Pierogi – Polish dumplings | RecipeTin Eats

Pierogi Ruskies: Potatoes. Cheese. Butter. The Polish are genius – this is dumpling heaven! Simpler to wrap than Asian dumplings, there’s no fancy pleating concerned right here. An excellent weekend challenge – cook dinner some now, freeze some for later. They cook dinner from frozen!!

A Pierogi Ruskie recipe

I’m so excited to be bringing you this Pierogi recipe! I’d eat them on daily basis in the event that they didn’t tip the scales within the flawed course. 😭

Even in case you haven’t tried a Pierogi earlier than, all it is advisable know is that these ones are tacky, creamy mashed potato crammed dumplings served with an intensely butter onion sauce.

In different phrases, it’s each Cheese-Lovin’ Carb Monster’s Dream come true, and he or she who’s the self appointed Head Priestess of this Membership was actually in mind-boggling ecstasy when confronted with a plate of those.

They’re, to say the least, one of the crucial scrumptious issues I’ve eaten this yr!

Components in Pierogi

Not very many! Cheese. Butter. Potato. Flour!

THE Pierogi filling

It’s basically tacky, buttery, creamy mashed potato!

• Potatoes – Use all-rounder potatoes in order that they mash up fluffy and creamy. The commonest potatoes at common shops will probably be tremendous – they’re stocked as a result of they’re nice all-rounders.

  Australia – Sebago (the grime brushed potatoes offered in all places) are excellent, Desiree are nice too. US: Yukon Gold, russet, UK: Maris piper, King Edward.

• Cheese – I take advantage of cheddar however any good melting cheese you’d fortunately put in your grilled cheese is ok. Give mozzarella a miss. Whereas it melts nice, it doesn’t have sufficient flavour.

  Authenticity observe – Pierogi is historically made with quark, a mildly tangy European cottage cheese. Quark shouldn’t be one thing I’ve seen often in Australia. Shredded cheese, as you’ll be able to think about, makes a scrumptious various. Bitter cream or common cottage cheese additionally work (and are extra just like quark).

• Butter – Use unsalted so we are able to add the correct quantity of salt.

Pierogi DUMPLING DOUGH

• Flour – Simply plain / all-purpose flour.

• Giant egg – From a carton labelled “massive eggs” (they need to weight round 55-60g/2 oz).

• Butter – Melted into the water that I by chance overlooked of the phot. 🙂

ONION BUTTER SAUCE

You could possibly serve the Pierogis will simply melted butter and also you’d swoon. Nevertheless it’s even higher with a sautéed onion sauce which is widespread with conventional Polish Pierogis.

The best way to make Pierogi

Pierogis are simpler to wrap than gyoza and potstickers. As a result of Asians like pleating – which might take follow to grasp. The Polish simply press to seal. A lot less complicated! – I’m a giant fan 🙂

HOT TIP: Received a Pierogi itch that wants catching however do-it-yourself wrappers are out of attain? Use store-bought spherical Asian dumpling wrappers as an alternative. The wrappers are thinner but it surely works a deal with!

1. CHEESY POTATO FILLING FIRST

Make the filling first as a result of it wants 1 1/2 hours to totally cool, throughout which era you’ll have the dough rolled out and lower, able to fill!

1. Boil potatoes in salted water, beginning with the potatoes in chilly water. Why? As a result of in any other case the skin of the potatoes cook dinner an excessive amount of and begin to crumble earlier than the within is cooked.

2. Drain potatoes.

3. Mash & combine – Move the potatoes by a potato ricer or mash utilizing a daily potato masher. Then combine within the butter, cheese, salt and pepper. The cheese received’t soften – it melts when the pierogis is boiled!

4. Cool – Unfold out on to a tray. Cowl with cling wrap, urgent so it’s absolutely in touch, so the filling doesn’t sweat. Cool on the counter (about half-hour) then refrigerate till chilly (1 hour+). You are able to do this the day earlier than.

   The filling must be chilly so it doesn’t sweat contained in the dough (which might make the dough soggy). It’s additionally simpler to wrap the dumplings as a result of the potato is agency.

2. the way to make pierogi dumpling DOUGH

You could possibly use your stand-mixer however I benefit from the leisurely means of hand-kneading this dough. It’s simple to handle as a result of it’s a small quantity and the dough is smooth. Plus, hand-kneading is considerably satisfying, and you’ll (smugly) inform everyone lucky sufficient to eat certainly one of these – I made these myself with my very own arms. (You realize I do!)

