Polish Cheese and Potato Pierogi

Polish Cheese and Potato Pierogi Recipe - Vegetarian Food from Poland

Region / culture: Poland | Preparation time: 1 hour | Cooking time: 20 minutes | Servings: 4 |

Vegetarian diet

Introduction

Polish Cheese and Potato Pierogi is a traditional Polish dish that consists of delicious dumplings filled with a mixture of farmer's cottage cheese and mashed potatoes. These pierogi are a popular comfort food in Poland and are enjoyed by people of all ages.

History

Pierogi have been a staple in Polish cuisine for centuries, with the first written mention of them dating back to the 17th century. Originally, pierogi were considered a peasant food, as they were made with simple and inexpensive ingredients that were readily available. Over time, pierogi have become a beloved dish in Poland and are now enjoyed at family gatherings, holidays, and special occasions.

Ingredients

Pierogi dough

2 cups sifted flour
1 egg
0.5 cup lukewarm water
1 tsp salt
2 tbsp melted butter

Pierogi filling

1 to 1.5 lb (680 g) farmer's cheese, or dry plain curd cottage cheese
2 to 3 potatoes, peeled, boiled, and mashed
salt and pepper to taste

How to prepare

In a large bowl, mix all the dough ingredients using a spoon and knead lightly in the bowl.
Cover the dough with a kitchen towel or plastic wrap and let it rest for half an hour.
In a separate bowl, mix the filling ingredients and season with salt and pepper to taste.
After half an hour, knead the dough a few times on a floured surface and roll it out to a thickness of 0.13 inches.
Using a round cookie cutter or drinking glass that is 2.5 to 3 inches wide, cut out circles from the dough (dip the cutter or glass in flour to prevent sticking).
Place a teaspoonful of filling in the center of each dough circle (you can add a little more filling for a plumper pierogi once you become experienced).
With floured hands, fold the dough over the filling and pinch the edges together to form a crescent shape.
While pinching the dough closed, use floured fingers to work the filling into the pierogi.
Ensure that the pierogi dough is tightly sealed to prevent them from coming apart during boiling.

Variations

Add cooked bacon or ham to the filling for a smoky flavor.
Use different types of cheese, such as cheddar or mozzarella, for a unique twist.
Incorporate herbs like dill or parsley into the filling for added freshness.

Cooking Tips & Tricks

Make sure to seal the pierogi dough tightly to prevent the filling from leaking out during boiling.

- Use a round cookie cutter or drinking glass to cut out the dough circles for uniform pierogi.

- Boil the pierogi in small batches to prevent them from sticking together.

- Serve the pierogi with a dollop of sour cream or melted butter for added flavor.

Serving Suggestions

Serve Polish Cheese and Potato Pierogi with a side of sour cream, sautéed onions, or crispy bacon bits.

Cooking Techniques

Boil the pierogi in a large pot of salted water until they float to the surface, then sauté them in butter until golden brown.

Ingredient Substitutions

Use ricotta cheese or cream cheese as a substitute for farmer's cottage cheese.

- Substitute sweet potatoes or butternut squash for regular potatoes in the filling.

Make Ahead Tips

Prepare the pierogi dough and filling ahead of time, then assemble and boil the pierogi when ready to serve.

Presentation Ideas

Arrange the pierogi on a platter and garnish with fresh herbs or a sprinkle of paprika for a pop of color.

Pairing Recommendations

Serve Polish Cheese and Potato Pierogi with a side salad, pickles, or a hearty soup for a complete meal.

Storage and Reheating Instructions

Store leftover pierogi in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet with a bit of butter until heated through.

Nutrition Information

Calories per serving

Each serving of Polish Cheese and Potato Pierogi contains approximately 250 calories.

Carbohydrates

Each serving of Polish Cheese and Potato Pierogi contains approximately 30 grams of carbohydrates.

Fats

Each serving of Polish Cheese and Potato Pierogi contains approximately 8 grams of fats.

Proteins

Each serving of Polish Cheese and Potato Pierogi contains approximately 10 grams of proteins.

Vitamins and minerals

Polish Cheese and Potato Pierogi are a good source of calcium, vitamin C, and iron.

Alergens

This recipe contains dairy (cheese) and gluten (flour), which may be allergens for some individuals.

Summary

Polish Cheese and Potato Pierogi are a balanced meal that provides carbohydrates, fats, proteins, and essential vitamins and minerals.

Summary

Polish Cheese and Potato Pierogi are a delicious and comforting dish that is perfect for any occasion. With a creamy cheese and potato filling encased in tender dough, these pierogi are sure to be a hit with your family and friends. Enjoy the flavors of Poland with this classic recipe!

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Polish Cheese and Potato Pierogi. It was a warm summer day, and I had decided to take a leisurely stroll through the bustling streets of Krakow, Poland. As I wandered through the vibrant market, I was drawn to a small, unassuming stall tucked away in the corner.

The stall was run by a kindly old woman with a twinkle in her eye and a warm smile on her face. She was busy kneading dough and filling it with a delicious looking mixture of cheese and potatoes. Intrigued by the tantalizing aroma wafting from her stall, I struck up a conversation with her and soon found myself engrossed in a lively discussion about traditional Polish cuisine.

As we chatted, she shared with me the secret to making the perfect pierogi – a dish that had been passed down through generations in her family. She explained how the dough should be rolled out thin, the filling should be rich and flavorful, and the pierogi should be cooked until golden and crispy on the outside.

I was captivated by her passion for cooking and her dedication to preserving the culinary traditions of her homeland. Before I knew it, she had invited me to her home to watch her make pierogi from scratch. I eagerly accepted her invitation, eager to learn the intricacies of this beloved Polish dish.

When we arrived at her cozy cottage, she wasted no time in getting started. She showed me how to make the dough, patiently guiding me through each step until it was smooth and elastic. Then, she demonstrated how to prepare the filling, combining creamy mashed potatoes with tangy cheese and a hint of herbs and spices.

As we worked side by side in her sunlit kitchen, I felt a sense of connection to her and to the rich culinary heritage of Poland. She shared with me stories of her childhood, of growing up in a small village and learning to cook from her mother and grandmother. I listened intently, soaking up every detail and savoring the flavors of her words.

Finally, the moment of truth arrived – it was time to assemble the pierogi. She showed me how to roll out the dough, cut it into circles, spoon on the filling, and crimp the edges to seal them shut. As we worked, she sang a traditional Polish folk song, her voice lilting and sweet.

Once the pierogi were assembled, she boiled them in a large pot of salted water until they floated to the surface, then pan-fried them in butter until they were golden and crisp. The aroma that filled her kitchen was intoxicating – a heady mix of butter, cheese, and potatoes.

When the pierogi were finally ready, we sat down to enjoy them together. The first bite was pure bliss – the dough was tender and flavorful, the filling rich and creamy. I closed my eyes and savored the taste of Poland, feeling as though I had been transported to a different time and place.

As I bid farewell to my newfound friend, I thanked her for sharing her recipe and her stories with me. She smiled warmly and pressed a piece of paper into my hand, on which she had written down the ingredients and instructions for making Polish Cheese and Potato Pierogi.

I returned home with a heart full of gratitude and a belly full of delicious pierogi. I couldn't wait to recreate the recipe in my own kitchen, using the knowledge and skills that she had so generously passed down to me.

And so, whenever I make Polish Cheese and Potato Pierogi, I think of that warm summer day in Krakow, of the kind old woman who welcomed me into her home, and of the shared love and passion for cooking that transcends language and culture. It is a recipe that will forever hold a special place in my heart – a taste of Poland, a taste of tradition, a taste of home.