Introduction
Pierogi, a beloved dish in Eastern European cuisine, are delicious dumplings that can be filled with a variety of ingredients. This recipe features a classic potato and cheddar cheese filling, encased in a tender homemade dough. They can be enjoyed boiled or pan-fried, served with a savory onion butter, and topped with sour cream and fresh herbs.
Ingredients
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
30 minutes (plus cooling time)
Cook Time
15 minutes (plus boiling time)
Total Time
Approximately 1 hour and 15 minutes
Yield
About 20 pierogi
Instructions
Filling
1. Place the peeled and sliced potatoes in a large saucepan with 1 tablespoon of salt. Add cold water until it covers the potatoes by about 3cm (1 inch). Bring to a boil over high heat, then reduce to medium-high and simmer for 15 minutes, or until the potatoes are soft.
2. Drain the potatoes and pass them through a potato ricer into a bowl, or mash them until smooth.
3. While the potatoes are still warm, add 30g of unsalted butter, the shredded cheddar cheese, 1/4 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix thoroughly with a wooden spoon until fully combined.
4. Spread the mixture out to about 1cm (1/2″) thick on a tray. Cover with cling wrap, pressing it so it fully contacts the surface. Let it cool at room temperature for approximately 30 minutes, then refrigerate until cold (at least 1 hour).
Pierogi Dough
1. In a small saucepan over medium heat, combine 50g of unsalted butter and 1/2 cup of water. Heat just until the butter melts; do not let the water boil. Remove from heat.
2. In a mixing bowl, whisk together 2 cups of flour and 1 teaspoon of salt. Make a well in the center and pour in the butter-water mixture along with the whisked egg. Mix until a shaggy dough forms.
3. Transfer the dough onto a lightly floured work surface. Knead for about 5 minutes until the dough becomes smooth.
4. Wrap the dough in cling wrap and let it rest at room temperature for 30 minutes.
Onion Butter
1. In a skillet over medium heat, melt 30g of unsalted butter. Add the finely diced onion and 1/2 teaspoon of salt. Cook, stirring occasionally, until the onion is soft and golden brown. Remove from heat and set aside.
Assembling the Pierogi
1. On a lightly floured surface, roll out the rested dough to a thickness of about 2mm (1/16″).
2. Using a round cutter or glass (approximately 7.5cm or 3 inches in diameter), cut out circles from the dough.
3. Place a heaped teaspoon of the chilled filling onto the center of each dough circle.
4. Fold the dough over the filling to create a half-moon shape. Press the edges firmly to seal, ensuring no air is trapped inside. You can crimp the edges with a fork for a decorative touch.
5. Place the assembled pierogi on a floured tray and cover with a clean kitchen towel to prevent drying.
Cooking the Pierogi
1. Bring a large pot of water to a boil and add 1 tablespoon of salt.
2. Carefully add the pierogi in batches, ensuring not to overcrowd the pot. Stir gently to prevent sticking.
3. Once the pierogi float to the surface, cook for an additional 2-3 minutes.
4. Using a slotted spoon, remove the pierogi and transfer them to a plate.
Serving
1. In a skillet over medium heat, melt 25g of unsalted butter. Add 8-10 boiled pierogi and cook until they develop a light golden crust on both sides.
2. Serve the pierogi topped with the prepared onion butter, a dollop of sour cream, and a sprinkle of finely chopped parsley or chives.
Enjoy your homemade Pierogi Ruskie!
Detailed Directions and Instructions
Filling:
1. Place the peeled and sliced potatoes in a large saucepan with 1 tablespoon of salt. Add cold water until it covers the potatoes by about 3cm (1 inch). Bring to a boil over high heat, then reduce to medium-high and simmer for 15 minutes, or until the potatoes are soft.
2. Drain the potatoes and pass them through a potato ricer into a bowl, or mash them until smooth.
3. While the potatoes are still warm, add 30g of unsalted butter, the shredded cheddar cheese, 1/4 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix thoroughly with a wooden spoon until fully combined.
4. Spread the mixture out to about 1cm (1/2″) thick on a tray. Cover with cling wrap, pressing it so it fully contacts the surface. Let it cool at room temperature for approximately 30 minutes, then refrigerate until cold (at least 1 hour).
Pierogi Dough:
1. In a small saucepan over medium heat, combine 50g of unsalted butter and 1/2 cup of water. Heat just until the butter melts; do not let the water boil. Remove from heat.
2. In a mixing bowl, whisk together 2 cups of flour and 1 teaspoon of salt. Make a well in the center and pour in the butter-water mixture along with the whisked egg. Mix until a shaggy dough forms.
3. Transfer the dough onto a lightly floured work surface. Knead for about 5 minutes until the dough becomes smooth.
4. Wrap the dough in cling wrap and let it rest at room temperature for 30 minutes.
Onion Butter:
1. In a skillet over medium heat, melt 30g of unsalted butter. Add the finely diced onion and 1/2 teaspoon of salt. Cook, stirring occasionally, until the onion is soft and golden brown. Remove from heat and set aside.
