This Home made Pierogi recipe comes from my Grandmother. A young dough crammed with a tacky potato filling.
These crescent shaped-dumplings are similar to Babcia used to make utilizing substances which might be most likely already within the pantry. Serve them scorching with a dollop of bitter cream for a savory aspect or fundamental dish!
Serve them scorching with a dollop of bitter cream for a savory aspect or fundamental dish!
Excellent Home made Pierogi
- This recipe comes from my Polish grandma and is one I made subsequent to her many instances.
- The substances are pantry substances you probably have available.
- These could be served as a aspect dish or a fundamental dish.
- Consolation meals from the Outdated World, perogies come out completely each time.
- They freeze fantastically and cook dinner proper from frozen.
What Are Pierogi?
Pronounced ‘puh-row-gee’ this dish has a number of spellings, together with pierogie, perogie, or perogy. Any means you spell it, pierogi (which is definitely plural however we do nonetheless name them pierogies) is certainly one of Poland’s best dishes and an japanese European favourite. Merely made by filling a flour-based dough with a wide range of candy or savory fillings like blueberries, cottage cheese, and even sauerkraut. They’re boiled in water till they float after which pan-fried till golden brown.
This recipe is for fundamental potato and cheese perogies (pierogi ruskie) and is commonly served with bitter cream, caramelized onions, and butter.
Elements
DOUGH: Pierogie dough is completely different from pasta as a result of it’s softer and fewer dense, and can stay tender even after cooking.
As a way to get the best consistency, I don’t advocate substitutions within the dough. Whereas some recipes comprise bitter cream, this recipe is made with out.
FILLING: These conventional pierogi are crammed with a really easy combination of potatoes and cheddar cheese with slightly little bit of finely diced sautéed onions.
- Potatoes – The filling is mashed, so select a starchy potato akin to russet or baking potatoes for this recipe, simply as we use for mashed potatoes.
- Cheese – Finely shredded cheddar is added to the potatoes; it’s finest 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 at all times used white pepper to take care of the creamy shade, however you need to use black pepper if it’s all you might have.
Learn how 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 reminiscences I grew up with.
- Make the Dough: Put together the dough (per the recipe beneath) and gently knead slightly bit. Don’t overwork the dough and make sure to enable it to relaxation.
- Make the Filling: Prepare dinner the potatoes and cook dinner the onions in butter.
- Mash and mix with shredded cheddar cheese. Enable to chill.
- Roll the dough into circles 1/8″ thick and three″ in diameter.
- Fill every circle with the mashed potato filling and press the sides to seal.
Prepare dinner or Freeze: Prepare dinner the pierogies in accordance with the directions beneath.
Suggestions for The Greatest Pierogi
FILLING:
- Make sure the filling is mashed effectively so it is rather easy.
- Make sure to shred your individual cheese, a sharper cheese can have extra taste.
- Don’t brown the onions, simply cook dinner gently.
- Combine the filling and, style it, and regulate the seasonings as wanted.
DOUGH:
- Don’t overwork the dough, you need to knead it gently till it’s easy and pliable. In case you overwork the dough, it is going to turn out to be robust and too elastic; this can trigger it to spring again when rolled out.
- The dough ought to be rolled 1/8″ thick and reduce into 3″ circles. In case you would not have a 3″ circle cutter, strive a jar lid about 3″ extensive.
- A second possibility for the dough is to pinch off a chunk 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 items). That is how my grandma at all times made them and the way I often make them too.
- Make sure the half that’s pinched collectively is pinched fairly skinny so the dough isn’t too thick.
Learn how to Prepare dinner Pierogi
Earlier than cooking the pierogi, cook dinner some finely diced or sliced onion 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 cook dinner till they float. As soon as they float, they’re achieved.
Panfry: Pierogi could be boiled and eaten, however we like to panfry them in butter to golden brown after boiling.
Learn how to Freeze
As soon as assembled, pierogies are straightforward to freeze, and they’re going to last as long as 3 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!
Pair With…
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Home made Pierogi
Strive these tasty pockets of dough crammed with easy and creamy mashed potatoes and cheese!
Dough
In a big bowl add add eggs, oil, salt, and 1 ½ cups of water. Combine effectively to kind 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 produce 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, cook dinner the onions in 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 out to be very easy.
Meeting *see word
Utilizing half of the dough, roll it out ⅛” thick. Reduce 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 kind a semi-circle and pinch the sides 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 cook dinner on medium-low warmth till tender. Take away onions from the pan and put aside for serving.
Convey a big pot of salted water to a boil. Gently add pierogies and cook dinner till they float, about 2 to 4 minutes. Take away with a slotted spoon.
Switch pierogies to the new skillet (including extra butter if wanted) and cook dinner till browned on either side, about 5 minutes.
Serve heat with onions and bitter cream.
- 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, cook 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 data supplied is an estimate and can fluctuate primarily based on cooking strategies and types of substances used.
Course Dinner, Entree, Lunch, Important Course, Facet Dish
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