Can You Make Pierogi Dough Ahead of Time
Tender dumplings filled with cheesy white potato filling then topped with buttery sautéed onions, this is the comfort nutrient of my childhood. The Very All-time Potato Pierogi recipe is passed downwards from my grandpa and made completely from scratch is easier to make than y'all think.
Homemade Potato Pierogi
I'm so excited to share these Homemade Pierogies with you! They are a staple at many of my families' vacation gatherings and, seriously, make all the feelings well up inside whenever we serve them.
My grandfather was off the boat smoothen. Similar literally, he packed up his wife and kids….sailed across the pond (my grandmother was British) and settled hither in this great melting pot of a county I now have the pleasure of growing old in.
And with him (other than his family) he brought a bunch of authentic Smoothen recipes I was, kinda, forced to learn. Homemade White potato Pierogi were one of the things on that lesson plan. And information technology was a large, huge deal…the whole pierogi procedure so when you knew he was well-nigh to make them, yous knew you were in for some hard child labor.
At least that's how I looked at information technology when I was a kid. And for that….At present….I'grand so ever grateful because that's how I came to create the Very All-time Potato Pierogi Recipe of all fourth dimension. AND…..they're really non as hard as I remembered them to exist during those marathon Pierogi making sessions.
What is a Pierogi?
Pierogi are filled dumplings of primal and eastern European descent made with unleavened dough then filled with either a savory or sugariness stuffing earlier being boiled or pan fried.
This Easy Pierogi recipe is made in two parts to simplify the process even more than. Both steps tin can exist made in accelerate.
How To Brand Them
When my grandfather started boiling potatoes and working on the dough….and you were in the house you absolutely had to assist BECAUSE….when he started making pierogies he was going to make hundreds of them. Not just a dozen or so…he was making enough to feed the entire polish army.
So, I had lots of practise of the years simply funny matter, I still had to ask my mom for the recipe. I approximate I was just part of the assembly line and non the actual cooking. She wasn't much aid because she said potatoes, cottage cheese, onions and for the dough….flour, egg, milk.
Not really any measuring. Just kind of winging information technology. And they BOTH used to just make the dough on the kitchen counter in a "flour" bowl. Merely making a well in the heart and whipping up their dough right at that place. On the counter. Measuring the milk in a alpine drinking glass with egg whisked in. The insanity.
Y'all can use any type of cheese you like but we make full our pierogi with a potato and cottage cheese filling much like vareniki fillings.
And so, for all of you lot…then you lot TOO tin make Potato and Cheese Pierogi I created an actual recipe. With measurements and cooking times and {gasp} a stand mixer. Yes, my popular-popular is rolling in his grave right now at the fact that I used my stand mixer to make my dough.
And I added foam cheese to my potatoes….and sour cream to my dough. I wanted the dough to take a scrap of tangy flavor, less like a dumpling and more than like a…well, I don't know. But it was a adept thought. And I love my mashed murphy recipe so I kinda took a folio from that recipe and added the cream cheese. Also, a expert idea.
How to make Pierogi dough:
In the basin of a stand up mixer fitted with a dough claw, blend together the flour and salt on low speed.
Whisk together the milk, egg and sour cream. Slowly add the milk mixture to the flour in a steady stream.
Continue to blend the flour mixture together until a shaggy dough forms and the dough starts to pull away from the sides of the bowl.
Cover the dough with plastic wrap and allow to rest for i 60 minutes.
I dear how easy and soft this pierogi dough recipe is….the stand mixer makes it come together so speedily but you can totally practise this by paw if you lot don't have a stand mixer.
How to make Pierogi filling:
Add the potatoes to a pot and fill with water to simply cover the potatoes. Stir in the table salt and bring the potatoes to a eddy.
Turn the oestrus to low and continue cooking the potatoes until fork tender, approximately xx minutes.
While the potatoes are cooking, melt the butter in a big skillet over medium heat.
Add the onions to the pan. Cook until caramelized and golden brown, approximately 20 minutes.
Drain the potatoes and transfer to a large bowl.
Add together the onions, cottage cheese and cream cheese to the potatoes. Mash using a potato masher until well blended
Season with salt and pepper, to gustation.
This pierogi filling recipe is so simple and sooooo addicting. Information technology's actually difficult not to swallow all of it earlier assembling the pierogies! If y'all desire to make this footstep fifty-fifty easier, you can definitely use leftover mashed potatoes for the filling.
How to Cook Them
To cook your Bootleg Potato Pierogi, you have a few options. Nosotros like to pop out pierogi into a pot of salted boiling water and melt them until they float to the top. When they bladder, they're done.
Or you lot can only pan fry your potato piergies in a skillet with caramelized onions and lots of butter. The onion butter is a dandy sauce for your white potato pierogi!
OR you can exercise both….eddy then pan fry for pierogi heaven on a plate.
To cook from frozen:
No need to thaw your frozen spud pierogi….simply cook them in a skillet with a bit of water until soft, then add butter and pan fry your pierogi until lightly brown on the exterior and warmed through on the inside.
Pro Tips
- Be certain you lot don't overwork your dough. The gluten in the flour tends to get tough when it's over rolled, over kneaded, over handled. When information technology starts to look shaggy in the mixer bowl and pulls abroad from the sides….stop and let it rest for a expert hour earlier rolling out.
