Potato Pierogies

Potato Pierogies Recipe from Czech Republic

Region / culture: Czech Republic | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 6

Introduction

Potato pierogies are a classic comfort food that originated in Eastern Europe. These dumplings are typically filled with a savory mixture of mashed potatoes and cheese, then boiled and pan-fried to crispy perfection. In this recipe, we will show you how to make delicious potato pierogies from scratch.

History

Pierogies have been a staple in Eastern European cuisine for centuries. They are believed to have originated in Poland, where they were traditionally served during religious holidays and special occasions. Over time, pierogies have become popular in many other countries, with each region putting its own unique twist on the classic recipe.

Ingredients

1 large egg
2 tbsp sour cream
1 cup milk
4.5-5 cups all-purpose flour
4 tbsp unsalted butter, melted
5 lb (2.27 kg) baking potatoes, peeled and quartered (about 10 medium potatoes)
0.25 lb (113 g) unsalted butter, melted
2 oz (57 g) cheddar cheese, grated (about 0.5 cup)
4 oz (113 g) cream cheese
coarse salt
freshly ground black pepper
2 tbsp cornmeal

How to prepare

In a medium bowl, whisk the egg.
Add the sour cream and whisk until smooth.
Add the milk and 1 cup of water, and whisk until combined.
Slowly add about 3 cups of flour and stir with a wooden spoon to combine.
Turn the dough out onto a well-floured surface and work in about 1 cup of flour as you knead.
Use a plastic scraper to lift the dough as it may stick to the counter before the flour is worked in. Continue kneading for about 8 to 10 minutes, working in another 0.5 cup of flour.
The dough should be elastic and no longer sticky.
Be careful not to add too much flour as this will toughen the dough.
Place the dough in a lightly floured bowl and cover it with plastic wrap. Set it aside while you prepare the filling.
Cook the potatoes in salted boiling water until fork-tender.
Drain and mash them with a potato masher.
Add melted butter and cheeses, and continue to mash until well-incorporated.
Season with salt and pepper to taste.
Place a large pot of salted water over high heat and bring it to a boil.
Lay a clean linen towel on your counter and evenly distribute cornmeal on it to prevent sticking.
On a floured surface, roll out the dough to about 0.13 inch thickness.
Using a 2.5 inches-diameter glass or cookie cutter, cut out as many circles as possible.
Gather the dough scraps together, roll out again, and continue cutting.
Form the filling into 1.5 inch balls and place a ball in the center of each dough circle.
Holding a circle in your hand, fold the dough over the filling and pinch the edges, forming a thoroughly sealed crescent.
Transfer them to the linen towel.
Continue until all the dough circles are filled.
Add the pierogi to the boiling water in batches.
They will sink to the bottom of the pot, then rise to the top.
Once they rise, let them cook for about 1 minute more.
Meanwhile, drizzle a platter with melted butter.
Remove the pierogi from the pot and transfer them to the platter to prevent sticking.
Serve immediately.

Variations

Add cooked bacon or ham to the potato filling for extra flavor.
Mix in caramelized onions or sautéed mushrooms for a savory twist.
Use different types of cheese, such as mozzarella or feta, for a unique flavor profile.

Cooking Tips & Tricks

Be sure to knead the dough until it is elastic and no longer sticky. This will ensure that your pierogies have the right texture.

- Use a well-floured surface when rolling out the dough to prevent sticking.

- Make sure to seal the pierogies tightly to prevent the filling from leaking out during cooking.

- Boil the pierogies in salted water until they float to the top, then cook for an additional minute to ensure they are fully cooked.

- Pan-fry the pierogies in butter for a crispy finish.

Serving Suggestions

Serve potato pierogies with a dollop of sour cream and a sprinkle of fresh herbs, such as chives or parsley. They also pair well with sautéed onions and crispy bacon.

Cooking Techniques

Boil the pierogies in salted water until they float to the top, then pan-fry them in butter for a crispy finish.

