There’s something about making pierogi from scratch that feels like time travel—back to a warm kitchen where stories were swapped over floury countertops. I remember my grandmother’s laughter mingling with the sizzling butter as we rolled, filled, and pinched. It’s not just about the taste (though, trust me, the combination of tender dough and savory filling is divine), it’s the whole experience—messy, nostalgic, and oh-so-satisfying.
Steps
- Prepare the Dough: Combine flour, eggs, oil, salt, and water in a large bowl until a dough forms. Knead on a flat surface for 4 to 5 minutes until smooth and elastic. Cover with plastic wrap and allow it to rest at room temperature for 30 minutes to 1 hour.
- Make the Filling: Peel and cube the potatoes, then boil them in salted water until tender. In a separate pan, cook diced onions in butter over medium-low heat until soft but not browned.
- Mash and Mix: Mash the cooked potatoes in a large bowl, then incorporate the cooked onions, shredded cheddar cheese, and remaining butter. Continue mashing until the mixture is smooth and well-blended.
- Roll and Cut: Roll out half of the dough to 1/8-inch thickness. Use a 3-inch cutter to make circles. Place about 1 ½ tablespoons of filling in each circle, fold over, and seal the edges to form a semi-circle.
- Cook the Pierogi: In a skillet, heat butter and cook onions until tender, then set aside. Boil a large pot of salted water and add the pierogi, cooking until they float. Transfer to the skillet and pan-fry until each side is golden brown.
- Serve: Present the pierogi warm, topped with cooked onions and a side of sour cream for dipping. Enjoy as a savory side dish or a satisfying main course.
Ingredients
- 6 cups all-purpose flour
- 2 cups cold water, divided
- 2 large eggs, beaten
- 6 tablespoons canola oil or vegetable oil
- 2 teaspoons salt
- 3 ¾ pounds baking potatoes
- 1 medium white onion, finely diced
- ? cup salted butter, softened, divided
- 4 ½ cups shredded cheddar cheese, finely shredded
- Salt, to taste
- White pepper, to taste (or very fine black pepper)
- 1 onion, diced or thinly sliced
- 2 tablespoons salted butter, or as needed for frying
- Sour cream (optional)
FAQ
- What are pierogi, and how are they traditionally prepared?
- Pierogi are a beloved Polish dumpling, often filled with ingredients like potatoes and cheese. Traditionally, the dough is made from flour and water, filled with a mixture such as potatoes and cheese, boiled until they float, and then pan-fried until golden.
- What type of potatoes should be used for pierogi filling?
- It is recommended to use starchy potatoes like russet or baking potatoes for the filling, as they provide a smooth and creamy texture when mashed.
- Can pierogi be prepared in advance and frozen?
- Yes, pierogi can be frozen before cooking. Place them on a parchment-lined baking sheet in a single layer to freeze. Once frozen, transfer them to a zippered bag and store them in the freezer for up to four months. They can be cooked directly from frozen without thawing.
- What is the best way to ensure the dough has the right consistency?
- The dough should be kneaded gently until it is smooth and pliable. Avoid overworking it, as this can make it tough and elastic. Roll it out to a thickness of about 1/8 inch, and ensure the edges are pinched thin to avoid thick dough at the seams.
- How should pierogi be served for the best flavor?
- Serve pierogi with caramelized onions and a dollop of sour cream for a rich and savory dish. The combination of buttery onions and creamy sour cream complements the flavors of the potato and cheese filling beautifully.
Tips
- Perfect Your Filling: Ensure the potatoes are mashed until very smooth; using a potato ricer can make this task easier. Always shred the cheddar cheese yourself for better flavor, and remember to gently cook the onions until tender without browning. Adjust the salt and pepper to taste before sealing the pierogi.
- Careful Dough Handling: Avoid overworking the dough by kneading it just until it’s smooth and pliable. Over-kneading may cause the dough to become tough and too elastic, which could lead to difficulties when rolling it out.
- Efficient Rolling Technique: If you don’t have a 3-inch cutter, use a jar lid of similar size to cut circles from the rolled-out dough. Alternatively, weigh the dough into equal pieces and roll each piece into a circle to maintain uniformity.
- Freezing for Convenience: To freeze pierogi, place them in a single layer on a parchment-lined baking sheet and freeze until solid. Transfer frozen pierogi to a zippered bag and store for up to four months. When ready to cook, boil them directly from the freezer without thawing.
Equipment
- Potato Ricer – For ensuring the potatoes are mashed until very smooth.
- 3-inch Circle Cutter – For cutting dough into circles. This could be a cookie or biscuit cutter.
- Slotted Spoon – For removing pierogies from boiling water.
- Large Skillet – For pan-frying the pierogies.
- Parchment Paper – For freezing pierogies on a baking sheet.