- Melt those onions until they're skilful and caramelized. That adds so much needed flavor that volition be missed if you don't permit them get gold brown. It's what I love near about this recipe.
- Don't think the cottage cheese is weird….it's not and adds some great texture to the filling. If you lot can find large curd cottage cheese exercise purchase it and use it, the modest curd tends to disappear into the filling a bit.
- Don't overfill…just don't…because those buggers will bosom open up like a pair of skinny jeans on Thanksgiving while they're boiling. And that's not expert eats. I know information technology's tempting to go big or get home only go on things light in there and you volition be rewarded.
- Don't over boil….once your pierogi float to the top, scoop them out. You can eat them as is or save for later, and then fry up in some butter with onions for a truly astonishing experience.
- Never…ever…e'er…buy frozen pierogies once more. Just kidding, but you will at present know the difference and they only don't compare. 🙂
What To Serve With Them
Our favorite things to serve with this like shooting fish in a barrel Potato Pierogi recipe are:
- Super like shooting fish in a barrel Fried Cabbage…my personal favorite
- Quick Kielbasa and Cabbage
- Elementary Stewed Tomatoes
- Bourbon Beloved Baked Ham
- Piece of cake Stuffed Cabbage recipe
Or just serve with sour cream….it'south seriously simple and delish!
More Easy Pierogi Recipes
- Macarogies and Cheese.…a fun twist on mac and cheese
- Spicy Szechuan Manner Pierogies
- If you beloved loaded baked potatoes, you will flip over these LOADED POTATO PIEROGI!
And if you bought too many potatoes to make The Very All-time Potato Pierogi recipe…never fear, you lot can use those upward in this piece of cake Tiresome Cooker Loaded Baked Potato Soup or this spectacularly amazing Tater Gratin. Or go easy and stuff a baked tater with broccoli and cheese.
For more easy recipes and uncomplicated dinner inspiration, follow us over on Instagram!
Go the Recipe: The Very All-time Potato Pierogi Recipe
Authentic Polish Potato Pierogi recipe straight from my granddaddy's kitchen. This is the real deal when it comes to the BEST Potato Pierogi recipe around.
- For the dough:
- 4 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 cup whole milk
- 2 eggs, lightly beaten
- 1/4 loving cup sour cream
- For the filling:
- v large russet potatoes, peeled and quartered
- 1 teaspoon kosher table salt
- iii tablespoons butter
- 3 large vidalia onions, diced
- 1 1/2 cups large curd cottage cheese
- 8 ounce foam cheese, room temperature
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In the bowl of a stand mixer fitted with a dough hook, blend together the flour and salt on low speed.
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Whisk together the milk, egg and sour cream. Slowly add the milk mixture to the flour in a steady stream.
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Proceed to blend the flour mixture together until a shaggy dough forms and the dough starts to pull away from the sides of the bowl.
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Comprehend the dough with plastic wrap and let to rest for 1 hour.
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Add together the potatoes to a pot and fill with water to just comprehend the potatoes. Stir in the salt and bring the potatoes to a boil.
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Turn the heat to low and continue cooking the potatoes until fork tender, approximately twenty minutes.
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While the potatoes are cooking, melt the butter in a large skillet over medium estrus.
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Add the onions to the pan. Cook until caramelized and golden brown, approximately 20 minutes.
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Drain the potatoes and transfer to a large bowl.
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Add together the onions, cottage cheese and cream cheese to the potatoes. Mash using a potato masher until well composite.
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Season with salt and pepper, to taste.
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On a lightly floured work surface, roll out the dough to approximately i/four inch thick. Cut out rounds with a 2 three/4-inch cutter. Identify on a blistering sheet, and cover with plastic wrap.
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Using your hands, lightly flatten the dough disk to stretch it out a bit.
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Place approximately 1 1/2 tablespoons potato filling in the centre of the dough and fold the top half down over filling, gently pressing to clasp out any air and seal by pinched the seam together.
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Render to baking sheet and embrace.
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Repeat with remaining dough and filling.
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Bring a large pot of salted h2o to a boil. Add four dumplings. Cook, stirring gently to avoid sticking to the lesser of the pot, until dumplings rise to the surface, almost four minutes. Using a slotted spoon, transfer to a plate lined with paper towels, and pat dry. Transfer to a serving platter, and cover with foil to keep warm.
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Repeat with remaining pierogies.
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Serve with melted butter, caramelized onions and sour cream, if desired.
Pierogies can be made in accelerate and frozen in a single layer, wrapped tightly in plastic wrap and sealed in an closed container for up to 2 months.
Serving: 0 chiliad , Calories: 149 kcal , Carbohydrates: 21 one thousand , Poly peptide: four g , Fat: five g , Saturated Fat: 2 k , Cholesterol: 24 mg , Sodium: 229 mg , Potassium: 229 mg , Cobweb: one k , Sugar: 2 g , Vitamin A: 180 IU , Vitamin C: three.iv mg , Calcium: 41 mg , Iron: one.2 mg
Source: https://thesuburbansoapbox.com/best-potato-pierogi-recipe/
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