Love Pierogis!!!!
Pierogis are filled dumplings. I love this Polish food because there are countless possibilities to fill and serve them. It can be just boiled, fried or even just baked. Pierogis can be stuffed with mashed potatoes, sauerkraut, cheese, cabbage, meat, mushrooms, spinach or other ingredients depending on your preference.
Pierogis also can be stuffed with sweetened cheese or with fresh fruits like cherry, plum, apple,or peach and served as dessert.
You can also make colorful pierogi dough by using red beet juice, red pepper paste, tomato paste, spinach, saffron or turmeric.
Let's get started!
Ingredients for the dough
2 cups of unbleached all purpose flour
1/2 teaspoon salt
1 large egg
1/2 cup sour cream
4 tablespoon butter soft
Preparation
For the dough, mix together the flour and salt. Make a well. Add the egg, sour cream and the very soft butter. Start in the middle and combine until it comes together. Place on a floured surface and knead until smooth. It will take just a couple of minutes or 50-60 turns. Divide your dough into two pieces and wrap it up with plastic wrap. Then let it rest 20 minutes or up to 24 hours in the fridge.
Potato Filling
1 pound potatoes, boiled and mashed
1 tablespoon oil
1 large onion, finely diced
4 glove garlic, finely chopped
1 cup shredded cheese - I prefer cheddar or gouda
1/2 teaspoon salt
Freshly ground pepper to taste
Preparation
For the filling brown the onions and garlic in oil on medium-high heat. Turn off the heat. Set aside. Mix in the mashed potatoes, cheese and salt together. Taste and adjust the seasoning with salt and pepper. Let it cool. Shape in 1 1/2 teaspoon size balls if desired.
To finish
1/4 cup butter
1 large onion chopped or sliced
Topping
sour cream
Preparation
Roll each piece of dough 1/8'' thick. Use a round cutter to cut circles of dough. Place the filling on each circle. Gently fold into a half circle. Pinch the edges to seal. Place the pierogis on a floured towel or sheet. Add the pierogis to boiling salted water, stirring them at first to keep them separated. Cook until they rise to the top and then another 30 sec. Remove with a slotted spoon to an oiled sheet.
To serve, sauté the onions in butter in a large skillet until the onions lightly begin to brown. Add the pierogis and let them brown, too. Serve hot with a side of sour cream.
Enjoy! :-)
Tips
- Add some herbs to the pierogi dough.
- Dumplings freeze well, so cook twice the amount.
- If you want to freeze the pierogis for later, make sure they are not touching. Freeze them until solid on a sheet and later gather them into a freezer bag.
- When boiling pierogis from freezer put them straight into the boiling water, do not thaw them.
- When boiling the pierogis try to boil each type of filling separately, sometimes the dumplings fall apart.
Good food makes me smile :-)
