Potato Pierogi

Potato Pierogi Recipe from Poland | Ingredients: eggs, salt, flour, cream cheese, water, potatoes, onions, sour cream

Region / culture: Poland | Preparation time: 30 minutes | Cooking time: 30 minutes | Servings: 6 |

Vegetarian diet

Introduction

Potato Pierogi is a traditional Polish dish that consists of dumplings filled with mashed potatoes and other ingredients. These delicious dumplings are a popular comfort food that can be enjoyed as a main dish or side dish.

History

Potato Pierogi has been a staple in Polish cuisine for centuries. The dish originated in Eastern Europe and has since spread to other parts of the world. Pierogi are typically served during holidays and special occasions, but they can also be enjoyed as an everyday meal.

Ingredients

Dough

2 large eggs
0.5 tsp salt
2 cups flour
2 oz (57 g) cream cheese
water, as needed (depends on how dry the flour is)

Filling

your favorite mashed potatoes
sautéed onions
sour cream

How to prepare

In a food processor, pulse flour and salt using the blade attachment.
Add eggs and cream cheese, and run the processor until the mixture becomes crumbly, approximately 20 seconds.
Slowly add lukewarm water through the tube while the processor is running, until the dough forms into a ball.
Process for an additional 6 seconds.
If the dough is sticky, add a little more flour.
Allow the dough to rest for 20 minutes.
On a floured surface, roll out half of the dough to a thickness of approximately 0.06 inches.
Using a glass or cookie cutter, cut out circles with a diameter of 5 inches.
Place about 2 tbsp of filling onto each circle.
Fold the circles in half, ensuring that the edges are sealed.
If the dough doesn't seal, lightly brush water on the edges and pinch them together.
Repeat the process until all the dough and filling are used.
Cook the pierogies in salted boiling water with a drizzle of olive oil.
Cook 10 pierogies at a time to avoid overcrowding the pot.
Stir occasionally to prevent sticking.
Cook for approximately 3 minutes.
Using a slotted spoon, remove the cooked pierogies from the water and place them in a bowl.
Add sautéed onions and butter to coat the pierogies.
Repeat the cooking process until all the pierogies are cooked.
You can serve the pierogies with sour cream.
Alternatively, after boiling, you can pan fry the pierogies in butter and onions until they turn golden brown.

Variations

Add cooked bacon or ham to the filling for a meaty twist.
Mix in shredded cheese or herbs for added flavor.
Use sweet potatoes or butternut squash for a different filling option.

Cooking Tips & Tricks

Make sure to seal the edges of the pierogi tightly to prevent the filling from leaking out during cooking.

- Boil the pierogi in salted water with a drizzle of olive oil to enhance the flavor.

- For a crispy texture, pan fry the pierogi in butter and onions after boiling.

- Serve the pierogi with sour cream for a traditional touch.

Serving Suggestions

Potato Pierogi can be served as a main dish with a side of sautéed vegetables or a salad. They can also be served as an appetizer or snack.

Cooking Techniques

Boil the pierogi in salted water until they float to the surface.

- Pan fry the pierogi in butter and onions for a crispy texture.

- Bake the pierogi in the oven for a healthier cooking option.

Ingredient Substitutions

Use whole wheat flour or gluten-free flour for a healthier alternative.

- Substitute Greek yogurt for cream cheese in the dough.

- Use different types of potatoes or vegetables for the filling.

Make Ahead Tips

Prepare the dough and filling ahead of time and assemble the pierogi when ready to cook.

- Freeze the assembled pierogi for later use.

Presentation Ideas

Serve the pierogi on a platter with a dollop of sour cream and a sprinkle of fresh herbs. - Garnish with chopped chives or parsley for a pop of color.

Pairing Recommendations

Pair Potato Pierogi with a crisp green salad or pickled vegetables.

- Serve with a side of sauerkraut or coleslaw for a tangy contrast.

Storage and Reheating Instructions

Store leftover pierogi in an airtight container in the refrigerator for up to 3 days.

- Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Potato Pierogi contains approximately 250 calories.

Carbohydrates

Each serving of Potato Pierogi contains approximately 30 grams of carbohydrates.

Fats

Each serving of Potato Pierogi contains approximately 8 grams of fats.

Proteins

Each serving of Potato Pierogi contains approximately 6 grams of proteins.

Vitamins and minerals

Potato Pierogi is a good source of vitamin C, potassium, and iron.

Alergens

Potato Pierogi contains gluten and dairy.

Summary

Potato Pierogi is a delicious and filling dish that provides a good balance of carbohydrates, fats, and proteins. It is also a good source of vitamins and minerals.

Summary

Potato Pierogi is a classic dish that is loved for its comforting flavors and versatility. Whether served as a main dish or appetizer, these dumplings are sure to satisfy your cravings for a hearty and delicious meal.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was a chilly autumn day, and I had just finished helping my mother with the laundry. As I was putting away the freshly washed clothes, I stumbled upon an old recipe book tucked away in the back of the linen closet. Curious, I opened it up and started flipping through the pages.

As I turned the yellowed pages, I came across a recipe for Potato Pierogi. My heart skipped a beat as I read through the ingredients and instructions. I had never heard of Pierogi before, but the combination of mashed potatoes and dough sounded absolutely delicious.

Excited, I ran to my mother and showed her the recipe. She smiled and told me that Pierogi was a traditional Polish dish that her own grandmother used to make. She explained that Pierogi were dumplings filled with various ingredients, such as potatoes, cheese, or sauerkraut, and then boiled or fried until they were golden brown.

Eager to try my hand at making Potato Pierogi, I set to work gathering the ingredients. I mashed up some boiled potatoes, mixed them with butter and onions, and seasoned them with salt and pepper. Then, I made a simple dough using flour, eggs, and water, and rolled it out into thin circles.

I scooped a spoonful of the potato filling onto each circle of dough, folded them over, and crimped the edges to seal in the delicious filling. I carefully dropped the Pierogi into a pot of boiling water and watched as they floated to the surface, indicating that they were cooked through.

Once they were done, I fried the Pierogi in a skillet until they were crispy and golden brown. The aroma that wafted through the kitchen was absolutely mouthwatering, and I couldn't wait to taste my creation.

I set the Potato Pierogi on a plate and served them with a dollop of sour cream and a sprinkle of fresh chives. The first bite was pure heaven – the creamy potato filling was perfectly seasoned, and the crispy dough added a delightful crunch.

From that moment on, Potato Pierogi became a staple in my cooking repertoire. I made them for family gatherings, potlucks, and even just for myself on cozy nights in. Each time I made them, I thought back to that chilly autumn day when I stumbled upon the recipe and felt grateful for the culinary journey it had taken me on.

Over the years, I tweaked the recipe to make it my own, adding in extra herbs and spices or experimenting with different fillings. But no matter how many variations I tried, the classic Potato Pierogi remained my favorite.

As I sit here now, flipping through the pages of that old recipe book once again, I can't help but feel a sense of nostalgia wash over me. The memories of making Potato Pierogi for the first time will always hold a special place in my heart, reminding me of the joy and satisfaction that comes from sharing delicious food with the ones you love. And as I continue to cook and create in the kitchen, I know that the legacy of Potato Pierogi will live on for generations to come.