Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup warm water
- 1 egg
- 1 tablespoon vegetable oil
- 1/2 pound kiełbasa biała, diced
- 1 cup shredded cheddar cheese
- 1/4 cup diced onion
- 2 tablespoons butter
- Salt and pepper to taste
Special equipment needed:
- Rolling pin
- Pierogi maker or cookie cutter
- Large pot for boiling pierogi
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 5-10 minutes until smooth. Cover with a damp towel and let rest for 30 minutes.
3. In a skillet, sauté diced kiełbasa biała and onion until lightly browned. Remove from heat and stir in shredded cheddar cheese. Season with salt and pepper to taste.
4. Roll out the dough on a floured surface to 1/8 inch thickness. Use a pierogi maker or cookie cutter to cut out circles.
5. Place a spoonful of the kiełbasa and cheese mixture in the center of each circle. Fold the dough over and seal the edges by pressing with a fork.
6. Bring a large pot of salted water to a boil. Add pierogi in batches and cook for 3-4 minutes or until they float to the surface.
7. Remove pierogi with a slotted spoon and transfer to a serving dish.
8. In a small skillet, melt butter over medium heat. Drizzle over pierogi and serve hot.
Time:
Preparation time: 45 minutes
Cooking time: 15 minutes
Temperature:
Boiling water
Serving size:
Makes 24 pierogi, serving size 3-4 pierogi
Nutritional information:
Calories: 220
Fat: 11g
Carbohydrates: 20g
Protein: 9g
Substitutions for ingredients:
- Substitute kiełbasa biała with any other type of sausage
- Substitute cheddar cheese with any other type of cheese
Variations:
- Add sautéed mushrooms to the kiełbasa and cheese mixture
- Use mashed potatoes instead of kiełbasa and cheese filling
Tips and tricks:
- Make sure to seal the pierogi edges well to prevent filling from leaking out during boiling
- Dust the dough with flour to prevent sticking when rolling out
- Serve with sour cream or applesauce on the side
Storage instructions:
- Store leftover pierogi in an airtight container in the refrigerator for up to 3 days
- Pierogi can also be frozen for up to 3 months
Reheating instructions:
- To reheat, boil pierogi in salted water for 2-3 minutes or until heated through
- Alternatively, pierogi can be pan-fried in butter until lightly browned
Presentation ideas:
- Arrange pierogi on a platter and drizzle with melted butter
- Garnish with chopped parsley or chives
Garnishes:
- Chopped parsley or chives
Pairings:
- Serve with a side salad or sautéed vegetables
Suggested side dishes:
- Cucumber salad
- Roasted Brussels sprouts
- Grilled asparagus
Troubleshooting advice:
- If the dough is too dry, add a little more water
- If the dough is too sticky, add a little more flour
- If the pierogi edges are not sealing well, brush with a little water before pressing with a fork
Food safety advice:
- Make sure to cook pierogi thoroughly to an internal temperature of 165°F
- Store leftover pierogi in the refrigerator or freezer promptly
Food history:
- Pierogi are a traditional Polish dish that originated in the 13th century
- They were originally made with a variety of fillings, including meat, cheese, and fruit
Flavor profiles:
- Savory, cheesy, and slightly smoky from the kiełbasa biała
Serving suggestions:
- Serve hot as a main dish or appetizer
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Region: Polish