This Home made Pierogi recipe comes from my Grandmother. A young dough full of a tacky potato filling.
These crescent shaped-dumplings are similar to Babcia used to make utilizing components which are most likely already within the pantry. Serve them sizzling with a dollop of bitter cream for a savory aspect or important dish!
Serve them sizzling with a dollop of bitter cream for a savory aspect or important dish!
Good Home made Pierogi
- This recipe comes from my Polish grandma and is one I made subsequent to her many occasions.
- The components are pantry components you doubtless have available.
- These will be served as a aspect dish or a important dish.
- Consolation meals from the Previous World, perogies come out completely each time.
- They freeze superbly 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 one among Poland’s best dishes and an jap 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 usually served with bitter cream, caramelized onions, and butter.
Substances
DOUGH: Pierogie dough is totally different from pasta as a result of it’s softer and fewer dense, and can stay comfortable even after cooking.
With the intention to get the proper consistency, I don’t suggest substitutions within the dough. Whereas some recipes comprise bitter cream, this recipe is made with out.
FILLING: These conventional pierogi are full of a really easy combination of potatoes and cheddar cheese with a bit of little bit of finely diced sautéed onions.
- Potatoes – The filling is mashed, so select a starchy potato resembling 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 (make sure to not brown). My grandma at all times used white pepper to take care of the creamy colour, however you need to use black pepper if it’s all you may 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 a bit of bit. Don’t overwork the dough and make sure you permit it to relaxation.
- Make the Filling: Prepare dinner the potatoes and cook dinner the onions in butter.
- Mash and mix with shredded cheddar cheese. Permit 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 response to the directions beneath.
Suggestions for The Greatest Pierogi
FILLING:
- Make sure the filling is mashed effectively so it is rather easy.
- Remember to shred your individual cheese, a sharper cheese could 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 wish to knead it gently till it’s easy and pliable. In case you overwork the dough, it should change into robust and too elastic; this can trigger it to spring again when rolled out.
- The dough must be rolled 1/8″ thick and lower into 3″ circles. In case you do not need a 3″ circle cutter, attempt a jar lid about 3″ huge.
- A second choice 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, deliver 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 completed.
Panfry: Pierogi will 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 simple to freeze, and they’ll 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 must thaw earlier than boiling!
Pair With…
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Home made Pierogi
Strive these tasty pockets of dough full of easy and creamy mashed potatoes and cheese!
Dough
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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.
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Knead the dough on a flat floor for about 4 to five minutes or till it turns into easy and pliable.
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Cowl the dough with plastic wrap and let it relaxation at room temperature for not less than half-hour or as much as 1 hour.
Filling
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Peel the potatoes and lower 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.
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Whereas the potatoes are cooking, in a medium skillet over medium-low warmth, cook dinner the onions in butter till tender with out browning.
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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 change into very easy.
Meeting *see be aware
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Utilizing half of the dough, roll it out ⅛” thick. Lower out circles of dough utilizing a 3″ cookie or biscuit cutter.
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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.
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The pierogi can both be cooked or frozen at this level.
To Prepare dinner
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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.
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Deliver 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.
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Switch pierogies to the new skillet (including extra butter if wanted) and cook dinner till browned on either side, about 5 minutes.
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Serve heat with onions and bitter cream.
With the intention to get the perfect consistency, I don’t suggest substitutions within the dough. Whereas some recipes comprise bitter cream, this recipe is made with out.
Don’t overwork the dough, knead it gently till it’s easy and pliable. In case you overwork the dough it should change into robust and too elastic; this can 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 may trim the surplus with kitchen scissors if desired.
Filling
Select a starchy potato resembling russet or baking potatoes for the filling. Remember to shred the cheese your self from a block.
Don’t brown the onions; cook dinner gently till tender.
As soon as blended, style the filling and regulate the salt as wanted.
Rolling the Dough
A second choice 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 equal items).
That is how my grandma at all times made them and the way I often make them too.
Storing and Freezing
As soon as assembled, pierogi will 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 must 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 info offered is an estimate and can range primarily based on cooking strategies and types of components used.
Course Dinner, Entree, Lunch, Fundamental Course, Facet Dish
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