Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup warm water
- 1 egg
- 2 tablespoons vegetable oil
- 4 medium potatoes, peeled and diced
- 1/2 cup diced onion
- 1/4 cup butter
- 1/4 cup sour cream
- Salt and pepper to taste
Special equipment needed:
- Rolling pin
- Pierogi cutter or a glass with a 3-inch diameter
- 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 5-7 minutes until smooth. Cover with a damp cloth and let it rest for 30 minutes.
3. In a separate pot, boil the diced potatoes until tender. Drain and mash with a potato masher.
4. In a skillet, sauté diced onion in butter until translucent. Add the mashed potatoes, sour cream, salt, and pepper. Mix well and set aside.
5. Roll out the dough on a floured surface until it's about 1/8 inch thick. Use a pierogi cutter or a glass to cut out circles.
6. Place a tablespoon of the potato filling in the center of each circle. Fold the dough over and pinch the edges to seal.
7. Bring a large pot of salted water to a boil. Add the pierogi and cook for 5-7 minutes until they float to the surface. Remove with a slotted spoon and drain.
8. Serve hot with melted butter and sour cream.
Time:
Preparation time: 45 minutes
Cooking time: 15 minutes
5. Temperature:
N/A
Serving size:
Makes about 24 pierogi
Nutritional information:
Calories per serving: 120
Total fat: 5g
Saturated fat: 2g
Cholesterol: 20mg
Sodium: 120mg
Total carbohydrates: 16g
Dietary fiber: 1g
Sugar: 1g
Protein: 3g
Substitutions for ingredients:
- Gluten-free flour can be used instead of all-purpose flour for a gluten-free version.
- Olive oil can be used instead of vegetable oil.
- Bacon or sausage can be added to the potato filling for a meatier version.
Variations:
- Cheese and onion pierogi: Add grated cheddar cheese and sautéed onions to the potato filling.
- Sauerkraut pierogi: Replace the potato filling with sauerkraut and onion filling.
- Sweet pierogi: Replace the potato filling with a sweet filling, such as blueberry or apple.
Tips and tricks:
- Make sure the dough is rolled out thin enough to avoid a thick, doughy pierogi.
- Don't overfill the pierogi to avoid them bursting open during cooking.
- Freeze any leftover pierogi for a quick and easy meal later on.
Storage instructions:
Store leftover pierogi in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat pierogi, boil them in salted water for 2-3 minutes until heated through. Alternatively, pan-fry them in butter until golden brown.
Presentation ideas:
Arrange the pierogi on a platter and drizzle melted butter and sour cream over them. Garnish with chopped chives or parsley.
Garnishes:
Chopped chives or parsley
Pairings:
- Kielbasa sausage
- Cucumber salad
- Pickled beets
- Rye bread
Suggested side dishes:
- Creamed spinach
- Roasted carrots
- Mashed sweet potatoes
Troubleshooting advice:
- If the dough is too dry, add a little more water.
- If the pierogi are sticking together, make sure they are not overcrowded in the pot.
Food safety advice:
- Make sure the potatoes are cooked thoroughly before mashing them.
- Store leftover pierogi in the refrigerator and consume within 3 days.
Food history:
Pierogi is a traditional Polish dish that has been around for centuries. It is a staple in Polish cuisine and is enjoyed by many around the world.
Flavor profiles:
The potato filling is creamy and savory, while the dough is soft and slightly chewy. The dish is typically served with melted butter and sour cream, adding richness and tanginess to the flavor.
Serving suggestions:
Serve the pierogi as a main dish or as an appetizer. It is a great comfort food that is perfect for cold winter nights.
Related Categories
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Region: Polish
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