This Selfmade 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 in all probability already within the pantry. Serve them scorching with a dollop of bitter cream for a savory aspect or primary dish!
Serve them scorching with a dollop of bitter cream for a savory aspect or primary dish!
Good Selfmade Pierogi
- This recipe comes from my Polish grandma and is one I made subsequent to her many instances.
- The substances are pantry substances you seemingly have available.
- These will be served as a aspect dish or a primary dish.
- Consolation meals from the Outdated World, perogies come out completely each time.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 approach 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 quite a lot 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 primary potato and cheese perogies (pierogi ruskie) and is commonly 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 smooth even after cooking.
In an effort to get the precise consistency, I don’t suggest substitutions within the dough. Whereas some recipes include 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 somewhat little bit of finely diced sautéed onions.
- Potatoes – The filling is mashed, so select a starchy potato reminiscent of 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 greatest 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 coloration, however you should utilize black pepper if it’s all you’ve.
Methods 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 recollections I grew up with.
- Make the Dough: Put together the dough (per the recipe under) and gently knead somewhat bit. Don’t overwork the dough and you should definitely 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. 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 perimeters to seal.
Prepare dinner or Freeze: Prepare dinner the pierogies based on the directions under.
Suggestions for The Finest Pierogi
FILLING:
- Make sure the filling is mashed nicely so it is vitally easy.
- Make sure you shred your personal cheese, a sharper cheese could have extra taste.
- Don’t brown the onions, simply cook dinner gently.
- Combine the filling and, style it, and modify 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’ll grow to be powerful and too elastic; this can trigger it to spring again when rolled out.
- The dough needs to be rolled 1/8″ thick and minimize into 3″ circles. In case you wouldn’t have a 3″ circle cutter, attempt a jar lid about 3″ broad.
- A second choice for the dough is to pinch off a bit 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 normally make them too.
- Make sure the half that’s pinched collectively is pinched fairly skinny so the dough isn’t too thick.
Methods 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 will be boiled and eaten, however we like to panfry them in butter to golden brown after boiling.
Methods 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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Selfmade Pierogi
Attempt these tasty pockets of dough crammed with 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 nicely to type 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 a minimum of half-hour or as much as 1 hour.
Filling
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Peel the potatoes and minimize 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 grow to be very easy.
Meeting *see be aware
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Utilizing half of the dough, roll it out ⅛” thick. Reduce 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 type a semi-circle and pinch the perimeters 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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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.
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Switch pierogies to the new skillet (including extra butter if wanted) and cook dinner till browned on both sides, about 5 minutes.
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Serve heat with onions and bitter cream.
In an effort to get one of the best consistency, I don’t suggest substitutions within the dough. Whereas some recipes include 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’ll grow to be powerful 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’ll be able to trim the surplus with kitchen scissors if desired.
Filling
Select a starchy potato reminiscent of russet or baking potatoes for the filling. Make sure you 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 modify the salt as wanted.
Rolling the Dough
A second choice for the dough is to pinch off a bit 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 normally 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 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 info supplied is an estimate and can fluctuate primarily based on cooking strategies and types of substances used.
Course Dinner, Entree, Lunch, Essential Course, Facet Dish
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