1. Dry – Whisk the flour and salt in a mixing bowl.

2. Add moist – Make a nicely within the centre. Then add melted butter with heat water plus the egg. Combine to mix utilizing a spatula – it will likely be a tough, shaggy dough.

3. Knead – Scrape out onto a evenly floured work floor. Knead for five minutes till the dough turns into clean. Use the naked minimal flour as wanted to forestall it from sticking to your arms and the work floor. (An excessive amount of flour = drier stiffer dough = harder to roll out thinly).

4. Relaxation – Wrap with cling wrap and depart on the counter for half-hour.

3. MAKING THE PIEROGIS

1. Roll out the dough on a evenly floured floor to 3mm / 1/8″ thickness.

2. Lower out rounds utilizing a 7.5 cm / 3″ cutter. Do as many as you’ll be able to, then collect surplus dough right into a ball, wrap with cling wrap and put aside to roll out and lower extra later.

3. Filling – Place 1 tablespoon of tacky potato filling in the midst of a spherical (20g, if you wish to be precise!).

4. Dip finger with water and run alongside fringe of half the circle. This can assist seal securely.

5. Fold dough over to surround the filling then press the perimeters collectively.

6. Seal firmly by pinching to make slight dents, the normal look of pierogis.

   Place them on a evenly floured tray and proceed to wrap remaining Pierogi (together with rolling out the remaining dough). You must get ~30 pierogis. A pleasant huge batch – cook dinner some now, freeze some for later!

4. HOW TO COOK PIEROGIS

Boil like pasta! Simply be sure you don’t crowd the pot. Pierogis wants area to bounce round! I cook dinner 8 in a medium pot, and as much as 12 in a wider pot. Suggestions beneath for batching cooking bigger portions.

1. Sauté onion first – Sauté chopped onion in butter till golden on the perimeters. Then switch right into a bowl or container and use as a lot or as little as you need for no matter measurement serving of pierogis you make. 1 massive onion is sufficient for 30 pierogis as a result of they’re solely sparingly scattered with onion, like pictured. Cook dinner onion will maintain for five days within the fridge, or freezer for 3 months.

2. Boil 5 minutes – Convey ~3 litres/quarts of water to the boil with 1 tablespoon of salt. Decrease 10 pierogis into the water and cook dinner for five minutes, or till they’re floating on the floor (they sink at first).

   ⚠️ As famous above the step pictures, don’t crowd the pot else the pierogis will stick collectively and cook dinner inconsistently.
   ⚡️ It’s essential to make use of salted water so that you get some seasoning into the pierogis wrapper because it cooks. Makes it tastier!

3. Reserve water – Dip a jug into the water and scoop out 1 cup water. We’re going to make use of a little bit of this water to make the sauce. The cooking water is healthier than faucet water as a result of it’s obtained starch from the pierogi dough in it which makes the sauce thicken. In case you simply combined water + butter collectively, it stays water.

4. Scoop out or drain –  Then use a slotted spoon to switch pierogi right into a bowl. Or, you’ll be able to drain in a colander if you’re not utilizing the water to cook dinner extra.

5. Butter sauce – Utilizing a largish pan, soften 25g butter (1 1/2 tablespoons) over medium warmth. Add 1/3 of the onion butter (from step 1) plus the cooked pierogis with 2 tablespoons of the reserved cooking water.

6. Toss for 1 minute, nonetheless on the range, till the pierogis are coated within the butter sauce. You’ll see it goes from watery (if you first add the water) to thickened so it sticks to the floor of the pierogi.

   Bigger batch – Simply scale up the butter, onion and water. At this stage, it’s simple to eye-ball it. And I wouldn’t discourage using much more butter!

7. Serve – Slide onto a serving plate, scraping out each drop of butter. Sprinkle with parsley, add a dollop of bitter cream. Eat and be blissful!

Huge-batch cooking of Pierogi

As unusual because it sounds to have an entire part on the way to cook dinner and serve bigger batches of pierogi, there’s really sensible components that come into play that should be thought-about! The reason being as a result of they’re fairly massive – greater than Gyoza and Chinese language dumplings, you’ll be able to’t boil greater than 10 to 12 max per batch, and so they should be tossed within the sauce on the range.

So the recipe I’m sharing immediately makes 30 pierogis however gives instructions to cook dinner one batch of 8 to 10 (which is a pleasant quantity for two individuals). Leftovers are excellent for freezing – you’ll be able to cook dinner from frozen!

