Pierogi Ruskies: Potatoes.
The Polish are genius this isdumplingheaven!
A great weekend project cook some now, freeze some for later.
Prevent screen from sleeping
They cook from frozen!!
A Pierogi Ruskie recipe
Im so excited to be bringing you this Pierogi recipe!
Id eat them every day if they didnt tip the scales in the wrong direction.
They are, to say the least, one of the most delicious things Ive eaten this year!
What are Pierogi?
Pierogi are Eastern European stuffed dumplings that are usually boiled.
This potato and cheese-filled Pierogi recipe Im sharing today is a meatless kind popular in Poland.
What they taste like:Pierogis are heartier and heftier than Asian dumplings likegyozaandChinese potstickers.
The dumpling wrapper is thicker and the filling is often rich.
The dumpling itself is also bigger and heavier, and often topped with a sauce of melted butter.
Ingredients in Pierogi
Very, very few!
Potatoes Use all-rounder potatoes so they mash up fluffy and creamy.
The most common potatoes at regular stores will be fine theyre stocked because theyre great all-rounders.
Cheese I use cheddar but any good melting cheese youd happily put in yourgrilled cheeseis fine.
Give mozzarella a miss.
While it melts great, it doesnt have enough flavour.
Authenticity note Pierogi is traditionally made with quark, a mildly tangy European cottage cheese.
Quark is not something Ive seen frequently in Australia.
Cottage cheese is probably the best substitute.
Butter Use unsalted so we can add the right amount of salt.
Pierogi DUMPLING DOUGH
Flour Just plain / all-purpose flour.
Large egg From a carton labelled large eggs (they should weight around 55-60g/2 oz).
Butter Melted into the water that I accidentally left out of the phot.
ONION BUTTER SAUCE
You could serve the Pierogis will just melted butter and youd swoon.
But its even better with a sauteed onion sauce which is common with traditional Polish Pierogis.
How to make Pierogi
Pierogis are easier to wrap thangyozaandpotstickers.
Because Asians like pleating which can take practice to master.
The Polish just press to seal.
Use store-bought round Asian dumpling wrappers instead.
The wrappers are thinner but it works a treat!
Boilpotatoes in salted water, starting with the potatoes in cold water.
Because otherwise the outside of the potatoes cook too much and start to crumble before the inside is cooked.
Mash & mix Pass the potatoes through a potato ricer or mash using a regular potato masher.
Then mix in the butter, cheese, salt and pepper.
The cheese wont melt it melts when the pierogis is boiled!
Cool Spread out on to a tray.
Cover with cling wrap, pressing so it is fully in contact, so the filling doesnt sweat.
Cool on the counter (about 30 minutes) then refrigerate until cold (1 hour+).
it’s possible for you to do this the day before.
Its also easier to wrap the dumplings because the potato is firm.
Its easy to manage because its a small amount and the dough is soft.
(You know I do!)
Dry Whisk the flour and salt in a mixing bowl.
Add wet Make a well in the centre.
Then add melted butter with warm water plus the egg.
Mix to combine using a spatula it will be a rough, shaggy dough.
Knead Scrape out onto a lightly floured work surface.
Knead for 5 minutes until the dough becomes smooth.
Use the bare minimum flour as needed to prevent it from sticking to your hands and the work surface.
(Too much flour = drier stiffer dough = more difficult to roll out thinly).
Rest Wrap with cling wrap and leave on the counter for 30 minutes.
MAKING THE PIEROGIS
Roll outthe dough on a lightly floured surface to 3mm / 1/8 thickness.
Cut outrounds using a 7.5 cm / 3 cutter.
Dipfinger with water and run along edge of half the circle.
Prevent screen from sleeping
This will help seal securely.
Folddough over to enclose the filling then press the edges together.
Seal firmlyby pinching to make slight dents, the traditional look of pierogis.
You should get ~30 pierogis.
A nice big batch cook some now, freeze some for later!
HOW TO COOK PIEROGIS
Boil like pasta!
Just check that you dont crowd the pot.
Pierogis needs space to bounce around!
I cook 8 in a medium pot, and up to 12 in a wider pot.
Tips below for batching cooking larger quantities.
Saute onion first Saute chopped onion in butter until golden on the edges.
1 large onion is enough for 30 pierogis because they are only sparingly scattered with onion, like pictured.
Cook onion will keep for 5 days in the fridge, or freezer for 3 months.
Boil 5 minutes Bring ~3 litres/quarts of water to the boil with 1 tablespoon of salt.
Its important to use salted water so you get some seasoning into the pierogis wrapper as it cooks.
Reserve water Dip a jug into the water and scoop out 1 cup water.
Were going to use a bit of this water to make the sauce.
If you just mixed water + butter together, it stays water.
Scoop out or drain Then use a slotted spoon to transfer pierogi into a bowl.
Or, you could drain in a colander if you are not using the water to cook more.
Butter sauce Using a largish pan, melt 25g butter (1 1/2 tablespoons) over medium heat.
Tossfor 1 minute, still on the stove, until the pierogis are coated in the butter sauce.
Larger batch Just scale up the butter, onion and water.
At this stage, its easy to eye-ball it.
And I wouldnt discourage the use of even more butter!
Serve Slide onto a serving plate, scraping out every drop of butter.
Sprinkle with parsley, add a dollop of sour cream.
Eat and be happy!
Leftovers are perfect for freezing you’re free to cook from frozen!
You could even use a large pot.
Drain well in a colander and transfer into a serving bowl.
Serving pierogis
Cooking part done, its time to enjoy them!
Even this self-confessed Cheese Lovin Carb Monster needs something fresh to cut through all that richness!
Try a classiclight vinaigrettewith leafy greens or any steamed vegetables.
Hope you love this as much as we do!
Its been raining pierogis in our kitchen!!!
Who ever imaged a discount dog would experience such things!
