Introduction
Pierogies are a delightful Eastern European dish that has captured the hearts (and stomachs) of many around the world. These half-moon-shaped dumplings can be stuffed with a variety of fillings, but the classic potato and cheese combo remains a favorite. This recipe provides a step-by-step guide to making homemade pierogies, from the dough to the delicious butter sauce that brings it all together.
Detailed Ingredients with measures
For the Dough:
– 2½ cups all-purpose flour
– 1 teaspoon kosher salt
– 1 cup sour cream
– 1 large egg
– 2 tablespoons unsalted butter, melted
For the Filling:
– 1½ pounds Russet potatoes, peeled and chopped
– 1 cup freshly shredded cheddar cheese
– 2½ teaspoons kosher salt
– ¼ teaspoon onion powder
– ½ teaspoon ground black pepper
For the Butter Sauce:
– 3 tablespoons salted butter
– ½ small onion, thinly sliced
Prep Time
The preparation time for making pierogies is approximately 30 minutes. This includes time for making the dough and preparing the filling.
Cook Time, Total Time, Yield
Cook Time: About 20 minutes
Total Time: Approximately 50 minutes
Yield: This recipe makes around 24 pierogies, enough to serve 4-6 people as a main dish or appetizer.
To make these delicious pierogies, start by preparing the dough and filling, then assemble and cook the dumplings. Serve warm with a savory butter sauce for a delightful meal that is sure to please family and friends. Enjoy!
Detailed Directions and Instructions
Prepare the Dough:
In a large bowl, combine 2½ cups of all-purpose flour and 1 teaspoon of kosher salt. In a separate bowl, whisk together 1 cup of sour cream, 1 large egg, and 2 tablespoons of melted unsalted butter. Add the wet ingredients to the dry ingredients and mix with a spatula until a dough forms. Form the dough into a ball, cover, and let it rest while preparing the filling.
Prepare the Filling:
Place 1½ pounds of peeled and chopped Russet potatoes into a large pot of water. Bring to a boil and cook for 10-15 minutes until the potatoes are fork-tender. Drain the potatoes and transfer them to a large bowl. Add 1 cup of freshly shredded cheddar cheese, 2½ teaspoons of kosher salt, ¼ teaspoon of onion powder, and ½ teaspoon of ground black pepper to the potatoes. Mash the mixture until smooth and well combined.
Assemble the Pierogies:
On a floured surface, roll out the dough to about ⅛-inch thickness. Use a round cutter or glass to cut out circles from the dough. Place a small spoonful of the potato filling onto the center of each dough circle. Fold the dough over the filling to create a half-moon shape. Press the edges firmly to seal, ensuring no filling escapes during cooking.
Cook the Pierogies:
Bring a large pot of salted water to a gentle boil. Carefully add the pierogies in batches, ensuring they don’t overcrowd the pot. Cook until they float to the surface, about 3-4 minutes. Remove the cooked pierogies with a slotted spoon and set aside.
Prepare the Butter Sauce:
In a large skillet, melt 3 tablespoons of salted butter over medium heat. Add ½ small thinly sliced onion and sauté until the onion is soft and translucent.
Serve:
Add the cooked pierogies to the skillet with the butter and onions. Toss gently to coat the pierogies in the butter sauce and heat through. Serve warm, optionally garnished with additional sautéed onions or a dollop of sour cream.
Notes
For Best Results:
Ensure the potatoes are thoroughly cooked before mashing for a creamy texture in the filling.
Assembly Tip:
Use a fork to crimp the edges of the pierogies for an extra secure seal.
Storage:
Leftover pierogies can be refrigerated and reheated in a skillet or microwave.
Variation:
Feel free to experiment with different fillings, such as sauerkraut, mushrooms, or meat.
Cook techniques
Mixing Dough
Incorporate wet ingredients into dry ingredients gradually, ensuring a smooth consistency.
Resting the Dough
Allow the dough to rest after mixing; this relaxes the gluten for easier rolling.
Boiling Potatoes
Cook potatoes in boiling water until fork-tender for a smooth filling texture.
Mashing Filling
Use a potato masher or fork to mash the potato mixture thoroughly for a uniform consistency.
Rolling Dough
Use a floured surface and a rolling pin to roll dough to an even thickness for consistent cooking.
Cutting Dough Circles
Employ a round cutter or glass to cut uniform circles, aiding in even filling.
Sealing Pierogies
Press the edges firmly to prevent filling from escaping; a fork can also be used for crimping.
Boiling Pierogies
Cook in salted water until they float, indicating they are cooked through.
Sautéing Onions
Cook onions over medium heat until soft and translucent to enhance flavor.
Coating Pierogies
Toss cooked pierogies in the butter sauce to ensure an even coating.
FAQ
Can I use a different type of potato?
Yes, while Russet potatoes are ideal, you can use Yukon Gold or others with a similar texture.
What if I don’t have sour cream?
Greek yogurt or cream cheese can be suitable substitutes for sour cream in the dough.
How can I prevent the dough from sticking?
Use flour liberally on your work surface and rolling pin to prevent sticking.
Can I freeze the pierogies?
Yes, freshly made pierogies can be frozen in a single layer; cook them directly from frozen when ready to serve.
What can I add to the filling for extra flavor?
Chopped chives, garlic, or bacon bits could enhance the flavor of the filling.
Is there a vegetarian option for the filling?
You can substitute the cheese and add vegetables like sautéed mushrooms or spinach for a vegetarian option.
Conclusion
The homemade pierogies, stuffed with a creamy potato and cheddar filling, offer a delightful combination of flavors and textures. The buttery onion sauce enhances their taste, making them a perfect dish for family gatherings or cozy dinners. With a bit of time and effort, you can create a comforting meal that is sure to impress.
More recipes suggestions and combination
Spinach and Ricotta Filling
Replace the potato filling with a mixture of sautéed spinach, ricotta cheese, and a touch of nutmeg for a lighter, vegetarian option.
Mushroom and Sauerkraut Filling
Combine sautéed mushrooms with sauerkraut and season with thyme for a tangy and savory filling that adds a twist to traditional pierogies.
Sweet Cheese Filling
For a dessert version, use a mixture of sweetened ricotta or farmer’s cheese with vanilla and lemon zest, and serve with a drizzle of honey.
Herbed Potato and Bacon Filling
Mix cooked potatoes with crispy bacon and fresh herbs like chives or parsley for an added savory element to the classic filling.
Roasted Garlic and Goat Cheese Filling
Blend roasted garlic with creamy goat cheese for a rich and flavorful filling that brings a gourmet touch to your pierogies.