However if you need to cook dinner all 30 pierogis, right here’s some sensible suggestions for the way to do it!

boiling massive batches

Pierogis should be boiled in a single layer else they will get caught collectively and the wrapping received’t cook dinner evenly. So that you’ll max out at round 12 pierogis in a big home-pot.

If you wish to make and serve extra, then boil in batches of 12 and unfold cooked pierogis on a tray. When you’ve boiled as a lot as you need, then drop all of them again into the pot for 30 seconds to reheat earlier than tossing with the butter. Reserve a mugful of the cooking water then drain in a colander.

Giant batch butter sauce tossing

For the butter sauce tossing half, you’ll be able to put in as many pierogis as you’ll be able to comfortably match into a big skillet. You could possibly even use a big pot. Simply be sure you can toss the pierogis, as a result of that’s the way you get a pleasant coating of butter on them.

Easy methodology for gigantic batches

If you wish to serve all 30 pierogis on the similar time, a straightforward strategy to sauce them up is to make the sauce individually then douse over the pierogis.

To do that, cook dinner the pierogis per above (ie boil then reheat). Drain nicely in a colander and switch right into a serving bowl. Soften 70g / 4 1/2 tbsp unsalted butter with 1/3 cup of the cooking water in a small pan on medium warmth. Simmer for a few minutes till the butter thickens (the starch within the pierogi cooking water makes this occur).

Serving pierogis

Cooking half performed, it’s time to take pleasure in them! A dollop of bitter cream provides a stunning cooling, tangy creamy contact that pairs so nicely with tacky mashed potato (proof – reader favorite Stuffed Baked Potatoes!). And slightly sprinkle of parsley or chives provides a pleasant contact of inexperienced to an in any other case very beige plate.

And as a plate of meals that’s an unapologetic celebration of three of my favorite meals teams – butter, cheese and potato – a perky recent facet of greens can be a pleasant accompaniment. Even this self-confessed Cheese Lovin’ Carb Monster wants one thing recent to chop by all that richness! Attempt a traditional gentle French dressing with leafy greens or any steamed greens.

Hope you’re keen on this as a lot as we do! Huge shout out to our Chef JB for doing a lot of the leg-work on the analysis, growth and testing on this pierogi recipe, then instructing me and answering my many, many questions. It’s been raining pierogis in our kitchen!!! – Nagi x

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Pierogi Ruskies – Polish Dumplings

Writer: Nagi

Prep: 45 minutes minutes

Cook dinner: 40 minutes minutes

Resting dough: 30 minutes minutes

Whole: 1 hour hr 55 minutes minutes

Mains

European, polish

Servings30 pierogis

Faucet or hover to scale

Recipe video above. Pierogi Ruskie’s are Polish dumplings crammed with tacky, creamy mashed potatoes served with an onion butter sauce. They’re much more scrumptious than they sound! Simpler to wrap that gyoza and Chinese language dumplings – no fancy pleating!Glorious weekend challenge – eat some immediately and freeze some for later. Cook dinner from frozen! Makes a pleasant huge batch of 30 pierogis.

Directions

Filling:

• Boil potatoes – Put potato and 1 tbsp salt in a big saucepan. Add chilly faucet water so it is 3cm/1 inch above potatoes. Convey to a boil on excessive warmth then scale back warmth to medium excessive and simmer for quarter-hour or till potatoes are smooth.

• Mash – Drain, then move the potatoes by a potato ricer right into a bowl (or use potato masher)

• Cheese it – Instantly add butter, cheese, salt and pepper. Combine with a picket spoon till absolutely mixed.

• Cool – Unfold out ~1cm / 1/2″ thick on a tray. Cowl with cling wrap, urgent so it’s absolutely in touch. Cool on the counter (~30 min) then refrigerate till chilly (1 hour+).

Pierogi Dough:

• Soften butter – Warmth up the water and butter in a small saucepan over medium warmth simply till butter is melted, don’t boil water. (Or do that within the microwave). Flip off warmth.

• Combine dough – Whisk the flour and salt in a mixing bowl. Make a nicely within the centre after which add the butter water plus egg. Combine to mix right into a shaggy dough.

• Knead – Scrape out onto a evenly floured work floor. Knead for five minutes till the dough turns into clean (Notice 3). You could possibly additionally use your stand mixer.

• Relaxation – Wrap with cling wrap and depart on the counter for half-hour.

Wrapping pierogis:

• Roll & lower – On a evenly floured floor, roll out the dough to 3mm / 1/8″ thickness. Lower out rounds utilizing a 7.5 cm / 3″ cutter. Do as many as you’ll be able to, then collect surplus dough right into a ball, wrap with cling wrap and put aside for later.

