Introduction
Pierogi are a beloved dish with roots in Eastern European cuisine, celebrated for their delightful combination of a soft dough filled with various fillings. This article will guide you through crafting the perfect pierogi, complete with a delicious potato and cheese filling, complemented by a rich onion butter sauce.
Detailed Ingredients with measures
Pierogi Dough:
– 2 cups plain/all-purpose flour
– 1 teaspoon cooking/kosher salt
– 50g (3 tablespoons) unsalted butter
– 1/2 cup water
– 1 large egg, whisked (55-60g/2oz)
Pierogi Filling:
– 500g (1 lb) potatoes, peeled and sliced 1cm (1/2″) thick (2 medium)
– 1 tablespoon cooking/kosher salt (for cooking potatoes)
– 30g (2 tablespoons) unsalted butter
– 1 cup shredded cheddar cheese, tightly packed
– 1/4 teaspoon cooking/kosher salt
– 1/2 teaspoon black pepper
Onion Butter:
– 30g (2 tablespoons) unsalted butter
– 1 onion, finely diced
– 1/2 teaspoon cooking/kosher salt
Cooking and Serving:
– 1 tablespoon cooking/kosher salt (for boiling water)
– 25g (1 1/2 tablespoons) unsalted butter per 8-10 pierogis
– Sour cream, for serving
– Parsley or chives, finely chopped
Prep Time
Preparation of pierogi will take approximately 1 hour and 30 minutes.
Cook Time, Total Time, Yield
Cooking time is about 10-15 minutes. In total, you will spend around 1 hour and 45 minutes preparing and cooking your pierogi, and this recipe yields about 30 pierogis.
Filling:
1. Place potatoes and 1 tablespoon of salt in a large saucepan. Add cold water to cover the potatoes by 3cm (1 inch). Bring to a boil over high heat, then reduce to medium-high and simmer for 15 minutes until the potatoes are soft.
2. Drain the potatoes, then mash using a potato ricer or masher.
3. Immediately mix in butter, cheese, salt, and pepper until fully combined.
4. Spread the mixture about 1cm (1/2″) thick on a tray. Cover with cling wrap, pressing it directly onto the surface. Cool at room temperature for about 30 minutes, then refrigerate until cold (at least 1 hour).
Pierogi Dough:
1. In a small saucepan, heat water and butter over medium heat until the butter melts; do not boil. Remove from heat.
2. In a mixing bowl, whisk together flour and salt. Make a well in the center and add the butter-water mixture and the whisked egg. Mix to form a shaggy dough.
3. Transfer the dough to a lightly floured surface and knead for 5 minutes until smooth.
4. Wrap the dough in cling wrap and let it rest at room temperature for 30 minutes.
Assembling Pierogi:
1. Roll out the dough on a lightly floured surface to 3mm (1/8″) thickness.
2. Cut out rounds using a 7.5cm (3″) cutter. Gather scraps, re-roll, and cut more rounds.
3. Place 1 tablespoon of filling in the center of each round.
4. Moisten the edge of half the circle with water. Fold the dough over the filling and press edges together to seal.
5. Place assembled pierogi on a lightly floured tray.
Cooking Pierogi:
1. In a large pot, bring about 3 liters (quarts) of water to a boil with 1 tablespoon of salt.
2. Add pierogi in batches (about 10 at a time) and cook for 5 minutes, or until they float.
3. Reserve 1 cup of cooking water, then remove pierogi with a slotted spoon.
Onion Butter Sauce:
1. In a pan, melt 30g butter over medium heat. Add diced onion and 1/2 teaspoon of salt; sauté until golden.
2. Transfer sautéed onions to a bowl.
Serving:
1. In a large pan, melt 25g butter over medium heat. Add a portion of the sautéed onions and cooked pierogi.
2. Add 2 tablespoons of reserved cooking water. Toss for 1 minute until the pierogi are coated in the butter sauce.
3. Transfer to a serving plate, sprinkle with parsley or chives, and serve with sour cream.
Detailed Directions and Instructions
Filling:
1. Place the peeled and sliced potatoes into a large saucepan. Add 1 tablespoon of salt and enough cold water to cover the potatoes by 3cm (1 inch). Bring the water to a boil over high heat, then reduce the heat to medium-high and simmer the potatoes for approximately 15 minutes or until they are soft.
2. Once the potatoes are soft, drain them and use a potato ricer or a masher to mash them thoroughly.
3. While the potatoes are still warm, mix in the 30g of butter, shredded cheddar cheese, an additional 1/4 teaspoon of salt, and black pepper. Stir the mixture until everything is evenly combined.
4. Spread the filling mixture onto a tray, forming an even layer approximately 1cm (1/2 inch) thick. Cover the mixture with cling wrap, pressing it directly onto the surface to prevent drying out. Allow it to cool at room temperature for about 30 minutes, then transfer it to the refrigerator to chill for at least 1 hour.
Pierogi Dough:
1. In a small saucepan, combine the water and 50g of butter. Heat over medium heat until the butter has melted, ensuring that the mixture does not boil. Remove from heat once melted.
2. In a mixing bowl, whisk together the 2 cups of flour and 1 teaspoon of salt. Create a well in the center of the flour mixture and pour in the melted butter-water mixture along with the whisked egg. Mix the ingredients together to form a shaggy dough.
3. Transfer the dough to a lightly floured surface and knead it for about 5 minutes, or until it becomes smooth and elastic.
