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Home Homemade pierogi with potato and cheese

Homemade pierogi with potato and cheese

Dough Comfort food Vegetarian Family Wintry Homemade

Making pierogi is one of those kitchen activities that instantly puts you in a good mood. You knead the dough, roll it thin with a good rolling pin, and cut out round sheets that you fill with a simple but flavorful potato-and-cheese filling. The result is soft, golden-brown pillows that you serve with a generous dollop of sour cream. Not a complicated recipe, but a dish people remember.

x_ckl_recipe_markerHomemade pierogi with potato and cheese Pierogi are Polish dough pockets filled with creamy mashed potatoes and cheese. Rolling out the dough yourself and cutting shapes: this is the kind of recipe that involves the whole kitchen. How do you make homemade pierogi with potato and cheese? Main course Polish 4 people (approx. 30 pieces) 40 min 30 min 80 min

Make the dough: mix flour, egg, salt and lukewarm water in a mixing bowl until a cohesive dough forms. Knead it by hand for 5 minutes until smooth and slightly elastic. Wrap it in cling film and let it rest for 30 minutes at room temperature.
Make the filling: cook the potatoes until tender in salted water. Drain and mash them finely. Mix the mash with the grated cheese, fried onion, salt, pepper and a pinch of nutmeg. Let the filling cool slightly.
Lightly dust the work surface with flour. Roll the dough out to a thickness of about 2-3 mm. Use a glass or a round cutter about 8 cm in diameter to cut out circles.
Place a teaspoon of filling in the center of each circle. Fold the dough over and press the edges firmly closed with your fingers or a fork so no filling leaks out during cooking.
Bring a large pot of salted water to a boil. Cook the pierogi in batches of 8-10 for 4-5 minutes. They are done when they float to the surface and have cooked for an extra 1 minute. Lift them out with a slotted spoon.
Optional but definitely worth it: fry the cooked pierogi in a frying pan with butter over medium heat, 2-3 minutes per side, until they have a light golden crust.
Serve the pierogi immediately, sprinkled with fried onion bits and with a generous spoonful of sour cream on the side. Eating them together is really the point.

Dough Comfort food Vegetarian Family Wintry Homemade 300 g plain wheat flour (plus extra for dusting) 1 egg 1 tsp salt 100-120 ml lukewarm water 400 g floury potatoes, peeled and cut into pieces 100 g grated mature cheese 1 onion, finely chopped and fried in butter Salt and pepper to taste Pinch of nutmeg 2 tbsp butter (for frying) Sour cream, for serving Fresh chives or fried onion bits, for serving Mixing bowl Rolling pin Round cutter or glass (approx. 8 cm) Large pot Frying pan Slotted spoon Potato masher Cutting board Grater Doughrollers rolling-pin Bread baking molds loaf-tin Toaster toaster-1 Bread knife bread-knife Cookinglife Rolling Pin Beechwood 43.5cm - Ball Bearings - Dough Roller Cookinglife Deegroller Cosy & Trendy Rolling Pin Marble Marble 45cm - Pastry Roller Cosy & Trendy Deegroller Cosy & Trendy Cutting Board Gabon M - Bamboo - 34 x 30 cm Cosy & Trendy ["Cutting board "] Korean salt bread foodies-korean-salt-bread Homemade mac & cheese with a cheesy crust foodies-homemade-mac-cheese-met-kaaskorstje Rice Pudding foodies-rice-pudding Gratin Dauphinois with smoked salmon and spinach foodies-gratin-dauphinois-with-smoked-salmon-and-spinach

Recipe

Homemade pierogi with potato and cheese

Pierogi are Polish dough pockets filled with creamy mashed potatoes and cheese. Rolling out the dough yourself and cutting shapes: this is the kind of recipe that involves the whole kitchen.

Course	Main course
Kitchen	Polish
Servings	4 people (approx. 30 pieces)

Preparation time

Preparation time	40 min
Stiffen up min.	30 min
Total	80 min

Equipment

Mixing bowl
Rolling pin
Round cutter or glass (approx. 8 cm)
Large pot
Frying pan
Slotted spoon
Potato masher
Cutting board
Grater

Ingredients

300 g plain wheat flour (plus extra for dusting)
1 egg
1 tsp salt
100-120 ml lukewarm water
400 g floury potatoes, peeled and cut into pieces
100 g grated mature cheese
1 onion, finely chopped and fried in butter
Salt and pepper to taste
Pinch of nutmeg
2 tbsp butter (for frying)
Sour cream, for serving
Fresh chives or fried onion bits, for serving

How do you make homemade pierogi with potato and cheese?

Make the dough: mix flour, egg, salt and lukewarm water in a mixing bowl until a cohesive dough forms. Knead it by hand for 5 minutes until smooth and slightly elastic. Wrap it in cling film and let it rest for 30 minutes at room temperature.
Make the filling: cook the potatoes until tender in salted water. Drain and mash them finely. Mix the mash with the grated cheese, fried onion, salt, pepper and a pinch of nutmeg. Let the filling cool slightly.
Lightly dust the work surface with flour. Roll the dough out to a thickness of about 2-3 mm. Use a glass or a round cutter about 8 cm in diameter to cut out circles.
Place a teaspoon of filling in the center of each circle. Fold the dough over and press the edges firmly closed with your fingers or a fork so no filling leaks out during cooking.
Bring a large pot of salted water to a boil. Cook the pierogi in batches of 8-10 for 4-5 minutes. They are done when they float to the surface and have cooked for an extra 1 minute. Lift them out with a slotted spoon.
Optional but definitely worth it: fry the cooked pierogi in a frying pan with butter over medium heat, 2-3 minutes per side, until they have a light golden crust.
Serve the pierogi immediately, sprinkled with fried onion bits and with a generous spoonful of sour cream on the side. Eating them together is really the point.

Cooking mode Prevents your screen from going to sleep

A well-rolled dough is the foundation of every pierogi. Make sure the sheet is equally thin everywhere, because too-thick edges become tough after cooking. Roll slowly and in steady, even strokes to get a nicely uniform sheet without tears. The more even the dough, the better the final result looks on the table.

You can prepare pierogi ahead of time. Place the filled, uncooked pockets on a flour-dusted baking sheet and freeze them. After an hour in the freezer they will release and can be put into a bag. That way you always have a tasty dish on hand, ready to cook straight from the freezer. Now that's clever cooking.

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