Polish Pierogi
Polish Pierogi
These Pierogi are the Polish version of dumplings. They're most often stuffed with cheesy mashed potatoes, but could also be filled with ground beef or even a sweet filling.Makes: 40 pierogi
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Ingredients
Dough:
- 6 Tbsp butter
- 1 cup water
- 4 cups all-purpose flour
- 2 eggs
- 1 ½ tsp salt
Cheesy Potato Filling:
- 2 large potatoes
- 2-3 large onions
- ¼ cup butter
- 1 cup shredded cheddar cheese
Topping:
- bacon (cooked and crumbled)
- onions (diced and cooked)
- sour cream
Instructions:
Dough:
- In a bowl, melt the butter. When melted, add the water to the butter.
- In another bowl, measure out the flour.
- Add the butter, water, eggs, and salt to the flour and stir until combined.
- Knead until smooth and pliable but don't overknead – about 5 minutes.
- Form into a ball and allow to rest for 30 minutes.
Bacon Topping:
- Cut the bacon into 1/2" cubes and fry up. Crumble, cool, and set aside.
Cheesy Potato Filling:
- While the dough is resting, you can prepare the filling.
- Wash and cube the potatoes then bring them to a boil in a pot of salted water and cook until tender.
- While the potatoes are cooking, dice the onions and saute them in the butter. Set aside when cooked.
- When the potatoes are cooked, drain, then add half of the onions (reserve the rest for topping), and the shredded cheese and mash.
- Set aside and allow to cool.
Preparing the Pierogi:
- Roll the dough out to 1/8" thick and cut the dough into 3" circles (a jar lid works well if you don't have a biscuit cutter).
- Working with one circle at a time, place about a Tbsp of filling in the center, then fold the dough over and pinch the edges shut, making somewhat of a crescent shape.
- Place the completed pierogi on a cookie sheet. *If you're not cooking them immediately, you can freeze them (they cook perfectly straight from the freezer). Once frozen, transfer to a ziploc bag.
Cooking the Pierogi:
- *Close to serving time, reheat the bacon and sauted onions in a frying pan and set aside.
- Bring a large pot of water to a boil. (The wider the pot the more pierogi you can cook at once.)
- Add one layer of pierogi and cook for 3-5 minutes, or until cooked. After a couple minutes, they should float to the top, then need to cook for another couple minutes.
- Remove from the pot with a slotted spoon.
- You can either eat them just boiled or you can place the boiled pierogi in a frying pan with butter and saute them for a minute to give them a crisp edge.
- Remove and serve. Top with sour cream, bacon, and onion.
Notes:
Make Ahead: It works great to prepare these in advance and freeze them. They taste just as good. Just add a couple minutes to the cooking time.
Serve with: sour cream, bacon crumbles, sauted onions.
These are really good.