Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 large egg
- 1/2 cup warm water
- 1 tablespoon vegetable oil
- 1 cup mashed potatoes
- 1/2 cup grated cheddar cheese
- 1/4 cup finely chopped onion
- Salt and pepper to taste
- 1/4 cup unsalted butter
- 1/2 cup chopped onions
- 1/2 cup sour cream
Special equipment needed:
- Large mixing bowl
- Rolling pin
- Pierogi mold or cookie cutter
- Large pot for boiling pierogi
- Skillet for frying pierogi
Step-by-step instructions:
1. In a large mixing bowl, combine flour and salt. Make a well in the center and add egg, warm water, and vegetable oil. Mix until a dough forms.
2. Knead the dough on a floured surface for about 5 minutes until it becomes smooth and elastic. Cover and let it rest for 30 minutes.
3. In a separate mixing bowl, combine mashed potatoes, cheddar cheese, finely chopped onion, salt, and pepper.
4. Roll out the dough on a floured surface to about 1/8 inch thickness. Use a pierogi mold or cookie cutter to cut out circles.
5. Place a small spoonful of the potato filling in the center of each circle. Fold the dough over to form a half-moon shape and press the edges together to seal.
6. Bring a large pot of salted water to a boil. Add pierogi and cook for 3-4 minutes or until they float to the surface.
7. In a skillet, melt unsalted butter over medium heat. Add chopped onions and sauté until they become translucent.
8. Using a slotted spoon, transfer the cooked pierogi to the skillet with the onions. Fry for 2-3 minutes on each side until they become golden brown.
9. Serve hot with a dollop of sour cream.
Time:
Preparation time: 45 minutes
Cooking time: 15 minutes
5. Temperature:
Boiling water: 212°F (100°C)
Skillet: Medium heat
Serving size:
This recipe makes about 24 pierogi, serving size is 3 pierogi per person.
Nutritional information:
Calories: 230
Total Fat: 12g
Saturated Fat: 6g
Cholesterol: 45mg
Sodium: 280mg
Total Carbohydrates: 24g
Dietary Fiber: 1g
Sugar: 1g
Protein: 6g
Substitutions for ingredients:
- Instead of mashed potatoes, you can use sauerkraut, ground meat, or cheese and spinach filling.
- Instead of cheddar cheese, you can use any other type of cheese.
- Instead of onions, you can use shallots or leeks.
Variations:
- You can make sweet pierogi by filling them with fruit, such as blueberries, strawberries, or apples.
- You can make vegetarian pierogi by using a mushroom and sauerkraut filling.
- You can make gluten-free pierogi by using a gluten-free flour blend.
Tips and tricks:
- Make sure to seal the edges of the pierogi well to prevent the filling from leaking out during cooking.
- You can freeze the pierogi before boiling them for later use.
- To prevent the pierogi from sticking together, toss them with a little bit of vegetable oil after boiling.
Storage instructions:
Store leftover pierogi in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat pierogi, you can either fry them in a skillet with butter or microwave them for a few seconds.
Presentation ideas:
Arrange the pierogi on a platter and sprinkle with chopped parsley or chives.
Garnishes:
Garnish the pierogi with a dollop of sour cream and a sprinkle of paprika.
Pairings:
Pierogi pairs well with sautéed cabbage, roasted vegetables, or a simple green salad.
Suggested side dishes:
Serve pierogi with a side of Polish sausage or kielbasa.
Troubleshooting advice:
- If the dough is too dry, add a little bit more warm water.
- If the pierogi fall apart during cooking, make sure to seal the edges better next time.
Food safety advice:
Make sure to cook the pierogi thoroughly to prevent any foodborne illnesses.
Food history:
Pierogi is a traditional Polish dish that dates back to the 13th century. It was originally a peasant food made with simple ingredients like flour, potatoes, and cheese.
Flavor profiles:
Pierogi has a savory and slightly tangy flavor from the potato and cheese filling. The fried onions add a sweet and caramelized flavor.
Serving suggestions:
Serve pierogi as a main dish or as an appetizer for a Polish-themed dinner party.
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Region: Polish
Taste: Savory, Cheesy, Tangy, Herbal, Comforting