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Polish Pierogi #2

This is Jill's recipe – it's super good.
Course Main Course
Cuisine Polish
Keyword Advanced
Prep Time 45 minutes
Cook Time 20 minutes
Chill Time: 1 day
Servings 8
Author Jill Z

Ingredients

Dough

  • 4 cups all-purpose flour
  • 1 tsp salt
  • 2 large eggs whisked
  • 1 cup sour cream
  • ½ cup butter softened

Filling:

  • 2 large potatoes
  • 2 bay leaves
  • 2 Tbsp cream cheese
  • 1 Tbsp butter
  • ½ cup Gruyere cheese shredded
  • 1 ¼ cup sharp cheddar cheese extra sharp is even better
  • garlic powder to taste
  • onion powder to taste

Instructions

Dough:

  • In a bowl, whisk together the flour and salt.
  • Add the egg and combine into a rough, clumpy mixture.
  • Add the sour cream and butter until it is a rough, sticky dough clump.
  • Knead until it is moist – you may need to add a little more flour.
  • Wrap in plastic wrap and refrigerate for at least 1 hour, preferably overnight.

Filling:

  • Peel and cube the potatoes then boil in water with bay leaves until soft.
  • Mash the potatoes and add in the rest of the filling ingredients.

Assembly:

  • Bring a pot of water to a boil.
  • Roll the dough out 1/8" thick and use a cookie cutter to cut into 3" circles.
  • Add about 1 Tbsp of filling and pinch closed in a crescent shape.
  • Add the pierogi to the water and boil for 3-5 minutes or until cooked. Remove with a slotted spoon.
  • You can either eat them simply boiled or you can pan-fry them to crisp them up a little.
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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
Course Main Course
Cuisine Polish
Keyword Intermediate
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 10

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.
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