Pierogi, those delightful pockets of dough filled with savory goodness, are a beloved dish enjoyed year-round. From simple potato and cheese to more adventurous combinations, the possibilities are endless. This recipe will guide you through the process of making homemade pierogi, perfect for a special occasion or a comforting weeknight meal.
The first step is preparing the filling. A classic choice is potato and cheese. Peel and cube about a kilo of Yukon Gold potatoes. While any potato variety works, Yukon Golds offer a particularly pleasing texture.
Cubed Yukon Gold potatoes ready for boiling
Boil the potatoes in salted water until tender enough to mash easily. Drain the potatoes and mash them thoroughly.
Mashed potatoes being mixed with cheese and butter for the pierogi filling
Grate 100 grams of sharp cheddar cheese into the mashed potatoes. While sharp cheddar is a popular option, feel free to experiment with other cheeses like farmer’s cheese or ricotta. A tablespoon of butter adds richness to the filling. Combine the ingredients until evenly distributed. Season with salt and pepper to taste. For a flavorful twist, consider adding chopped fresh chives to a portion of the filling.
Now, let’s move on to the dough. There are a few variations, including dough with eggs and milk, and a simpler version with just flour, water, and salt. The egg dough results in a firmer pierogi, while the no-egg dough yields a softer texture. This recipe uses the egg and milk version.
Mixing milk and eggs for the pierogi dough
Combine 110 grams of milk and two eggs. In a separate bowl, mix 360 grams of all-purpose flour, seven grams of salt, and 10 grams of oil or butter. Add the wet ingredients to the dry ingredients and mix until a cohesive dough forms.
Kneading pierogi dough until smooth and elastic
Allow the dough to rest for 10 minutes before kneading for 6-8 minutes until smooth and elastic. The dough should pass the windowpane test, meaning it stretches thin enough to become slightly translucent.
Roll out the dough thinly, about an eighth of an inch or three millimeters thick. Use flour as needed to prevent sticking.
Rolling out pierogi dough thinly on a floured surface
Cut circles from the rolled-out dough using a bowl or cookie cutter with a diameter of about 3.5 inches or nine centimeters. Gather the dough scraps, re-roll, and cut additional circles.
Spoon a generous amount of the potato filling onto each dough circle.
Placing potato and cheese filling onto pierogi dough circles
Fold the dough over the filling to form a half-moon shape, and pinch the edges firmly to seal.
Folding pierogi dough over the filling and crimping the edges with a fork
Crimping the edges with a fork is optional but adds a nice decorative touch.
Boil the pierogi in salted water until they float to the surface. Cook for an additional two minutes after they float. Remove the cooked pierogi and place them on a wire rack to drain.
Boiling pierogi in a large pot of water until they float to the surface
While the pierogi are delicious as is, frying them in butter with onions elevates them to another level. Sauté thinly sliced onions in butter until lightly browned.
Frying pierogi in butter until golden brown and crispy
Fry the pierogi in the buttered pan until golden brown and slightly crispy. Serve the pierogi with sour cream, chopped chives, and the caramelized onions.
Enjoy these delectable pierogi any time of year. They’re perfect for holidays, family gatherings, or a simple satisfying meal.
