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PIEROGIES

Ingredients

  • FOR THE FILLING:
  • 8 to 10 Idaho potatoes, peeled and cut into cubes
  • 1 to 2 tsp kosher salt
  • 1 to 1 1/4 lb Colby cheese, shredded
  • 6 oz. sharp white cheddar cheese, shredded
  • FOR THE DOUGH:
  • 2 C AP flour
  • 1 C cake flour
  • 1 tsp salt
  • 1/3 C sour cream
  • 1 egg, beaten
  • 1 C water
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PIEROGIES…what is not to love about these soft, pillowy dumplings made of potato and cheese and smothered with butter and onions. Well…maybe the process of making them…definitely a Labor of Love. They easily freeze (I’ll tell you how below). This dough…what a dream to work with. I like to make mine super thin. I basically roll the dough twice. Oh…and the filling…I love the combination of Colby and sharp cheddar!

a plate of potato and cheese pierogies with butter and onions

I like to make the filling first…it has to cool very well before using…you can even consider making this the night before and placing in fridge. Peel and cut your potatoes. Place in pot of water with a little bit of salt. Bring to a boil…lower heat just slightly and allow to simmer or low-boil until the potatoes fall apart with a fork…try NOT to over cook them. As the potatoes are cooking, shred the cheese and reserve on plate.

Drain the potatoes. Put potatoes back into pot and place on the burner for just a few seconds to dry off any excess water. With a hand mixer, incorporate the cheese in batches until all of the cheese is used up. Do not add any milk, cream, butter or sour cream, as you may when making mashed potatoes…just the potatoes and cheese! Taste…you may need to add a touch of salt.

Allow mixture to cool in fridge…as mentioned earlier, you can even make the night before and place in fridge overnight.

In a large bowl, combine the flour and salt. Make a well in the middle and add the beaten egg and sour cream. Combine gently with the flour. Pour in a little bit of the water at a time. Form dough. My dough came out perfect…if it is a little dry after adding all of the water…add a touch more water. If it is too wet…add a touch more flour. This combination should be perfect.

Remove formed dough from bowl and knead on a lightly floured surface for about 3 to 4 minutes. Wrap in plastic wrap and place in fridge for at least 30 minutes.

Cut a section of the dough, then place the remaining dough back into fridge. Roll out onto floured surface. I make mine fairly thin…this dough is so easy to work with. Cut out circles with a cookie cutter.

I then like to take each piece of dough and roll out again. Fill with the potato mixture. Seal by dotting a bit of water along the inside edge of the dough. Press on surface to seal.

Continue this process until you run out of dough or filling. This recipe made 5 dozen pierogies…I did have just a bit more dough remaining.

To enjoy immediately, bring a pot of salted water to a boil. In a separate pan, melt a stick of butter and half an onion, diced. Allow both to brown. Place pierorgies in boiling water…allow to gently boil for about 7 minutes. Transfer the pierogies directly to butter and onions with a slotted spoon. ENJOY!!!

HOW TO FREEZE: Place uncooked pierogies on a sheet pan lined with floured parchment paper. Try not to overlap them. You just made them and the dough will still be sticky. Place pan in freezer for about a half hour or so. Each pierogi will flash freeze. Transfer to freezer bag and store in freezer.

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