Introduction
Pierogies are a delightful dumpling originating from Eastern Europe, particularly beloved in Polish cuisine. These delicious pockets of dough are typically filled with various ingredients, from potatoes and cheese to meats and fruits, making them a versatile dish for any meal. The combination of a tender, sour cream dough and a savory potato-cheddar filling creates a satisfying treat that can be enjoyed boiled, fried, or baked. In this recipe, we’ll guide you through making homemade pierogies, complete with a buttery onion sauce for added flavor.
Ingredients
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
Preparation time for this recipe is approximately 30 minutes, allowing for ample time to prepare the dough, filling, and sauce.
Cook Time
The cooking time for the pierogies is about 10-15 minutes, with additional time for the butter sauce.
Total Time
The total time for making this pierogi dish, from start to finish, is roughly 45 minutes to 1 hour.
Yield
This recipe yields about 24 pierogies, perfect for a family dinner or a cozy gathering with friends.
Instructions
For the Dough:
1. In a large bowl, combine the flour and salt.
2. In a separate bowl, whisk together the sour cream, egg, and melted butter.
3. Add the wet ingredients to the dry ingredients and mix with a spatula until a dough forms.
4. Form the dough into a ball.
For the Filling:
1. Place the chopped potatoes in a large pot of water.
2. Bring to a boil and cook for 10-15 minutes until fork-tender.
3. Drain the potatoes and transfer them to a large bowl.
4. Add the shredded cheddar cheese, salt, onion powder, and black pepper to the potatoes.
5. Mash until smooth.
Assembling the Pierogies:
1. On a floured surface, roll out the dough to a ⅛-inch thickness.
2. Use a round biscuit cutter or a glass about 3 inches wide to cut out circles.
3. Gather the excess dough, roll it out again, and cut more circles.
4. Place about 1 tablespoon of filling onto the center of each dough circle.
5. Dip your finger into water and run it around the edge of half of the dough circle.
6. Fold the other half over the filling to create a half-moon shape.
7. Pinch the edges to seal.
8. Repeat with the remaining dough and filling.
Cooking the Pierogies:
1. Bring a large pot of salted water to a boil.
2. Add the pierogies in batches, being careful not to overcrowd the pot.
3. Cook until they float to the top, about 2-3 minutes.
4. Remove with a slotted spoon and set aside.
For the Butter Sauce:
1. In a large skillet, melt the salted butter over medium heat.
2. Add the sliced onions and sauté until they are soft and translucent.
3. Add the cooked pierogies to the skillet and toss to coat them in the butter and onions.
4. Cook for an additional 2-3 minutes until the pierogies are lightly browned.
Serving
Serve the pierogies hot, garnished with the sautéed onions and a dollop of sour cream if desired. Enjoy this comforting dish as a main course or a satisfying appetizer!
Detailed Directions and Instructions
For the Dough:
1. In a large bowl, combine the flour and salt.
2. In a separate bowl, whisk together the sour cream, egg, and melted butter.
3. Add the wet ingredients to the dry ingredients and mix with a spatula until a dough forms.
4. Form the dough into a ball.
For the Filling:
1. Place the chopped potatoes in a large pot of water.
2. Bring to a boil and cook for 10-15 minutes until fork-tender.
3. Drain the potatoes and transfer them to a large bowl.
4. Add the shredded cheddar cheese, salt, onion powder, and black pepper to the potatoes.
5. Mash until smooth.
Assembling the Pierogies:
1. On a floured surface, roll out the dough to a ⅛-inch thickness.
2. Use a round biscuit cutter or a glass about 3 inches wide to cut out circles.
3. Gather the excess dough, roll it out again, and cut more circles.
4. Place about 1 tablespoon of filling onto the center of each dough circle.
5. Dip your finger into water and run it around the edge of half of the dough circle.
6. Fold the other half over the filling to create a half-moon shape.
7. Pinch the edges to seal.
8. Repeat with the remaining dough and filling.
Cooking the Pierogies:
1. Bring a large pot of salted water to a boil.
2. Add the pierogies in batches, being careful not to overcrowd the pot.
3. Cook until they float to the top, about 2-3 minutes.
4. Remove with a slotted spoon and set aside.
For the Butter Sauce:
1. In a large skillet, melt the salted butter over medium heat.
2. Add the sliced onions and sauté until they are soft and translucent.
3. Add the cooked pierogies to the skillet and toss to coat them in the butter and onions.
4. Cook for an additional 2-3 minutes until the pierogies are lightly browned.
Serving:
– Serve the pierogies hot, garnished with the sautéed onions and a dollop of sour cream if desired.
