Pierogi

Why You’ll Love This Recipe

Pierogi, a traditional Polish dumpling, is a beloved comfort food that is packed with flavor and rich in cultural history. These delightful pockets of dough are filled with a variety of savory or sweet fillings, making them incredibly versatile. Whether you enjoy them stuffed with mashed potatoes, cheese, meat, or fruit, pierogi are sure to please everyone at your table. Their crispy golden edges and soft, flavorful interior make them the ultimate bite-sized indulgence. Perfect for family dinners, celebrations, or a fun cooking project, pierogi are bound to become a favorite in your recipe repertoire.

Ingredients

For the dough:

• 2 cups all-purpose flour (plus extra for dusting)

• 1/2 teaspoon salt

• 1 large egg

• 1/2 cup warm water

• 2 tablespoons vegetable oil or melted butter

For the potato and cheese filling:

• 2 medium potatoes, peeled and cubed

• 1 cup farmer’s cheese or ricotta cheese

• 1/4 cup sautéed onions (optional)

• Salt and pepper to taste

For the meat filling (optional):

• 1/2 lb ground beef

• 1/4 cup sautéed onions

• Salt and pepper to taste

For the sweet filling (optional):

• 1 cup fresh fruit (such as blueberries or strawberries) or fruit preserves

• 2 tablespoons sugar (adjust based on fruit sweetness)

For cooking and serving:

• 4 tablespoons butter

• 1/2 cup chopped onions (for sautéing, optional)

• Sour cream, for serving (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Make the dough: In a large bowl, combine the flour and salt. Add the egg, water, and oil or melted butter. Mix until the dough comes together, then knead for 5-7 minutes until smooth and elastic. If the dough is too sticky, add more flour a little at a time. Cover the dough with a damp cloth and let it rest for at least 30 minutes.

2. Prepare the filling:

   • For potato and cheese filling: Boil the potatoes in salted water until tender, about 10-15 minutes. Drain and mash them. Mix the mashed potatoes with cheese, sautéed onions (if using), and salt and pepper. Set aside.

   • For meat filling: Brown the ground meat in a skillet over medium heat, breaking it up into small pieces. Add the sautéed onions and season with salt and pepper. Allow it to cool before using.

   • For sweet filling: If using fresh fruit, mash or chop the fruit and mix with sugar. If using fruit preserves, no additional preparation is needed.

3. Shape the pierogi: Roll out the dough on a floured surface until it’s about 1/8 inch thick. Using a round cutter (a glass or a cookie cutter works well), cut out circles of dough. Place a spoonful of your desired filling in the center of each circle, ensuring there is enough space to seal the edges. Fold the dough over to create a half-moon shape, and press the edges firmly to seal. You can crimp the edges with a fork for a decorative finish.

4. Cook the pierogi: Bring a large pot of salted water to a boil. Gently drop the pierogi into the water in batches. Once they float to the surface, continue cooking for an additional 2-3 minutes. Remove them with a slotted spoon and set aside.

5. Sauté (optional): In a separate pan, melt butter and sauté chopped onions until golden brown. Add the cooked pierogi to the pan and fry them in the butter for 3-4 minutes per side until they are golden and crispy.

6. Serve: Serve the pierogi with sour cream, additional sautéed onions, or a sprinkle of fresh herbs for extra flavor. Enjoy!

Servings and timing

• Servings: 4-6

• Prep time: 1 hour (including dough resting time)

• Cook time: 10-15 minutes (plus sautéing time)

• Total time: 1 hour 30 minutes (including rest time)

Variations

• Vegetarian option: Skip the meat filling and use mashed potatoes with cheese or sautéed mushrooms for a hearty vegetarian version.

• Sweet pierogi: Use sweetened fruits like cherries, blueberries, or apples for a dessert variation of pierogi. You can also add a sprinkle of cinnamon for extra warmth.

• Gluten-free version: Substitute the all-purpose flour with a gluten-free flour blend for a gluten-free pierogi dough. You may need to adjust the water content slightly for the perfect texture.

Storage/Reheating

• Storage: Pierogi can be stored in an airtight container in the fridge for up to 3 days. If they are not sautéed, they can also be frozen for up to 3 months before cooking.

• Reheating: To reheat, sauté the pierogi in butter or olive oil until they are crispy again. Alternatively, they can be boiled directly from frozen.

FAQs

Can I make the dough ahead of time?

Yes, you can make the dough ahead of time and refrigerate it for up to 2 days. Just make sure to cover it well so it doesn’t dry out.

Can I freeze pierogi?

Yes! After forming the pierogi, place them on a baking sheet in a single layer and freeze until firm. Then transfer them to a freezer-safe bag or container. To cook from frozen, simply drop them directly into boiling water and cook as usual.

Can I make pierogi with other fillings?

Absolutely! Pierogi can be filled with almost anything, from mashed potatoes to sautéed mushrooms, ground meat, or even cheese. Get creative with your fillings!

How do I prevent pierogi from sticking together when freezing?

To prevent sticking, make sure the pierogi are fully frozen before transferring them to a container. This ensures they won’t stick to each other. You can also place a sheet of wax paper between layers of pierogi.

How do I know when the pierogi are done cooking?

Pierogi are done when they float to the surface of the boiling water. Let them cook for an additional 2-3 minutes to ensure the filling is hot.

Can I make pierogi without frying them?

Yes, you can skip the frying step and simply boil the pierogi for a softer, lighter version. They’re still delicious!

How can I make the dough extra soft?

For an extra soft dough, make sure to rest it long enough (about 30 minutes) and use warm water to help hydrate the flour. Adding a bit of oil or butter to the dough also makes it tender.

Can I use store-bought dough for pierogi?

Yes, you can find pierogi dough in some specialty stores, but making it from scratch provides the best texture and flavor.

Can pierogi be served cold?

Pierogi are traditionally served warm, but they can be eaten cold if you prefer. They’re often served cold in a salad or as a cold appetizer in some cultures.

Can I use other cheeses for the filling?

Yes, feel free to experiment with different cheeses, such as mozzarella, cheddar, or goat cheese, for a different flavor.

Conclusion

Pierogi are a comforting and versatile dish that brings the best of hearty fillings and delicate dough together in every bite. Whether you fill them with potatoes and cheese, meat, or even fruit, they’re a satisfying and delicious meal that can be customized to suit your tastes. With a bit of patience and creativity, you can enjoy this iconic dish from the comfort of your own kitchen. Perfect for special occasions or as a fun family project, pierogi are a true crowd-pleaser.

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