Hey there, fellow foodies!
Today, I’m whisking you away to the heart of Eastern Europe, with a dish that’s close to my heart and sure to warm the soul – traditional Polish Pierogi. These little parcels of joy are a staple in Slavic cuisine, and they’ve graced many a family table, including mine. There’s something truly magical about gathering around to craft these dumplings; it’s not just cooking, it’s creating memories.
The beauty of pierogi lies in their versatility – you can stuff these half-moon beauties with almost anything, but today we’re going classic with a potato and cheese filling. Picture this: the comforting embrace of creamy, cheesy potatoes encased in a tender, doughy hug. Now, if that doesn’t sound like comfort food, I don’t know what does!
Let’s talk dough; it’s the foundation of a good pierogi. Some recipes call for just water and flour, but I like to add a touch of egg and oil. This gives the dough that magnificent pliability, making it a dream to work with.
The filling is where we get down-to-earth. It’s a humble mix of potatoes, sharp cheddar, and onion, transformed by the simple act of mashing into something that’s remarkably moreish. This hearty center is, without a doubt, the soul of the dish.
Now, you could stop right there after boiling and have a delightful dish ready to go, but if you fancy an added element of texture, why not give them a quick fry for a golden crust? Ah, and the caramelized onions, let’s not forget those! They’re like the glossy, sweet crown upon royalty.
Knocking up a batch of pierogi may seem like a culinary expedition, but trust me, it’s a journey worth taking. The process is almost therapeutic: rolling, cutting, filling, and shaping – each step is an act of love.
So let’s strap on that apron, sprinkle some flour on the counter, and dive into some doughy goodness. Whether you’re a seasoned pierogi maker or a first-timer, there’s joy to be found in each fold and pinch.
As you savor these potato-cheese marvels, topped with luscious caramelized onions and a dollop of sour cream, I hope they transport you to a place of contentment and culinary bliss, just like they do for me, every time.
Happy cooking, and smacznego (that’s ‘bon appétit’ in Polish)!
Love,
Al
Ingredients
– For the Pierogi Dough:
– 350 grams all-purpose flour, plus extra for dusting
– 1 large egg
– 175 ml warm water
– 1 tablespoon vegetable oil
– A pinch of salt
– For the Potato and Cheese Filling:
– 400 grams potatoes, peeled and cut into chunks
– 150 grams cheddar cheese, grated
– 1 small onion, finely chopped
– Salt, to taste
– Pepper, to taste
– 2 tablespoons unsalted butter
– For Serving and Garnish:
– 2 medium onions, thinly sliced
– 30 grams unsalted butter
– Sour cream, for serving
– Fresh chives, finely chopped, for garnish
– Salt, to taste
– Pepper, to taste
Method
1. **Make the Pierogi Dough:**
– In a large bowl, mix together the all-purpose flour and a pinch of salt.
– Make a well in the center and add the egg, warm water, and vegetable oil.
– Gradually mix the wet ingredients into the flour until a dough forms.
– Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
– Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.
2. **Prepare the Potato and Cheese Filling:**
– Place the potato chunks in a large pot and cover with water. Add a pinch of salt.
– Bring to a boil and cook until the potatoes are fork-tender, about 15-20 minutes.
– While the potatoes are cooking, melt 2 tablespoons of unsalted butter in a frying pan over medium heat. Sauté the finely chopped onion until translucent, around 5 minutes, and set aside.
– Once the potatoes are cooked, drain them and return them to the pot.
– Mash the potatoes until smooth, then mix in the sautéed onions and grated cheddar cheese until well combined. Season with salt and pepper to taste, and set aside to cool.
3. **Assemble the Pierogi:**
– Roll out the rested dough on a floured surface until it’s about 1/8 inch thick.
– Using a round cutter or a glass (about 3 inches in diameter), cut out circles from the dough.
– Spoon a small amount of the potato and cheese filling onto the center of each dough circle.
– Fold the dough over the filling to create a half-moon shape. Pinch the edges to seal, making sure there are no air pockets.
– Repeat the process until all the dough and filling are used up.
4. **Cook the Pierogi:**
– Bring a large pot of salted water to a gentle boil.
– Cook the pierogi in batches to avoid overcrowding, letting them boil for about 3-4 minutes or until they float to the surface.
– Remove with a slotted spoon and drain on a kitchen towel. They can be served boiled or proceed to the next step for a crispier texture.
5. **Caramelize the Onions and Fry the Pierogi (optional):**
– In a frying pan, melt 30 grams of unsalted butter over medium heat.
– Add the thinly sliced onions and cook, stirring occasionally until caramelized, around 10-15 minutes. Season the onions with salt and pepper to taste and set aside.
– In the same pan, add a little more butter if needed, and fry the boiled pierogi until crispy and golden brown on both sides, about 2 minutes per side.
6. **Serve:**
– Serve the pierogi hot, topped with the caramelized onions and a dollop of sour cream. Sprinkle with chopped fresh chives for garnish. Enjoy your traditional Polish pierogi!
