Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 large egg
- 1/2 cup sour cream
- 1/4 cup unsalted butter, softened
- 1/4 cup warm water
- 1/2 cup mashed potatoes
- 1/2 cup grated cheddar cheese
- 1/4 cup chopped onion
- Salt and pepper to taste
- 2 tablespoons unsalted butter
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Rolling pin
- Pierogi mold (optional)
Step-by-step instructions:
1. In a large mixing bowl, combine flour and salt. Make a well in the center and add egg, sour cream, and butter. Mix until a dough forms.
2. Gradually add warm water and knead until the dough is smooth and elastic.
3. Cover the dough with a damp cloth and let it rest for 30 minutes.
4. In a separate bowl, mix mashed potatoes, cheddar cheese, chopped onion, salt, and pepper.
5. Roll out the dough on a floured surface until it's about 1/8 inch thick.
6. Cut out circles using a cookie cutter or a glass.
7. Place a spoonful of the potato filling in the center of each circle.
8. Fold the dough over the filling and pinch the edges to seal.
9. Repeat until all the dough and filling are used up.
10. Bring a large pot of salted water to a boil.
11. Add pierogi in batches and cook for 2-3 minutes or until they float to the surface.
12. Remove pierogi with a slotted spoon and transfer to a plate.
13. In a skillet, melt butter over medium heat. Add chopped parsley and cook for 1 minute.
14. Pour the butter and parsley mixture over the pierogi and serve hot.
Time:
Preparation time: 45 minutes
Cooking time: 10-15 minutes
Temperature:
Boiling water: 212°F (100°C)
Skillet: medium heat
Serving size:
This recipe makes about 20 pierogi. Serving size is 4 pierogi per person.
Nutritional information:
Calories per serving: 350
Total fat: 18g
Saturated fat: 11g
Cholesterol: 70mg
Sodium: 350mg
Total carbohydrates: 36g
Dietary fiber: 2g
Sugar: 1g
Protein: 9g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Greek yogurt can be used instead of sour cream.
- Mashed sweet potatoes or butternut squash can be used instead of mashed potatoes.
- Feta cheese or goat cheese can be used instead of cheddar cheese.
- Chopped bacon or ham can be added to the filling.
Variations:
- Mushroom and sauerkraut filling: sauté chopped mushrooms and sauerkraut in butter until tender. Season with salt and pepper.
- Spinach and feta filling: blanch chopped spinach and mix with crumbled feta cheese, chopped garlic, and lemon zest.
- Blueberry and cream cheese filling: mix fresh blueberries with softened cream cheese, sugar, and vanilla extract.
Tips and tricks:
- Use a pierogi mold to make the process faster and easier.
- Don't overfill the pierogi or they will burst open during cooking.
- Boil pierogi in small batches to prevent them from sticking together.
- Serve pierogi with sour cream, chopped onions, and bacon bits.
Storage instructions:
- Pierogi can be refrigerated for up to 3 days or frozen for up to 3 months.
- To freeze, place pierogi on a baking sheet lined with parchment paper and freeze until firm. Transfer to a freezer bag or container.
- To reheat, boil frozen pierogi for 5-7 minutes or until heated through.
Presentation ideas:
- Arrange pierogi on a platter and drizzle with melted butter and chopped parsley.
- Serve pierogi in individual bowls with a dollop of sour cream and chopped chives.
Garnishes:
- Chopped parsley
- Chopped chives
- Bacon bits
- Sour cream
Pairings:
- Cucumber salad
- Coleslaw
- Beet salad
- Pickles
Suggested side dishes:
- Grilled sausage
- Roasted chicken
- Braised pork
- Beef stew
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 burst open during cooking, try sealing the edges better or using less filling.
Food safety advice:
- Wash hands and surfaces thoroughly before cooking.
- Cook pierogi to an internal temperature of 165°F (74°C) to ensure they are safe to eat.
- Refrigerate leftovers promptly and discard any that have been left at room temperature for more than 2 hours.
Food history:
Pierogi are a traditional Polish dish that dates back to the 13th century. They were originally made with a filling of meat and vegetables and were served as a main course. Today, pierogi are enjoyed as a snack or side dish and come in a variety of sweet and savory flavors.
Flavor profiles:
Pierogi have a soft and chewy dough that is filled with a creamy and savory filling. The butter and parsley topping adds a rich and herbaceous flavor.
Serving suggestions:
Serve pierogi as a snack, side dish, or main course. They are perfect for a cozy dinner at home or a festive gathering with friends and family.
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Region: Polish