These selfmade pierogi are a household favourite from my Grandma Mary’s kitchen. Tender dough is filled with buttery mashed potatoes and cheese, boiled, after which pan-fried till crisp. Serve them with buttery onions and a dollop of bitter cream for a savory aspect or foremost dish!
- This recipe comes from my Polish grandma and is one which I made subsequent to her within the kitchen many instances through the years.
- It’s made with elements you seemingly have readily available.
- The butter, potato, onion, and cheese filling make these wealthy and creamy.
- These little dumplings are an Outdated World consolation meals that everybody will love.
I like this recipe a lot I needed to put it into my cookbook, On a regular basis Consolation.
What Are Pierogi?
Pronounced ‘puh-row-gee’, this dish might be spelled in numerous methods (pierogie, perogie, or perogy). Pierogi is plural however we do nonetheless name them pierogies.
Pierogi is one in all Poland’s best dishes and an Japanese European favourite. They begin with a easy flour-based dough and might be filled with quite a lot of candy or savory fillings like blueberries, cottage cheese, and even sauerkraut.
We prepare dinner them by boiling them till they float after which pan-frying them till golden brown.
This recipe is for primary potato and cheese perogies (pierogi ruskie) that my grandma used to make for us. It’s my favourite model. We serve it with bitter cream, caramelized onions, and butter.
Ingredient Notes
Dough: I don’t suggest substitutions within the dough for the correct consistency. Whereas some recipes include bitter cream, this one doesn’t, it’s the model my Polish grandma (my babcia) used to make. It’s made with the right proportion of elements.
Filling: These conventional pierogi are full of a easy combination of potatoes, cheddar cheese, and finely diced sautéed onions.
- Potatoes: The filling is mashed potatoes, so select a starchy potato, similar to russet potatoes or baking potatoes simply as you’ll use for mashed potatoes.
- Cheese: Finely shredded cheddar is added to the potatoes; it’s greatest to shred the cheese your self from a block.
- Seasonings: White onion could be very finely diced and cooked in butter (ensure to not brown). My grandma all the time used white pepper to take care of the creamy shade, however you need to use superb black pepper as nicely.
Methods to Make Pierogi
Making this recipe takes time, so we put aside a day to make many batches. It’s enjoyable to do as a household and one of many recollections I grew up with.
- Make the Dough: Put together the dough (recipe under) and gently knead.
- Make the Filling: Boil the potatoes and prepare dinner the onions in butter. Mash the potatoes. Add shredded cheddar cheese and the buttery onions. Cool the potato combination.
- Roll the dough into circles 1/8-inch thick and 3-inches in diameter.
- Fill every circle with the mashed potato filling and press the perimeters to seal.
Prepare dinner or Freeze: Prepare dinner the pierogies in keeping with the directions under.
Suggestions for The Greatest Pierogi
FILLING:
- Make sure the potatoes are mashed till very easy (a potato ricer can assist make this straightforward).
- Shred your individual cheese from a block. A pointy cheddar has extra taste.
- Don’t brown the onions, simply prepare dinner till tender.
- Style the filling and modify the seasonings as wanted.
DOUGH:
- Don’t overwork the dough. Knead the dough gently till it’s easy and pliable. When you overwork the dough, it’s going to turn into powerful and too elastic inflicting it to spring again when rolled out.
- If the dough is springing again, cowl it with a towel and permit it to relaxation for 10 minutes earlier than persevering with.
- The dough needs to be rolled 1/8-inch thick and reduce into 3-inch circles. When you should not have a 3-inch circle cutter, use a jar lid about 3-inches extensive.
- One other manner to organize the dough is to pinch off a bit and roll it right into a circle about 3-inches in diameter and 1/8-inch thick. I weigh all of my dough and divide it into 65 items. That is how my grandma all the time made them and the way I normally make them too.
- Make sure the half that’s pinched collectively is pinched fairly skinny so the dough isn’t too thick.
Methods to Prepare dinner Pierogi
Earlier than cooking the pierogi, prepare dinner some finely diced or sliced onions in butter over medium-low warmth. You need the onion to melt however to not brown.
Boil: Whereas onions are cooking, convey a big pot of salted water to a boil. Add the pierogi and prepare dinner till they float. As soon as they float, they’re accomplished. Drain the water.
Panfry: Pierogi might be boiled and eaten, however we like to panfry them on medium warmth in butter to golden brown.