Ingredient Substitutions

You can use Greek yogurt as a substitute for sour cream.

- Substitute whole wheat flour for all-purpose flour for a healthier option.

- Use vegan butter and dairy-free cheese to make this recipe dairy-free.

Make Ahead Tips

You can prepare the dough and filling ahead of time and assemble the pierogies just before cooking. Store the assembled pierogies in the refrigerator until ready to cook.

Presentation Ideas

Arrange the cooked pierogies on a platter and garnish with fresh herbs for a beautiful presentation. Serve them with a side of sour cream for dipping.

Pairing Recommendations

Potato pierogies pair well with a crisp green salad or a side of sautéed vegetables. They also go well with a glass of cold beer or a refreshing glass of white wine.

Storage and Reheating Instructions

Store any leftover pierogies in an airtight container in the refrigerator for up to 3 days. To reheat, pan-fry them in butter until crispy and heated through.

Nutrition Information

Calories per serving

Each serving of potato pierogies contains approximately 300 calories.

Carbohydrates

Each serving of potato pierogies contains approximately 40 grams of carbohydrates.

Fats

Each serving of potato pierogies contains approximately 15 grams of fats.

Proteins

Each serving of potato pierogies contains approximately 8 grams of proteins.

Vitamins and minerals

Potato pierogies are a good source of vitamin C, vitamin B6, and potassium.

Alergens

This recipe contains dairy (butter, sour cream, cheddar cheese, cream cheese) and eggs.

Summary

Potato pierogies are a delicious and satisfying dish that provides a good balance of carbohydrates, fats, and proteins. They are also a good source of vitamins and minerals.

Summary

Potato pierogies are a delicious and comforting dish that is perfect for a cozy night in. With a creamy potato filling and a crispy exterior, these dumplings are sure to be a hit with your family and friends. Enjoy!

How did I get this recipe?

I have a clear memory of the first time I discovered this recipe for Potato Pierogies. It was many years ago, when I was just a young girl living in a small village in Poland. My grandmother, who was known for her delicious cooking, invited me into her kitchen to help her prepare these traditional dumplings.

As I watched her expertly mix the dough, I quickly realized that making Potato Pierogies was no easy task. It required patience, attention to detail, and a love for cooking. My grandmother explained to me that this recipe had been passed down through generations of our family, each adding their own unique twist to make it their own.

She told me stories of how she had learned to make Potato Pierogies from her own grandmother, who had learned it from her mother, and so on. Each woman had brought something new to the recipe, whether it was a different filling or a special technique for folding the dough.

As we rolled out the dough and filled it with a mixture of creamy mashed potatoes, caramelized onions, and savory spices, I could feel the connection to my ancestors growing stronger. This recipe wasn't just about food - it was about preserving our family's traditions and honoring the women who came before us.

After hours of work, the Potato Pierogies were finally ready to be cooked. My grandmother showed me how to boil them until they floated to the surface, indicating that they were done. Then, we fried them in butter until they were golden brown and crispy on the outside.

As we sat down to eat, I took my first bite of the Potato Pierogies and was instantly transported back to my childhood. The flavors were familiar and comforting, reminding me of all the times I had sat around the table with my family, laughing and sharing stories.

From that day on, I knew that Potato Pierogies would always hold a special place in my heart. I continued to make them for my own family, passing down the recipe and the stories that came with it. Each time I cooked them, I felt a connection to my past and a sense of pride in carrying on a tradition that had been passed down through generations.

Now, as I look back on those memories, I am grateful for the lessons my grandmother taught me in her kitchen. She showed me that cooking is not just about following a recipe, but about honoring our heritage and creating lasting memories with the ones we love.

So, the next time you bite into a crispy, golden-brown Potato Pierogi, remember the women who came before you and the stories they passed down through the generations. And savor every bite, knowing that you are carrying on a tradition that is rich in history and love.