Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 large egg
- 1/2 cup warm water
- 2 cups mashed potatoes
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped onion
- 2 tablespoons butter
- Salt and pepper to taste
- Sour cream and chopped chives for serving
Special equipment needed:
- Rolling pin
- Pierogi mold 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 egg and warm water. 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 rest for 30 minutes.
3. In a separate bowl, mix mashed potatoes, shredded cheddar cheese, chopped onion, butter, salt, and pepper until well combined.
4. Roll out the dough on a floured surface to 1/8 inch thickness. Use a pierogi mold or cookie cutter to cut out circles.
5. Place a spoonful of the potato and cheese filling in the center of each circle. Fold the dough over 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. Remove pierogi with a slotted spoon and serve hot with sour cream and chopped chives.
Time:
Preparation time: 45 minutes
Cooking time: 10 minutes
Temperature:
Boiling water
Serving size:
Makes 24 pierogi
Nutritional information:
Calories: 90
Fat: 3g
Carbohydrates: 13g
Protein: 3g
Sodium: 80mg
Substitutions for ingredients:
- Gluten-free flour can be used instead of all-purpose flour for a gluten-free version.
- Other types of cheese such as feta or goat cheese can be used instead of cheddar cheese.
- Bacon or sausage can be added to the filling for a meatier version.
Variations:
- Mushroom and sauerkraut pierogi: Replace the potato and cheese filling with sautéed mushrooms and sauerkraut.
- Sweet pierogi: Replace the potato and cheese filling with a sweet filling such as blueberries, strawberries, or apples.
Tips and tricks:
- Don't overfill the pierogi or they may burst open during cooking.
- Use a fork to crimp the edges of the pierogi for a decorative touch.
- Leftover pierogi can be fried in butter for a crispy texture.
Storage instructions:
Pierogi can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Pierogi can be reheated in the microwave or in a pan with a little bit of butter.
Presentation ideas:
Arrange pierogi on a platter and garnish with chopped chives and a dollop of sour cream.
Garnishes:
Chopped chives and sour cream
Pairings:
- Polish sausage
- Cabbage salad
- Pickled vegetables
Suggested side dishes:
- Roasted vegetables
- Mashed potatoes
- Green beans
Troubleshooting advice:
- If the dough is too dry, add a little bit more water.
- If the pierogi burst open during cooking, try crimping the edges more tightly or using less filling.
Food safety advice:
- Make sure the filling is fully cooked before filling the pierogi.
- Use a food thermometer to ensure the filling reaches a safe internal temperature of 165°F.
Food history:
Pierogi are a traditional Polish dish that have been around for centuries. They are typically filled with potatoes, cheese, sauerkraut, or meat and served with sour cream.
Flavor profiles:
Savory, cheesy, and slightly tangy from the sour cream.
Serving suggestions:
Serve hot with sour cream and chopped chives.
Related Categories
Cooking Method: N/A
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Region: Polish
Taste: Savory, Cheesy, Creamy, Comforting