Methods to Freeze Pierogi
As soon as assembled, pierogies might be frozen earlier than cooking. They are often saved as much as 4 months within the freezer.
Place pierogi on a parchment-covered baking sheet in a single layer and freeze. As soon as frozen, place them right into a zippered bag with the date written on the surface. No have to thaw earlier than boiling.
Did you like these Selfmade Pierogi? Depart a remark and a score under!
Dough
-
In a big bowl add flour, eggs, oil, salt, and 1 ½ cups of water. Combine nicely to type a dough, including extra water if wanted.
-
Knead the dough on a flat floor for about 4 to five minutes or till it turns into easy and pliable.
-
Cowl the dough with plastic wrap and let it relaxation at room temperature for no less than half-hour or as much as 1 hour.
Filling
-
Peel the potatoes and reduce them into 2-inch cubes. Place them in a big pot of salted water and convey to a boil. Prepare dinner the potatoes for quarter-hour or till fork tender.
-
Whereas the potatoes are cooking, in a medium skillet over medium-low warmth, prepare dinner the onions in 2 tablespoons butter till tender with out browning.
-
As soon as the potatoes are cooked, place them in a big bowl and mash them. Add onions, cheese, and remaining butter. Proceed mashing till the potatoes turn into very easy. Style filling and season with salt and pepper to style.
Meeting *see observe
-
Utilizing half of the dough, roll it out ⅛” thick. Minimize out circles of dough utilizing a 3″ cookie or biscuit cutter.
-
Scoop 1 ½ tablespoons of filling and roll right into a ball, place on the pierogi dough. Fold the dough over to type a semi-circle and pinch the perimeters closed. Place on a baking sheet. Repeat.
-
The pierogi can both be cooked or frozen at this level.
To Prepare dinner
-
Warmth 3 tablespoons butter in a big skillet. Add diced onions and prepare dinner on medium-low warmth till tender. Take away onions from the pan and put aside for serving.
-
Carry a big pot of salted water to a boil. Gently add pierogies and prepare dinner till they float, about 2 to 4 minutes. Take away with a slotted spoon.
-
Switch pierogies to the recent skillet (including extra butter if wanted) and prepare dinner till browned on all sides, about 5 minutes.
-
Serve heat with onions and bitter cream.
In an effort to get the most effective consistency, I don’t suggest substitutions within the dough. Whereas some recipes include bitter cream, this recipe is made with out.
Don’t overwork the dough, knead it gently till it’s easy and pliable. When you overwork the dough it’s going to turn into powerful and too elastic; this may trigger it to spring again when rolled out.
Make sure the half that’s pinched collectively is pinched fairly skinny, so the dough isn’t too thick. Pinch the sting so it’s about the identical thickness because the dough. You possibly can trim the surplus with kitchen scissors if desired.
Filling
Select a starchy potato similar to russet or baking potatoes for the filling. Make sure you shred the cheese your self from a block.
Don’t brown the onions; prepare dinner gently till tender.
As soon as blended, style the filling and modify the salt as wanted.
Rolling the Dough
A second choice for the dough is to pinch off a bit and roll it right into a circle about 3″ in diameter and 1/8″ thick (I weigh all of my dough and divide it into 65 equal items).
That is how my grandma all the time made them and the way I normally make them too.
Storing and Freezing
As soon as assembled, pierogi might be frozen as much as 3 months.
- Place pierogies on a parchment-covered baking sheet in a single layer and freeze.
- As soon as frozen, place them right into a zippered bag with the date written on the surface.
- No have to thaw earlier than boiling, prepare dinner proper from frozen.
Energy: 109 | Carbohydrates: 14g | Protein: 4g | Fats: 4g | Saturated Fats: 3g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 1g | Trans Fats: 1g | Ldl cholesterol: 17mg | Sodium: 136mg | Potassium: 137mg | Fiber: 1g | Sugar: 1g | Vitamin A: 127IU | Vitamin C: 2mg | Calcium: 64mg | Iron: 1mg
Diet info supplied is an estimate and can range primarily based on cooking strategies and types of elements used.
Course Dinner, Entree, Lunch, Fundamental Course, Aspect Dish
Delicacies Polish© SpendWithPennies.com. Content material and pictures are copyright protected. Sharing of this recipe is each inspired and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photograph use coverage right here.
