Hey there, fellow food enthusiasts!
It’s Al here, back with another culinary creation to tantalize your taste buds! Today, we’re taking a culinary voyage to Eastern Europe with a classic dish that’s close to my heart – and my stomach. That’s right, we are talking about pierogi! But, instead of the traditional boiled version, we’re giving these stuffed darlings a little twist by baking them to golden perfection. There’s something so satisfying about the combination of a soft, yet crispy pastry filled with warm, cheesy goodness that makes pierogi an irresistible comfort food, don’t you agree?
One of the reasons I love experimenting in the kitchen is to discover new ways to play with flavours and textures. This oven-baked pierogi recipe is the perfect example of this. I’m telling you, the contrast between the soft, savory filling and the slightly crisp exterior will make your kitchen the newest go-to spot for comfort food delights.
I’ve always had a fondness for European cuisine, with its rich traditions and heartwarming dishes. Pierogi are an absolute classic and, I must confess, a bit of a favorite of mine and the missus, especially on those chilly evenings when we crave something hearty and homely. Plus, it’s a great way to spend an afternoon getting floury and hands-on in the kitchen if you fancy.
Now, let’s talk pierogi perfection, shall we? For the dough, we’re keeping it simple with staples like flour, water, an egg, a splash of oil, and a pinch of salt. As for the filling – it’s potato time! We’re mashin’ up those potatoes with some butter and a generous handful of grated sharp cheddar. ‘Cause let’s be honest, cheese makes everything better, right?
Now, I may have ruffled some culinary feathers by opting to bake these babies instead of boiling them, but hear me out. By sliding them into the oven, we’re adding a layer of texture that takes them from simply delicious to utterly divine. And let’s not forget the crowning glory – caramelized onions! These sweet, golden strings of joy add an extra depth of flavor that you just have to try.
While our pierogi are turning golden and crispy in the oven, we’ll be chatting and laughing, maybe sipping on a glass of crisp cider, and breathing in the mouth-watering aromas filling the house. It’s not just about the eating; it’s the whole experience that makes cooking so special. It’s also a great way to get everyone involved, from stuffing to sealing (which, by the way, is a fantastic way to keep little hands busy!).
When those pierogi come out of the oven, and you get that first glimpse of the golden edges, oh – it’s a thing of beauty, I promise. Serve them up hot with the caramelized onions, a cool dollop of sour cream, and a sprinkle of chopped chives for a pop of color.
So there we have it, my fellow foodies – my take on a Polish classic, with an Al’s Cooking Blog twist! This oven-baked pierogi with caramelized onions and sour cream drizzle is a homely dish that’s meant to be enjoyed in good company. Whether it’s a weekend family dinner or a special treat for your friends, these pierogi are sure to win over hearts and stomachs alike.
As always, I’d love to hear from you if you give this recipe a try. Share your creations, thoughts, and perhaps even your own twists on this recipe. There’s nothing like sharing the love for food to bring us all together. Until next time, keep those ovens preheated, and your aprons tied. Happy baking, everyone!
Cheers,
Al
Ingredients
– 300g all-purpose flour
– 1 large egg
– 120ml warm water
– 1 tablespoon vegetable oil
– 1/2 teaspoon salt
– 300g russet potatoes, peeled and cubed
– 1 tablespoon unsalted butter, plus extra for sautéing
– 100g sharp cheddar cheese, grated
– Salt and pepper, to taste
– 2 large onions, thinly sliced
– Sour cream, for serving
– Fresh chives, finely chopped, for garnish
Method
1. Begin by making the pierogi dough. In a large bowl, combine 300g of all-purpose flour, 1 large egg, 120ml of warm water, 1 tablespoon of vegetable oil, and 1/2 teaspoon of salt. Mix until a dough begins to form. Knead the dough on a floured surface for about 5-7 minutes, until smooth and pliable. Cover the dough with a clean towel and let it rest for 30 minutes.
2. While the dough rests, prepare the filling. Place 300g of peeled and cubed russet potatoes in a pot, cover with water, and bring to a boil. Cook the potatoes for 15-20 minutes, or until tender. Drain and mash the potatoes, then mix in 1 tablespoon of unsalted butter and 100g of grated sharp cheddar cheese. Season the potato filling with salt and pepper to taste. Set aside to cool.
3. Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper and lightly brush it with oil.
4. Roll out the rested dough on a floured surface until it’s about 1/8 inch thick. Use a round cutter or a glass (around 3-4 inches in diameter) to cut out circles. Place a small spoonful of the potato filling in the center of each dough circle. Fold the dough over, forming a half-moon shape. Press the edges together, sealing the pierogi. You can crimp the edges with a fork for a decorative touch.
5. Arrange the pierogi in a single layer on the prepared baking sheet. Bake for 25-30 minutes, or until the pierogi are cooked through and begin to turn golden brown.
6. While the pierogi bake, caramelize the onions. In a frying pan, melt 2 tablespoons of unsalted butter over medium heat. Add 2 thinly sliced large onions and cook, stirring frequently, for 15-20 minutes or until the onions are soft and caramelized. If the onions start to burn, turn down the heat.
7. Once the pierogi are baked, you can opt to give them a quick sauté for extra crispiness. In a pan, melt some additional butter over medium-high heat and sauté the baked pierogi for 2-3 minutes per side until they are crisp to your liking.
8. Serve the pierogi hot, topped with the caramelized onions, a dollop of sour cream, and sprinkled with freshly chopped chives for garnish. Enjoy your oven-baked pierogi with a side of sour cream for a deliciously comforting meal.