4. Wrap the kneaded dough in cling wrap and let it rest at room temperature for 30 minutes.
Assembling Pierogi:
1. After the dough has rested, roll it out on a lightly floured surface until it is approximately 3mm (1/8 inch) thick.
2. Use a 7.5cm (3 inch) cutter to cut out circles from the rolled dough. Gather any scraps, re-roll the dough, and cut out additional rounds as necessary.
3. Place 1 tablespoon of the prepared filling in the center of each dough round.
4. Moisten the edges of half of the dough circles with water, fold the circle over the filling, and press the edges together firmly to seal.
5. Arrange the assembled pierogi on a lightly floured tray to prevent sticking.
Cooking Pierogi:
1. In a large pot, bring approximately 3 liters (quarts) of water to a rolling boil, adding 1 tablespoon of salt to the water.
2. Carefully add the pierogi in batches, cooking around 10 at a time. Boil them for 5 minutes or until they float to the surface.
3. Reserve 1 cup of the cooking water, then use a slotted spoon to remove the cooked pierogi from the pot.
Onion Butter Sauce:
1. In a separate pan, melt 30g of butter over medium heat. Add the finely diced onion along with 1/2 teaspoon of salt. Sauté until the onion turns golden brown.
2. Once cooked, transfer the sautéed onions to a bowl for later use.
Serving:
1. In a large pan, melt 25g of butter over medium heat. Add a portion of the sautéed onions and the cooked pierogi to the pan.
2. Incorporate 2 tablespoons of the reserved cooking water into the pan. Toss the pierogi for about 1 minute, ensuring they are well coated in the buttery onion sauce.
3. Transfer the pierogi to a serving plate, sprinkle with finely chopped parsley or chives, and serve with sour cream on the side.
Notes
Potato Preparation:
Ensure the potatoes are well-cooked so they mash easily. Using a ricer will give a smoother filling.
Dough Consistency:
The dough should be soft yet not too sticky; adjust with additional flour as necessary.
Assembling Tips:
Seal the edges of the pierogi well to prevent the filling from leaking out during cooking.
Cooking Batches:
Avoid overcrowding the pot when boiling to ensure even cooking.
Serving Suggestions:
Feel free to experiment with additional toppings like crispy bacon bits or sautéed mushrooms for added flavor.
Cook techniques
Boiling Potatoes
To boil potatoes, place peeled and sliced potatoes in a large saucepan with 1 tablespoon of salt and cover with cold water by 1 inch. Bring to a boil, then reduce heat to medium-high and simmer until tender.
Mashing Potatoes
After boiling, drain the potatoes and mash them using a potato ricer or masher until smooth.
Making Dough
To make the pierogi dough, heat water and butter until the butter melts. Whisk flour and salt in a bowl, create a well, and mix in the butter-water mixture and whisked egg to form a shaggy dough.
Kneading Dough
Transfer the dough to a floured surface and knead for about 5 minutes until it becomes smooth.
Rolling Out Dough
Roll out the rested dough to about 1/8 inch thickness on a floured surface for cutting.
Assembling Pierogi
Cut out rounds from the dough, place filling in the center, moisten edges with water, fold over, and press to seal.
Cooking Pierogi
Bring water to a boil with salt, add pierogi in batches, and cook until they float.
Sautéing Onions
Melt butter over medium heat in a pan, add diced onions with salt, and sauté until they are golden brown.
Coating Pierogi
In a pan, melt butter, add sautéed onions, cooked pierogi, and reserved cooking water. Toss until pierogi are well-coated with the butter sauce.
FAQ
Can I use different fillings for pierogi?
Yes, you can experiment with various fillings such as sauerkraut, mushrooms, or meats.
Can I freeze pierogi?
Absolutely. You can freeze uncooked or cooked pierogi. Just ensure they are separated on a tray before transferring them to a freezer bag.
How do I reheat cooked pierogi?
You can reheat cooked pierogi in a pan with butter, in boiling water, or in the microwave until hot.
Can I make the dough ahead of time?
Yes, the dough can be made ahead of time and stored wrapped in cling wrap in the refrigerator for a few hours or overnight.
What can I serve with pierogi?
Traditionally, they are served with sour cream, but you can also add toppings like crispy bacon, onions, or fresh herbs.
Conclusion
The pierogi recipe showcases a delicious combination of flavors and textures, with a buttery, cheesy potato filling encased in a tender dough. This traditional dish is perfect for gatherings and can be customized with various fillings and toppings, making it a versatile meal that appeals to everyone.
More recipes suggestions and combination
Spinach and Feta Filling
Combine sautéed spinach and crumbled feta cheese for a savory filling.
Mushroom and Sauerkraut Filling
Mix sautéed mushrooms and tangy sauerkraut for a hearty, earthy option.
Sweet Cottage Cheese Filling
Use sweetened cottage cheese mixed with vanilla and sugar for a dessert pierogi.
Beef and Onion Filling
Prepare a filling with seasoned ground beef and finely chopped onions for a savory option.
Apple and Cinnamon Filling
Sauté diced apples with cinnamon and sugar for a delicious sweet treat.
Potato and Bacon Filling
Add crispy bacon bits to the potato filling for added flavor and texture.
Brussels Sprouts and Goat Cheese Filling
Combine roasted Brussels sprouts and creamy goat cheese for a more gourmet option.
