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There’s one thing deeply satisfying about biting into a wonderfully made pierogi. In line with Ksenia Prints of On the Immigrant’s Desk, who grew up consuming varied variations of those Japanese European dumplings, the juxtaposition of the crispy shell, the silky-smooth fried onions, and the creamy potato and cheese filling is just surpassed while you make the skinny dough from scratch. 

These pan-fried potato and cheddar pierogies are stuffed to the brim with a do-it-yourself potato, cheddar and bitter cream combine, boiled, after which fried till their crispy exterior crunches upon first chunk. “The important thing to creating distinctive pierogies is within the dough-to-filling ration — get it fallacious, and you find yourself with a flimsy, skinny dud or an exploding grenade that bursts within the water,” says Prints.

When you observe our recipe, you are sure to get it proper as a rule. Your reward is completely sealed pierogies crammed with the sharpness of aged cheddar and bitter cream-seasoned potatoes, a.ok.a. one meal you may’t cease consuming straight from the pan. Leftover pierogies might be frozen, however let’s not child ourselves into pondering these will exist. 

For the dough, you may want all-purpose flour, salt, a big egg, bitter cream, unsalted butter, and water as wanted. For the filling, a pound of enormous russet potatoes peeled and reduce into 1-inch chunks will probably be joined by shredded sharp cheddar cheese, unsalted butter, bitter cream, salt, and pepper. Lastly, for serving these pierogies, do not forget extra butter and onions, together with optionally available bitter cream and recent herbs, resembling dill.

Make the dough: Combine the flour and salt in giant bowl.

Add the egg, bitter cream, and butter. Stir till a dough varieties, including water as wanted.

Knead the dough on a floured floor for 3–4 minutes, till {smooth}.

Cowl with plastic wrap and let relaxation for half-hour.

Make the filling: Add the potatoes to a pot of salted water. Convey to a boil and prepare dinner till fork-tender, about quarter-hour.

Drain properly and return to the pot.

Add the butter and bitter cream and mash till {smooth}.

Stir within the cheese whereas the potatoes are heat.

Season with salt and pepper, to style, and funky utterly.

Take out the dough and roll it out on a floured floor to ⅛-inch thickness.

Minimize the dough into 3-inch circles utilizing a glass or cookie cutter.

Place 1 tablespoon filling within the middle of every circle.

Fold in half and pinch the sides firmly to seal.

Place the pierogis on a floured floor. Cowl them with a towel.

Convey a big pot of salted water to a boil.

Add the pierogies in batches (about 8 at a time). Prepare dinner till they float, about 2–3 minutes.

Take away to a plate with a slotted spoon.

Begin pan-frying: Soften the butter in giant skillet over medium warmth.

Add the onions and prepare dinner till comfortable, about 5 minutes.

Add the boiled pierogies to the pan and prepare dinner till golden on each side, about 2 minutes per facet.

Serve sizzling with bitter cream and herbs, resembling dill, if desired.

Fried pierogies are eaten throughout Poland, although Ukraine, Russia and others all have their very own variations of those dumplings that mix paper-thin dough with a scrumptious and ever-changing filling. For a properly balanced meal, attempt to serve these pierogies with recent greens, darkish rye bread, and creamy gzik, a Polish cottage cheese dip. An enormous bowl of noodles with extra cottage cheese is all the time welcome, as is an enormous skillet of kielbasa and sauerkraut or bitter cabbage and sausage.

When you’ve by no means had recent sauerkraut and are solely used to the canned selection, it is by no means too late to attempt your hand at this Japanese European delicacy — attempt our sauerkraut recipe. A little bit of sauerkraut can also be nice when folded into the filling for these pierogies! You probably have room for dessert in spite of everything this stick-to-your-ribs meals, go along with basic strawberries with a sprinkling of sugar and a dollop of bitter cream. It is so good after a heavy meal.

We acknowledge that making dumplings from scratch after which boiling and frying them might not be everybody’s cup of tea. Nonetheless, we stress that there is actually nothing that tastes fairly like do-it-yourself pierogi dough, which units it miles other than any frozen selection. That being mentioned, while you’re quick on time, shopping for your favourite frozen pierogies and following our recipe for boiling, frying, after which serving them with the fried onions can also be an effective way to make this meal weeknight acceptable. If you wish to make the dough whereas chopping down on some arm work, you need to use a standing mixer with a dough hook to mix the elements.

For the filling, you need to use canned potatoes to make the mash and even on the spot mashed potatoes in a pinch — some significantly love this comfortable texture towards the dough pocket. Pre-shredded cheese saves grating time, as does shopping for a pierogi press or perhaps a ravioli stamp as an alternative of manually forming every dumpling. You’ll be able to even attempt to steam-fry frozen pierogies in a coated pan with butter and a splash of water, such as you would Chinese language dumplings, till they’re heated by way of however nonetheless crisp on the skin.