Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup warm water
- 1 egg
- 1 tablespoon vegetable oil
- 2 cups finely chopped cabbage
- 1/2 cup shredded cheddar cheese
- 1/4 cup finely chopped onion
- 2 tablespoons butter
- Salt and pepper to taste
Special equipment needed:
- Rolling pin
- Pierogi mold or cookie cutter
- Large pot for boiling pierogies
Step-by-step instructions:
1. In a large mixing bowl, combine flour and salt. Make a well in the center and add warm water, egg, and vegetable oil. Mix until a dough forms.
2. Knead the dough on a floured surface for 5-7 minutes until smooth. Cover and let rest for 30 minutes.
3. In a separate pan, sauté chopped cabbage and onion in butter until tender. Add shredded cheddar cheese and stir until melted. Season with salt and pepper to taste.
4. Roll out the dough on a floured surface to 1/8 inch thickness. Use a pierogi mold or cookie cutter to cut out circles.
5. Place a spoonful of the cabbage and cheese filling in the center of each circle. Fold the dough over to form a half-moon shape and pinch the edges closed.
6. Bring a large pot of salted water to a boil. Add pierogies and cook for 3-5 minutes until they float to the surface.
7. Remove pierogies with a slotted spoon and serve hot with sour cream or your favorite dipping sauce.
Time:
Preparation time: 45 minutes
Cooking time: 5-7 minutes
Temperature:
Boiling water
Serving size:
Makes approximately 24 pierogies
Nutritional information:
Calories per serving: 130
Fat: 6g
Carbohydrates: 16g
Protein: 4g
Substitutions for ingredients:
- Gluten-free flour can be used instead of all-purpose flour
- Feta or goat cheese can be substituted for cheddar cheese
- Green onions can be used instead of white onions
Variations:
- Add cooked bacon or ham to the filling for a meatier version
- Use mashed potatoes instead of cabbage for a classic pierogi filling
- Top with caramelized onions or sautéed mushrooms for extra flavor
Tips and tricks:
- Make sure the dough is rolled out thin enough to avoid a doughy center
- Use a fork to crimp the edges of the pierogies for a decorative touch
- Freeze extra pierogies for a quick and easy meal later on
Storage instructions:
Store leftover pierogies in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat pierogies, boil in salted water for 2-3 minutes or until heated through. Alternatively, pan-fry in butter until crispy.
Presentation ideas:
Arrange pierogies on a platter with a dollop of sour cream and chopped chives for a colorful and appetizing presentation.
Garnishes:
Chopped chives, parsley, or dill can be used as a garnish.
Pairings:
Cabbage and cheese pierogies pair well with a crisp green salad or roasted vegetables.
Suggested side dishes:
Mashed potatoes, sauerkraut, or roasted root vegetables make great side dishes for pierogies.
Troubleshooting advice:
If the dough is too dry, add a little more water. If it's too wet, add more flour.
Food safety advice:
Make sure the pierogies are cooked through before serving to avoid foodborne illness.
Food history:
Pierogies originated in Eastern Europe and are a staple in Polish, Ukrainian, and Russian cuisine.
Flavor profiles:
Cabbage and cheese pierogies are savory and slightly tangy with a creamy cheese filling.
Serving suggestions:
Serve pierogies as a main dish or as an appetizer for a party.
Related Categories
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Region: Polish
Taste: Savory, Cheesy, Tangy, Creamy, Comforting