Homemade Pierogies

Pierogies-IMG

Directions:

STEP 1

Combine flour and salt on the cutting board or a large bowl and make a well in center.  Pour warm water, egg, oil, and sugar to the well and carefully beat together with a spoon. Continue stirring with a wooden spoon, gradually incorporating flour, until a soft dough forms. Keep adding an additional 5 to 8 tablespoons of water or flour if needed to make the dough very soft. Transfer dough to a lightly floured surface and knead, dusting with flour as needed to keep dough from sticking, until the texture is very elastic and smooth. Make sure the dough is NOT sticky and it is covered with a layer of flour.  Let the dough rest at the room temperature, covered for about 30 to 45 minutes.

STEP 2

Peel potatoes and cut into 1-inch pieces. Cook potatoes in a large pan of boiling salter water until tender, for about 10-15 minutes. Drain potatoes, then transfer to a bowl along with cheese, salt, pepper and mash with a potato masher.  When mashed potatoes are cool enough to handle, spoon out a rounded teaspoon or cookie/ice-cream scoop and lightly roll into a ball between palms of your hands.
Transfer ball to a cutting board with the round per-cut dough circles and place it in the middle of the circle.

 

STEP 3

Divide the dough into two equal pieces and roll out 1 half (keep remaining half ) on lightly floured surface (do not over-flour surface) with a lightly floured rolling pin into a 12-15 inch round (1/8 to 1/10 inch thick), then cut out 15-20 rounds with lightly floured 2 1/2-inch round cookie cutter. Use the leftover dough and form another ball and repeat the process of rolling out into a thin 1/8 inch thick dough sheet. (use plastic cup or glass to cut rounds if the cookie cutter is not available). Take one round into the palm of your hand. Place the potato ball into the center of the round and close your hand to fold a round in half-enclosing the filling. Pinch edges together to seal completely. (brush the edges of the rounds with water if the dough is not sticky enough to adhere. Make sure the rounds are sealed air tight-leaving any gaps may result in pierogies opening during the cooking process). Place finished pierogies onto a lightly floured cutting board or a kitchen towel and cover with another towel. Repeat the proces untill the filling is used up.

STEP 4

Bring a pot of salted water to a boil. (8-10 quarts). Slowly add pierogies into the pot. Start stirring gently to keep the pierogies from sticking together. Cook for about 5-7 minutes until the pierogies float to surface. Make sure the dough is intact and the pierogies are not opening during the boiling process. Use slotted spoon to transfer the pierogies into the pot after they surface for 1-2 minutes. Toss gently to coat with butter or olive oil (to prevent from sticking). Repeat the process until all the pierogies are cooked and places into a pot. Serve warm with sour cream.  Add fresh minced parsley for a personal taste.

TIPS

Boil the pierogies before frying them! The dough needs to be boiled before it is fried to ensure the dough is cooked all the way through.
While pierogies can be a meal of their own – they can also pair well with bacon, roasted cabbage & onions.

Wooden Rolling Pin

Ingredients:

Dough:                                                         Potato Filling:

5 cups all-purpose flour
(additional flour for kneading)
1 cup warm water
2 large egg
2 teaspoons vegetable or olive oil
1/2 cup butter, softened
1 teaspoon salt
1 teaspoon sugar

 

 

2 lb Potatoes
2 Onions, chopped
2 tablespoons butter
6 ounces cream cheese, softened
OR 6 ounces (white cheddar cheese)
1/2 teaspoon salt
1/2 teaspoon black pepper

OPTIONAL:

1/4 teaspoon garlic powder

Fried Onions (topping)

1 medium onion, chopped
1 stick (1/2 cup) unsalted butter
OR 2 teaspoons vegetable or olive oil

Additional Ingredients

1 stick (1/2 cup) unsalted butter
fresh parsley (minced)
5 ounces sour cream

Special Equipment

2 1/2-inch round cookie cutter

Nutrition Facts

One Serving (6 pierogies):
400 calories,
20g fat (10g saturated fat), 70mg cholesterol,
200mg sodium
2g sugars
20g carbohydrate
4g protein
3g fiber

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