Description
Polish pierogi shine as comfort cuisine packed with potato, cheese, and sauerkraut goodness. Crispy pan-fried edges and rich filling promise a delightful culinary journey you’ll savor bite after delectable bite.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- 1/2 cup water
- 1 egg
- 1/4 tsp salt
Filling Ingredients:
- 2 cups mashed potatoes
- 1/2 cup shredded cheddar cheese
- 1/4 cup diced onions
Cooking/Finishing Ingredients:
- 2 tbsp butter
- 1/4 cup sour cream
- 2 tbsp chopped chives
- Salt and pepper to taste
Instructions
- Craft the dough by combining flour, salt, egg, and water in a mixing bowl, kneading until a smooth, elastic texture develops, approximately 5-7 minutes.
- Cover the dough with a clean kitchen towel and allow it to rest at room temperature for 30 minutes, enabling the gluten to relax.
- While the dough rests, prepare the filling by blending mashed potatoes, shredded cheddar cheese, and diced onions, seasoning with salt and pepper to create a creamy, flavorful mixture.
- Roll out the rested dough on a lightly floured surface to about 1/8-inch thickness, creating a thin, even sheet.
- Use a round cookie cutter or glass to cut uniform circular dough pieces, approximately 3 inches in diameter.
- Place a small spoonful of potato-cheese filling in the center of each dough circle, being careful not to overfill.
- Fold the dough over the filling, creating a half-moon shape, and firmly press the edges together to seal, preventing filling from leaking during cooking.
- Bring a large pot of salted water to a gentle boil, then carefully drop the pierogi into the water in batches.
- Cook the pierogi for 3-4 minutes, or until they float to the surface, indicating they are fully cooked.
- Remove the pierogi with a slotted spoon and drain excess water.
- In a skillet, melt butter over medium heat and lightly pan-fry the boiled pierogi until golden and crispy on both sides, about 2-3 minutes per side.
- Serve hot, garnished with a dollop of sour cream and sprinkle of chopped chives for a classic, comforting presentation.
Notes
- Kneading the dough thoroughly ensures a smooth, elastic texture that prevents tearing when shaping pierogi.
- Resting the dough allows gluten to relax, making the dough more pliable and easier to roll out without springing back.
- Use a fork to crimp edges tightly, creating a decorative seal that prevents filling from leaking during cooking.
- Consider alternative fillings like sauerkraut, mushrooms, or sweet fruit variations to explore different flavor profiles and dietary preferences.
- Prep Time: 30 minutes
- Cook Time: 10-12 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Boiling
- Cuisine: Polish
Nutrition
- Serving Size: 4
- Calories: 250
- Sugar: 1g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 55mg