Introduction
Pierogi, a traditional Eastern European dumpling, have won the hearts of food lovers around the globe. These delightful pockets of dough are typically stuffed with a variety of fillings, with cheesy potato being one of the most popular options. In this article, we will explore the vibrant ingredients that come together to create this comforting dish.
Detailed Ingredients with measures
Pierogi Dough:
– 2 cups flour, plain/all-purpose
– 1 tsp cooking/kosher salt
– 50g / 3 tbsp 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 tbsp cooking/kosher salt – for cooking potatoes
– 30g / 2 tbsp unsalted butter
– 1 cup shredded cheddar cheese, tightly packed
– 1/4 tsp cooking/kosher salt
– 1/2 tsp black pepper
Onion Butter:
– 30g/ 2 tbsp unsalted butter
– 1 onion, finely diced
– 1/2 tsp cooking/kosher salt
Cooking and Serving:
– 1 tbsp cooking/kosher salt – for boiling water
– 25g/ 1 1/2 tbsp unsalted butter, per 8 – 10 pierogis
– Sour cream, for serving
– Parsley or chives, finely chopped – just a pinch
Prep Time
30 minutes
Cook Time, Total Time, Yield
Cook Time: 25 minutes
Total Time: 55 minutes
Yield: Approximately 30 pierogis
Detailed Directions and Instructions
Filling:
1. Boil potatoes: In a large saucepan, add the peeled and sliced potatoes along with 1 tablespoon of salt. Pour in cold water until it is approximately 3 cm (1 inch) above the potatoes. Bring the water to a boil over high heat, then reduce the heat to medium-high and let it simmer for about 15 minutes or until the potatoes become soft.
2. Mash: Once cooked, drain the potatoes and pass them through a potato ricer into a bowl. Alternatively, you can use a potato masher if a ricer is not available.
3. Cheese it: Immediately add the unsalted butter, shredded cheddar cheese, 1/4 teaspoon of salt, and black pepper into the mashed potatoes. Mix everything together with a wooden spoon until fully combined.
4. Cool: Spread the filling out to approximately 1 cm (1/2 inch) thickness on a tray. Cover it with cling wrap, pressing it down to make sure it is in full contact. Allow it to cool on the counter for about 30 minutes, then refrigerate until it is cold for at least 1 hour.
Pierogi Dough:
1. Melt butter: In a small saucepan, heat the water and 50 grams of unsalted butter over medium heat until the butter is melted. Ensure that the water does not come to a boil. Alternatively, this can be done in the microwave.
2. Mix dough: In a mixing bowl, whisk together the flour and 1 teaspoon of salt. Create a well in the center of the flour mixture and add the melted butter-water mixture along with the whisked egg. Mix until it forms a shaggy dough.
3. Knead: Transfer the dough onto a lightly floured work surface. Knead the dough for about 5 minutes until it becomes smooth. A stand mixer can also be used for this process.
4. Rest: Wrap the kneaded dough in cling wrap and let it rest on the counter for 30 minutes.
Wrapping Pierogis:
1. Roll & cut: On a lightly floured surface, roll out the dough to a thickness of 3 mm (1/8 inch). Using a 7.5 cm (3 inch) cutter, cut out rounds from the dough. Gather any surplus dough, form it into a ball, wrap it in cling wrap, and set aside for later use.
2. Fill & wrap: Place 1 tablespoon of the cheesy potato filling in the center of a dough round. Dampen your finger with water and run it along the edge of half the circle. Fold the dough over to enclose the filling, pressing the edges to seal and creating slight indents (avoid pleats).
3. Wrap remaining: Place the filled pierogis on a lightly floured tray. Continue to fill and wrap the remaining pierogis, including rolling out the leftover dough. You should yield approximately 30 pierogis.
Onion Butter Sauce:
1. In a non-stick skillet, melt 30 grams of unsalted butter over medium heat until it becomes foamy. Add the finely diced onion and salt, cooking and stirring regularly for about 10 to 15 minutes until the onion is golden on the edges. Transfer the cooked onion into a bowl and set it aside.
Cooking & Serving Pierogis:
1. Batch cooking: For optimal cooking, work in batches. Boil the pierogis in groups of 10 to 12 at a time to allow enough space for them to move freely and to give space for tossing in butter.
2. Boil 5 minutes: Bring approximately 3 liters (quarts) of water to a rolling boil. Add 1 tablespoon of salt. Gently lower the pierogis into the boiling water and cook for about 5 minutes, or until they float to the surface.
3. Reserve water & drain: Use a jug to scoop out approximately 1 cup of the boiling water and set it aside. Carefully transfer the cooked pierogis into a bowl using a slotted spoon or drain them if cooking additional batches.
4. Butter sauce: In a large skillet, melt additional butter over medium heat. Add one-third of the prepared onion butter and the cooked pierogis along with 2 tablespoons of the reserved cooking water. Toss everything together in the skillet for about 1 minute until the pierogis are coated in the butter.
5. Serve: Transfer the pierogis onto a serving plate, ensuring to scrape out all the butter. Garnish with a sprinkle of chopped parsley and a dollop of sour cream. Enjoy!