• Fill & wrap – Place 1 tablespoon of tacky potato filling in the midst of a spherical. Dip finger with water and run alongside fringe of half the circle. Fold dough over to surround the filling and press to seal, making slight indents (no pleats).

• Wrap remaining – Place them on a evenly floured tray and proceed to wrap remaining Pierogi (together with rolling out the remaining dough). You must get ~30 pierogis.

Onion butter sauce:

• In a non stick skillet, soften the butter till foamy over medium warmth. Add onion and salt, then cook dinner, stirring recurrently, for 10 to fifteen minutes till golden on the perimeters. Scrape out right into a bowl, then put aside (OK to chill).

Cooking & serving pierogis:

• Batch cooking – Instructions beneath are for cooking and serving 10. Boil pierogis in batches of 10 to 12 max, they want area to bounce round within the water, and also you want area to toss them within the butter. (Notice 4 for giant batch cooking)

• Boil 5 minutes – Convey ~3 litres/quarts of water to the boil with 1 tbsp salt. Decrease 10 piergosi into the water. Cook dinner for five minutes – they need to be floating on the floor.

• Reserve water & drain – Dip a jug into the water and scoop out ~1 cup water. Then use a slotted spoon to switch pierogi right into a bowl (or drain, if not cooking extra).

• Butter sauce – Soften butter in a big skillet over medium warmth. Add 1/3 of the onion butter plus the cooked pierogis with 2 tablespoons of the reserved cooking water. Toss for 1 minute, nonetheless on the range, till the pierogis are coated within the butter. (Notice 4 on scaling up)

• Serve – Slide onto a serving plate, scraping out each drop of butter. Sprinkle with parsley, add a dollop of bitter cream. Eat and be blissful!

Recipe Notes:

Recipe credit – Primarily tailored from this recipe from New York Instances Cooking, with references to an entire bunch of different recipes. The principle modifications we made have been course of associated.
Serving measurement – 4 to five pierogis with a facet salad makes a pleasant meal. They’re fairly wealthy, really, being solely comprised of potato, cheese and butter!
1. Potatoes – Use your favorite mashing potatoes. All-rounder and floury / starchy potatoes are greatest. The commonest potatoes stocked at common shops ought to be good all-rounders.
Australia – Sebago (widespread grime brushed potatoes), Desiree. US: Yukon Gold, russet, UK: Maris piper, King Edward.
2. Cheese – Historically made with quark which is an European recent cheese which isn’t one thing I’ve seen in Australia. Shredded cheese, as you’ll be able to think about, is a scrumptious various. Cottage cheese or bitter cream additionally work (and extra just like quark).
I take advantage of cheddar however any good melting cheese you’d fortunately put in your grilled cheese is ok (tasty, gruyere, Colby). Give mozzarella a miss – doesn’t have sufficient flavour for this recipe.
3. Kneading – Whenever you first combine the dough within the bowl and kind right into a ball, the floor is tough and shaggy. It’s kneaded sufficient when the floor of the dough ball is clean. See video at X.
4. Batch cooking – Don’t boil greater than 10 – 12 pierogis max in a big pot as a result of they want room to bounce round. To cook dinner tons, boil 10 – 12 at a time, scoop out and unfold on a tray. Boil the subsequent batch. Then simply earlier than serving, put all of them again into the boiling water for 30 seconds to heat them again up. Drain, then toss within the butter sauce with a splash of the reserved cooking water.
Butter quantity – You’ll want round 1 1/2 tbsp / 25g plus 2 tablespoons of the cooking water for 8 to 10 pierogis. For all 30, you’ll want round 70g / 4 1/2 tbsp butter and 1/3 cup water. You possibly can eyeball it. Butter shouldn’t be an actual science right here!
5. Make forward – Pierogis freeze 100% completely and may be boiled from frozen! Simply add an additional 1 – 2 minutes to the cook dinner time. Freeze in single layers in an hermetic container. To avoid wasting area, you’ll be able to freeze them on a tray then bundle them into an hermetic container.

Key phrases: pierogi, pierogi ruskies, polish dumplings

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Lifetime of Dozer

Coming to you in actual time! That is Dozer immediately, at a pictures studio for a Christmas particular version of Good Meals Australia with the A-team: Rob Palmer (photographer), Emma Knowles (meals stylist), Theresa Klein (photograph chef). Who ever imaged a reduction canine would expertise such issues!!