Cheese and Potato Pierogies

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November 17, 2018

Classic Polish comfort food, savory or sweet, dumplings. Traditionally boiled, Pierogies are delicious warmed by frying in a little butter. Serve with real sour cream. Additional fillings below.

Watch Pierogies on Studio 5

  • Yields: 48 Pierogies

Ingredients

2 ½ pounds russet potatoes (about 3 large)

1 tablespoon butter

2 tablespoons finely chopped onion

1 clove crushed garlic, optional

8 ounces Ricotta cheese (try shredded sharp cheddar cheese)

Salt and pepper to taste

3 cups flour

¼ teaspoon salt

3 eggs

1 cup sour cream

Additional sour cream, for serving

Cooked crisp chopped bacon, optional topping

Caramelized onions, optional topping

Directions

Peel and cube potato, salt to taste, boil until tender; drain and mash (should be about 3-cups mashed).

While potatoes are cooking, saute onions in butter until translucent and caramelized; add crushed garlic and stir until fragrant. Add onions and cheese to mashed potatoes. Season to taste with salt and pepper. Cool filling completely.

Beat together eggs and sour cream; add flour and salt, stir until blended and well mixed (dough will be sticky). Turn dough out on a floured surface and knead until smooth and firm (about 50 times). Cover dough and allow to rest for 30-60 minutes.

Cut dough in half or thirds (easier to work with smaller batches). Roll each piece of dough out on a floured surface to ⅛-inch thickness. Cut into 3-inch rounds using a biscuit cutter or cup/glass. Place approximately 1-tablespoon filling on each round. Place a rounded teaspoon filling on each round; as needed, moisten edges of dough with water; and fold edges of dough over filling and pinch to seal edges (if needed dust fingers in flour to keep dough from sticking to fingers). Place filled pierogies in a single layer on a parchment paper line baking sheet.

Cook now or Pierogies are great to make ahead. Freeze filled dumplings in a single layer on parchment paper. Once frozen store pierogies in freezer bag for 2-3 months.

To cook, fresh or frozen pierogies, bring a large pan of lightly salted water to a boil; drop pierogies in boiling water, a few at a time. Cook 3-4 minutes for fresh, 5-7 minutes for frozen. Remove from pan of water and drain. Serve warm with a dollop of sour cream and sprinkled with chopped cooked bacon.

Leftovers are delicious fried in butter until browned and filling is warmed.

Filling Variations

Sauerkraut Filling

(enough for 24 pierogies)
2 tablespoons butter
¼ cup chopped onion
1 ½ cups sauerkraut, drained and finely chopped.
Sauté onion in butter until translucent and caramelized. Add chopped and drained sauerkraut, cook with onion 2-3 minutes. Cool filling completely.

Meat and Potato Filling

(enough for 48 pierogies)
1 large potato, 1-cup mashed
2 slices bacon, finely chopped
½-1 medium onion, finely chopped
¾ pound ground beef
¼ pound ground pork or country sausage
1 teaspoon chopped fresh dill, optional
Peel and cube potato; boil until tender; drain, mash, season to taste. Set aside.
Scramble fry bacon until crisp, add onion and continue to cook until onion is translucent and beginning to caramelize. Add beef and pork, scramble fry until meat is cooked through. Add dill and season to taste with salt and pepper. Add mashed potato and mix well. Cool filling completely.

Spinach and Cheese Filling

(enough for 24 pierogies)
1 tablespoon butter
2 tablespoons onion, finely chopped
1-2 cloves crushed garlic
1 tablespoon water
12 ounces fresh spinach, chopped
4 ounces cream cheese
½ cup grated parmesan cheese
Salt and pepper to taste
Saute onion in butter until translucent and caramelized. Add garlic and stir until fragrant. Add chopped spinach and water, cover and cook on medium low until spinach is wilted and tender. Remove from heat, add cream cheese, cover and allow cheese to soften. Add parmesan cheese, salt and pepper to taste, stir to blend. Cool filling completely.

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