Assembling the Pierogi:
1. On a lightly floured surface, roll out the rested dough to a thickness of about 2mm (1/16″).
2. Using a round cutter or glass (approximately 7.5cm or 3 inches in diameter), cut out circles from the dough.
3. Place a heaped teaspoon of the chilled filling onto the center of each dough circle.
4. Fold the dough over the filling to create a half-moon shape. Press the edges firmly to seal, ensuring no air is trapped inside. You can crimp the edges with a fork for a decorative touch.
5. Place the assembled pierogi on a floured tray and cover with a clean kitchen towel to prevent drying.
Cooking the Pierogi:
1. Bring a large pot of water to a boil and add 1 tablespoon of salt.
2. Carefully add the pierogi in batches, ensuring not to overcrowd the pot. Stir gently to prevent sticking.
3. Once the pierogi float to the surface, cook for an additional 2-3 minutes.
4. Using a slotted spoon, remove the pierogi and transfer them to a plate.
Serving:
1. In a skillet over medium heat, melt 25g of unsalted butter. Add 8-10 boiled pierogi and cook until they develop a light golden crust on both sides.
2. Serve the pierogi topped with the prepared onion butter, a dollop of sour cream, and a sprinkle of finely chopped parsley or chives.
Notes
Potato Preparation:
Using a ricer yields a smoother filling, but mashing is also acceptable. Ensure the potatoes are well cooked for the best texture.
Dough Resting:
Allowing the dough to rest is crucial for gluten relaxation, making it easier to roll out and shape.
Filling Temperature:
Ensure the filling is adequately chilled before assembling to prevent the dough from becoming too soft.
Cooking Method:
Pierogi can be boiled or pan-fried. Adjust cooking time based on personal preference for texture.
Garnishes:
Chopped herbs add freshness and flavor, so feel free to experiment with dill or green onions as alternatives.
Cook techniques
Boiling Potatoes
Place peeled and sliced potatoes in a saucepan, cover with water, and add salt. Bring to a boil, then reduce heat and simmer until soft.
Mashing
Once cooked, drain potatoes and mash until smooth using a potato ricer or a masher.
Mixing Ingredients
While potatoes are warm, incorporate unsalted butter, cheddar cheese, salt, and pepper, mixing thoroughly to combine all ingredients.
Making Dough
Combine flour and salt in a bowl, create a well, and pour in melted butter-water mixture and whisked egg. Mix until a shaggy dough forms and then knead until smooth.
Rolling Dough
Roll rested dough on a floured surface to a thickness of about 2mm, ensuring even thickness for uniform cooking.
Cutting Dough Circles
Use a round cutter or glass to cut out dough circles, ensuring they are evenly shaped for consistent filling.
Filling Pierogi
Place a heaped teaspoon of filling in the center of each dough circle, then fold and seal the edges tightly to prevent leakage.
Boiling Pierogi
Bring salted water to a boil, add pierogi in batches, and cook until they float, then simmer for an additional 2-3 minutes.
Sauteing Pierogi
After boiling, sauté pierogi in butter until they develop a light golden crust, enhancing flavor and texture.
Serving
Top pierogi with onion butter and serve alongside sour cream and fresh herbs for added flavor.
FAQ
Can I use other fillings for pierogi?
Yes, pierogi can be filled with a variety of ingredients such as sauerkraut, mushrooms, meat, or fruits.
How do I store leftover pierogi?
Store cooked pierogi in an airtight container in the refrigerator for up to 3 days, or freeze them for longer storage.
Can I prepare pierogi dough in advance?
Yes, pierogi dough can be made ahead of time and stored in the refrigerator for a short period before rolling and filling.
What is the best way to reheat pierogi?
Reheat boiled pierogi in a skillet with butter or steam them to maintain their texture.
How do I know when the potatoes are done boiling?
Potatoes are ready when they are easily pierced with a fork and are soft throughout.
Conclusion
Homemade pierogi provide a delightful blend of flavors and textures, with the satisfying combination of tender dough and creamy cheese-and-potato filling. Topped with rich onion butter and served with a dollop of sour cream, pierogi make for a comforting and hearty meal, perfect for sharing with friends and family. Enjoy exploring this traditional dish and savoring the joy it brings to your dining table.
Alternative Fillings
Consider trying different fillings such as sauerkraut and mushroom, spinach and feta, or minced meat and onion for a diverse twist on the classic pierogi experience.
Vegetarian Variations
Explore vegetarian options like a mix of roasted vegetables or cottage cheese and herbs for those preferring plant-based choices without sacrificing flavor.
Sweet Pierogi Ideas
For dessert, fill your pierogi with sweetened fruit fillings, such as blueberries, cherries, or sweetened cottage cheese, and serve with a sprinkle of powdered sugar or a drizzle of honey.
Serving Suggestions
Pair your pierogi with various accompaniments, like sautéed mushrooms, bacon bits, or even a side salad, to enhance the meal with contrasting flavors and textures.
Freezing Tips
If you make a large batch, consider freezing uncooked pierogi. They can be boiled directly from frozen for a quick meal option anytime.