Notes
Storage:
– Uncooked pierogies can be frozen. Layer them in a single row on a baking sheet, freeze until solid, then transfer to a freezer bag.
Cooking Method:
– For a crispy texture, consider pan-frying the pierogies after boiling them.
Cheese Variations:
– Feel free to substitute cheddar cheese with other types of cheese for different flavor profiles.
Vegetarian Filling Options:
– Add sautéed mushrooms, spinach, or sauerkraut for a different filling variation.
Cook techniques
Dough Preparation
In a large bowl, combine all-purpose flour and kosher salt. In a separate bowl, whisk together sour cream, egg, and melted butter. Mix the wet ingredients into the dry until a dough forms, and then shape it into a ball.
Potato Filling
Peel and chop Russet potatoes, then boil them in water until fork-tender. Drain and mash the potatoes, mixing in shredded cheddar cheese, kosher salt, onion powder, and black pepper until smooth.
Rolling and Cutting Dough
On a floured surface, roll out the dough to a thickness of ⅛ inch. Use a round cutter or glass to create circles, collecting and re-rolling excess dough as needed.
Assembling Pierogies
Place about 1 tablespoon of filling in the center of each dough circle. Moisten the edge with water, fold the circle over, and pinch to seal the edges. Repeat until all dough and filling are used.
Cooking Pierogies
Bring salted water to a boil and add pierogies in batches. Cook until they float to the top, which takes about 2-3 minutes. Use a slotted spoon to remove them from the pot.
Making Butter Sauce
Melt salted butter in a skillet over medium heat. Add thinly sliced onions and sauté until soft. Add cooked pierogies and toss in the butter and onions, cooking until lightly browned.
FAQ
Can I use other fillings for the pierogies?
Yes, you can get creative with the fillings. Options like sautéed mushrooms, sauerkraut, or different cheeses work well.
How do I freeze pierogies for later use?
After cooking, let the pierogies cool completely. Place them in a single layer on a baking sheet to freeze, then transfer to a freezer bag once frozen.
What can I serve with pierogies?
Pierogies are often served with sour cream, sautéed onions, or even bacon bits for added flavor.
Can I make this dough in advance?
Yes, you can prepare the dough ahead of time. Wrap it tightly in plastic wrap and refrigerate for up to 2 days.
How do I know when the potatoes are properly cooked?
Potatoes are done when they are fork-tender, meaning a fork easily pierces through them without resistance.
Conclusion
The pierogies made with a tender dough and a savory potato and cheddar filling are a delightful dish that offers comforting flavors and a satisfying texture. They can be enjoyed as a main course or a side dish and are sure to please a crowd.
More recipes suggestions and combination
Vegetable Pierogies
Substitute the potato filling with a mix of sautéed mushrooms, spinach, and ricotta cheese for a delicious vegetarian option.
Meat-Filled Pierogies
Incorporate cooked and seasoned ground beef or sausage into the filling mixture for a heartier version.
Sweet Pierogies
Change the filling to sweetened cream cheese or fruit preserves, and serve with a dusting of powdered sugar for dessert.
Herb Infused Dough
Add fresh herbs like dill or chives to the dough for an aromatic twist that pairs beautifully with savory fillings.
Spicy Potato Filling
Mix in chopped jalapeños or some cayenne pepper into the potato filling for those who enjoy a bit of heat.
Bacon and Cheese Filling
Add crispy bacon bits to the cheese filling for a smoky flavor that elevates the classic pierogi experience.
