, cowl it with a towel and permit it to relaxation for 10 minutes earlier than persevering with.
- The dough must be rolled 1/8-inch thick and minimize into 3-inch circles. For those who do not need a 3-inch circle cutter, use a jar lid about 3-inches broad.
- One other manner to organize the dough is to pinch off a bit and roll it right into a circle about 3-inches in diameter and 1/8-inch thick. I weigh all of my dough and divide it into 65 items. That is how my grandma at all times made them and the way I often make them too.
- Make sure the half that’s pinched collectively is pinched fairly skinny so the dough isn’t too thick.
Tips on how to Prepare dinner Pierogi
Earlier than cooking the pierogi, cook dinner some finely diced or sliced onions in butter over medium-low warmth. You need the onion to melt however to not brown.
Boil: Whereas onions are cooking, deliver a big pot of salted water to a boil. Add the pierogi and cook dinner till they float. As soon as they float, they’re completed. Drain the water.
Panfry: Pierogi could be boiled and eaten, however we like to panfry them on medium warmth in butter to golden brown.
Tips on how to Freeze Pierogi
As soon as assembled, pierogies could be frozen earlier than cooking. They are often saved as much as 4 months within the freezer.
Place pierogi on a parchment-covered baking sheet in a single layer and freeze. As soon as frozen, place them right into a zippered bag with the date written on the surface. No have to thaw earlier than boiling.
Did you’re keen on these Selfmade Pierogi? Go away a remark and a score beneath!
Dough
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In a big bowl add flour, eggs, oil, salt, and 1 ½ cups of water. Combine effectively to type a dough, including extra water if wanted.
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Knead the dough on a flat floor for about 4 to five minutes or till it turns into easy and pliable.
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Cowl the dough with plastic wrap and let it relaxation at room temperature for not less than half-hour or as much as 1 hour.
Filling
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Peel the potatoes and minimize them into 2-inch cubes. Place them in a big pot of salted water and produce to a boil. Prepare dinner the potatoes for quarter-hour or till fork tender.
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Whereas the potatoes are cooking, in a medium skillet over medium-low warmth, cook dinner the onions in 2 tablespoons butter till tender with out browning.
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As soon as the potatoes are cooked, place them in a big bowl and mash them. Add onions, cheese, and remaining butter. Proceed mashing till the potatoes turn into very easy. Style filling and season with salt and pepper to style.
Meeting *see word
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Utilizing half of the dough, roll it out ⅛” thick. Reduce out circles of dough utilizing a 3″ cookie or biscuit cutter.
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Scoop 1 ½ tablespoons of filling and roll right into a ball, place on the pierogi dough. Fold the dough over to type a semi-circle and pinch the sides closed. Place on a baking sheet. Repeat.
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The pierogi can both be cooked or frozen at this level.
To Prepare dinner
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Warmth 3 tablespoons butter in a big skillet. Add diced onions and cook dinner on medium-low warmth till tender. Take away onions from the pan and put aside for serving.
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Convey a big pot of salted water to a boil. Gently add pierogies and cook dinner till they float, about 2 to 4 minutes. Take away with a slotted spoon.
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Switch pierogies to the new skillet (including extra butter if wanted) and cook dinner till browned on both sides, about 5 minutes.
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Serve heat with onions and bitter cream.
In an effort to get the most effective consistency, I don’t advocate substitutions within the dough. Whereas some recipes include bitter cream, this recipe is made with out.
Don’t overwork the dough, knead it gently till it’s easy and pliable. For those who overwork the dough it’s going to turn into robust and too elastic; this can trigger it to spring again when rolled out.
Make sure the half that’s pinched collectively is pinched fairly skinny, so the dough isn’t too thick. Pinch the sting so it’s about the identical thickness because the dough. You possibly can trim the surplus with kitchen scissors if desired.
Filling
Select a starchy potato reminiscent of russet or baking potatoes for the filling. Be sure you shred the cheese your self from a block.
Don’t brown the onions; cook dinner gently till tender.
As soon as combined, style the filling and regulate the salt as wanted.
Rolling the Dough
A second possibility for the dough is to pinch off a bit and roll it right into a circle about 3″ in diameter and 1/8″ thick (I weigh all of my dough and divide it into 65 equal items).
That is how my grandma at all times made them and the way I often make them too.
Storing and Freezing
As soon as assembled, pierogi could be frozen as much as 3 months.
- Place pierogies on a parchment-covered baking sheet in a single layer and freeze.
- As soon as frozen, place them right into a zippered bag with the date written on the surface.
- No have to thaw earlier than boiling, cook dinner proper from frozen.
Energy: 109 | Carbohydrates: 14g | Protein: 4g | Fats: 4g | Saturated Fats: 3g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 1g | Trans Fats: 1g | Ldl cholesterol: 17mg | Sodium: 136mg | Potassium: 137mg | Fiber: 1g | Sugar: 1g | Vitamin A: 127IU | Vitamin C: 2mg | Calcium: 64mg | Iron: 1mg
Diet data supplied is an estimate and can differ primarily based on cooking strategies and types of components used.
Course Dinner, Entree, Lunch, Essential Course, Facet Dish
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