While my background isn’t Polish, it is European, therefore, I have certainly familiarized myself with the joyous creations known as pierogis.
Bizarrely, when I was a child, I wasn’t a huge fan of them. Thankfully, I grew up a bit, as did my palate, and while Blaine isn’t the biggest fan of them, I enjoy them from time to time – usually when he isn’t home for dinner.
I thought I would share a recipe for homemade pierogis for anyone who is feeling brave enough to attempt to make them, and this particular recipe comes from spendwithpennies.com. Check it out.
“Homemade Pierogi
“Ingredients
“Dough
- 6 cups all-purpose flour
- 2 cups cold water divided
- 2 large eggs beaten
- 6 tablespoons canola oil or vegetable oil
- 2 teaspoons salt
“Filling
- 3 ¾ pounds baking potatoes
- 1 medium white onion finely diced
- ⅓ cup salted butter softened, divided
- 4 ½ cups shredded cheddar cheese finely shredded
- salt to taste
- white pepper to taste, or very fine black pepper
“For Serving
- 1 onion diced or thinly sliced
- 2 tablespoons salted butter or as needed for frying
- sour cream optional, for serving
“Instructions
“Dough
- In a large bowl add flour, eggs, oil, salt, and 1 ½ cups of water. Mix well to form a dough, adding more water if needed.
- Knead the dough on a flat surface for about 4 to 5 minutes or until it becomes smooth and pliable.
- Cover the dough with plastic wrap and let it rest at room temperature for at least 30 minutes or up to 1 hour.
“Filling
- Peel the potatoes and cut them into 2-inch cubes. Place them in a large pot of salted water and bring to a boil. Cook the potatoes for 15 minutes or until fork tender.
- While the potatoes are cooking, in a medium skillet over medium-low heat, cook the onions in 2 tablespoons butter until tender without browning.
- Once the potatoes are cooked, place them in a large bowl and mash them. Add onions, cheese, and remaining butter. Continue mashing until the potatoes become very smooth.
“Assembly *see note
- Using half of the dough, roll it out ⅛” thick. Cut out circles of dough using a 3″ cookie or biscuit cutter.
- Scoop 1 ½ tablespoons of filling and roll into a ball, place on the pierogi dough. Fold the dough over to form a semi-circle and pinch the edges closed. Place on a baking sheet. Repeat.
- The pierogi can either be cooked or frozen at this point.
“To Cook
- Heat 3 tablespoons butter in a large skillet. Add diced onions and cook on medium-low heat until tender. Remove onions from the pan and set aside for serving.
- Bring a large pot of salted water to a boil. Gently add pierogies and cook until they float, about 2 to 4 minutes. Remove with a slotted spoon.
- Transfer pierogies to the hot skillet (adding more butter if needed) and cook until browned on each side, about 5 minutes.
- Serve warm with onions and sour cream,” the recipe states.
Enjoy, my friends.
Photo by AlinasHomesteadKitchen on Unsplash
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