Notes
Recipe credits:
This recipe has been adapted primarily from a recipe by New York Times Cooking, with modifications made to the process.
Serving size:
The recommended serving size is 4 to 5 pierogis accompanied by a side salad, as they are quite rich with potato, cheese, and butter.
Potatoes:
Choose your favorite mashing potatoes such as floury or starchy varieties for the best results. Common choices include Sebago, Desiree in Australia, Yukon Gold or russet in the US, and Maris Piper or King Edward in the UK.
Cheese:
Traditionally, pierogis would use quark cheese—a European fresh cheese. If unavailable, shredded cheese like cheddar can be used as a delicious substitute. Opt for good melting cheeses, but avoid mozzarella due to its milder flavor.
Kneading:
After mixing the dough, it will initially be rough and shaggy. It is ready when the surface is smooth after kneading for about 5 minutes.
Batch cooking:
Limit each boiling batch to 10 to 12 pierogis to give them adequate space to move. For larger quantities, cook them in separate batches and warm them through again in boiling water briefly just before serving.
Butter amount:
Approximately 25 grams (1 1/2 tablespoons) of butter plus 2 tablespoons of reserved cooking water is sufficient for every 8-10 pierogis. For a total of 30 pierogis, around 70 grams (4 1/2 tablespoons) of butter and 1/3 cup of water will be needed.
Make ahead:
Pierogis freeze exceptionally well and can be boiled from frozen. Add an extra 1 to 2 minutes to the cooking time. Store them in a single layer in an airtight container or first freeze them on a tray and then transfer to a container for space-saving storage.
Cook techniques
Boiling Potatoes
Boil sliced potatoes with salt in a large saucepan until soft, ensuring they are submerged in water.
Mashing
Drain the boiled potatoes and mash them using a potato ricer or masher until smooth.
Mixing Filling
Combine hot mashed potatoes with butter, cheese, salt, and pepper, mixing until fully integrated.
Preparing Dough
Heat water and butter until just melted, then mix with flour, salt, and a whisked egg to form a shaggy dough.
Kneading
Knead the shaggy dough on a floured surface until smooth, which typically takes about 5 minutes.
Rolling and Cutting Dough
Roll the rested dough to a thickness of 3mm and cut into rounds using a cutter.
Filling Pierogis
Place a tablespoon of filling in the center of each dough round, wet the edges, and seal tightly.
Cooking Pierogis
Boil pierogis in batches to allow for movement, cooking them until they float, typically around 5 minutes.
Making Onion Butter Sauce
Sauté diced onions in melted butter until golden, then combine with cooked pierogis and reserved water.
Serving
Serve pierogis coated in onion butter, garnished with chopped parsley and a dollop of sour cream.
FAQ
What type of potatoes should I use for pierogi filling?
Use floury or starchy potatoes, such as Yukon Gold or Russet, for the best texture when mashed.
Can I use a different type of cheese for the filling?
Yes, you can use any good melting cheese, such as cheddar or Gruyère, but avoid mozzarella for this recipe.
How do I know when the dough is kneaded enough?
The dough is ready when it becomes smooth on the surface and no longer looks rough or shaggy.
Can I make pierogis ahead of time?
Yes, pierogis freeze well and can be boiled directly from frozen with a slight increase in cooking time.
What is the best method for batch cooking pierogis?
Boil 10 to 12 pierogis at a time to ensure they have enough space, then warm them in boiling water before serving for best results.
Conclusion
Making pierogi from scratch can be a rewarding experience that combines simple ingredients for a delicious outcome. The tender dough paired with a rich cheesy potato filling, topped with savory onion butter, makes for a comforting dish that can be enjoyed by all. Whether served as a main or side, these versatile dumplings are perfect for various occasions, making them a crowd favorite. With a little practice, you can master the art of pierogi making and impress your family and friends with this beloved comfort food.
Cheesy Mushroom Pierogi
Substitute half of the potatoes in the filling with sautéed mushrooms for a delicious earthy flavor.
Spinach and Feta Pierogi
Replace the potato filling with a mixture of cooked spinach and feta cheese for a Mediterranean twist.
Stuffed Meat Pierogi
Use ground meat, onions, and seasonings as a filling for a heartier option that will satisfy hunger.
Sweet Pierogi with Fruit Filling
Use fruits like cherries, blueberries, or strawberries mixed with sugar and cornstarch for a delicious dessert version.
Herbed Potato Pierogi
Add fresh herbs like dill or parsley to the potato filling for a fresh flavor boost.
Classic Sauerkraut and Mushroom Pierogi
Fill the pierogi with a mixture of sauerkraut and sautéed mushrooms for a tangy and savory experience.
Smoked Salmon and Cream Cheese Pierogi
Mix cream cheese with smoked salmon and chives to create a luxurious filling for an upscale twist on traditional pierogi.
Vegetable Medley Pierogi
Combine various cooked vegetables like peas, carrots, and corn in the filling for a nutritious and colorful option.
