Get ready to savor the delectable world of pierogies with this irresistible Pierogi recipe. Hailing from Eastern Europe and loved worldwide, pierogies are delightful pockets of dough, traditionally filled with a variety of fillings like creamy potatoes, savory cheese, and flavorful meats. In this culinary adventure, we’ll guide you through crafting tender, pillowy pierogi, and share tips on creating the perfect filling. Whether you’re a seasoned pierogi enthusiast or a curious newcomer, this recipe promises a comforting, homemade delight that will leave your taste buds dancing with joy.
How to make pierogi recipe
Pierogi are a type of dumpling that originate from Eastern Europe, particularly Poland, Ukraine, and Russia, although they are now enjoyed in many other countries as well. These dumplings are made from a simple unleavened dough that is typically filled with a variety of ingredients, including mashed potatoes, cheese, meat, sauerkraut, mushrooms, or fruit, depending on whether you're making savory or sweet pierogi. They are usually boiled and then often pan-fried in butter for a delicious, slightly crispy texture. Pierogi are often served with sour cream, sautéed onions, or other toppings and are a beloved comfort food with a rich cultural heritage.
Ingredients
For the Dough:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 large egg
- 1/2 cup sour cream
- 1/4 cup unsalted butter, softened
- 1/4 cup warm water
For the Potato and Cheese Filling:
- 2 cups mashed potatoes (about 3-4 medium-sized potatoes)
- 1 cup shredded cheddar cheese
- 1 small onion, finely chopped and sautéed until translucent
- Salt and pepper to taste
Instructions
For the Dough:
- In a large mixing bowl, combine the flour and salt.
- In another bowl, whisk together the egg, sour cream, and softened butter until well combined.
- Gradually add the wet mixture to the dry ingredients, mixing until it forms a dough.
- Knead the dough on a lightly floured surface until it becomes smooth. Wrap it in plastic wrap and let it rest for about 30 minutes.
For the Filling:
- Boil the potatoes until they're soft, then mash them.
Assembly/Bring them together:
- Roll out the dough on a floured surface until it's about 1/8 inch thick.
- Use a round cutter or a glass to cut out circles from the dough.
- Place a spoonful of the potato and cheese filling in the center of each dough circle.
- Fold the dough over to form a half-moon shape and press the edges firmly to seal the pierogi.
Cooking:
- Bring a large pot of salted water to a boil.
- Carefully drop the pierogi into the boiling water. Cook for about 2-3 minutes or until they float to the surface.
- Remove the cooked pierogi with a slotted spoon and transfer them to a plate.
- Optional Serving:For a delicious finishing touch, you can sauté the boiled pierogi in a pan with some butter until they become lightly golden brown.
- Serve your pierogi hot, optionally topped with sour cream, sautéed onions, or a dollop of butter.Enjoy your homemade potato and cheese pierogi!
Video
Notes
One important thing to note when making pierogi is to ensure that you seal the edges of the dough tightly when assembling them. Properly sealed pierogi will prevent the filling from leaking out during cooking. You can use a fork to press down and crimp the edges, or you can pinch and fold them decoratively. Proper sealing ensures that your pierogi maintain their shape and stay deliciously intact while boiling.
Nutrition
Serving: 75g
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