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 mashed potatoes
- 1/2 cup grated cheddar cheese
- 1/4 cup chopped onions
- 1/4 teaspoon black pepper
- 1/4 cup unsalted butter
- 1/2 cup chopped bacon
- 1/2 cup sour cream
Special equipment needed:
- Rolling pin
- Pierogi mold or cookie cutter
- Large pot for boiling pierogi
- Skillet for frying pierogi
Step-by-step instructions:
1. In a large bowl, combine flour and salt. Make a well in the center and add water, egg, and oil. Mix until dough forms.
2. Knead the dough on a floured surface for 5-7 minutes until smooth. Cover the dough and let it rest for 30 minutes.
3. In another bowl, mix mashed potatoes, cheddar cheese, onions, and black pepper.
4. Roll out the dough to 1/8 inch thickness. Use a pierogi mold or cookie cutter to cut out circles.
5. Place a tablespoon of potato filling in the center of each circle. Fold the dough over and pinch the edges to seal.
6. Bring a large pot of salted water to a boil. Add the pierogi and cook for 3-5 minutes until they float to the surface.
7. In a skillet, melt butter over medium heat. Add bacon and fry until crispy. Remove bacon and set aside.
8. Add pierogi to the skillet and fry until golden brown on both sides.
9. Serve pierogi with sour cream and bacon on top.
Time:
Preparation time: 45 minutes
Cooking time: 15 minutes
Temperature:
Boiling water: 212°F
Skillet: Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 400
Fat: 22g
Carbohydrates: 40g
Protein: 12g
Substitutions for ingredients:
- Gluten-free flour can be used instead of all-purpose flour for a gluten-free version.
- Vegan cheese and butter can be used instead of cheddar cheese and unsalted butter for a vegan version.
- Turkey bacon can be used instead of regular bacon for a healthier version.
Variations:
- Add sauerkraut or mushrooms to the potato filling for a different flavor.
- Use different types of cheese such as feta or blue cheese for a unique taste.
- Make a sweet version by filling the pierogi with fruit and dusting them with powdered sugar.
Tips and tricks:
- Make sure to pinch the edges of the pierogi tightly to prevent the filling from leaking out.
- Use a floured surface to prevent the dough from sticking.
- If the dough is too dry, add a little more water. If it's too wet, add a little more flour.
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 pierogi, boil them in salted water for 2-3 minutes until heated through.
- Pierogi can also be fried in a skillet with butter until heated through and crispy.
Presentation ideas:
- Serve pierogi on a platter with sour cream and bacon on top.
- Garnish with chopped chives or parsley for a pop of color.
Pairings:
- Serve pierogi with a side salad or roasted vegetables for a balanced meal.
- Pair with a cold beer or a glass of white wine.
Suggested side dishes:
- Roasted Brussels sprouts
- Grilled asparagus
- Caesar salad
Troubleshooting advice:
- If the dough is too sticky, add more flour.
- If the pierogi are falling apart in the water, make sure the edges are pinched tightly.
Food safety advice:
- Make sure to cook pierogi thoroughly to prevent foodborne illness.
- Store leftovers in the refrigerator or freezer promptly.
Food history:
- Pierogi originated in Eastern Europe and are a popular dish in Polish cuisine.
- Pittsburgh-style pierogi are a variation that includes bacon and cheddar cheese.
Flavor profiles:
- Savory
- Cheesy
- Smoky
Serving suggestions:
- Serve as a main dish or as an appetizer.
- Great for potlucks or family gatherings.
Related Categories
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Region: Polish
Taste: Savory, Tangy, Cheesy, Comforting, Hearty