THE VERY BEST POTATO PIEROGI RECIPE
Authentic Polish Potato Pierogi recipe straight from my grandfather's kitchen. This is the real deal when it comes to the BEST Potato Pierogi recipe around.
Provided by Kellie
Categories Dinner
Time 1h15m
Number Of Ingredients 13
Steps:
- In the bowl of a stand mixer fitted with a dough hook, 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 1 hour.
- Add the potatoes to a pot and fill with water to just cover the potatoes. Stir in the salt and bring the potatoes to a boil.
- Turn the heat to low and continue cooking the potatoes until fork tender, approximately 20 minutes.
- While the potatoes are cooking, melt the butter in a large 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 the onions, cottage cheese and cream cheese to the potatoes. Mash using a potato masher until well blended.
- Season with salt and pepper, to taste.
- On a lightly floured work surface, roll out the dough to approximately 1/4 inch thick. Cut out rounds with a 2 3/4-inch cutter. Place on a baking sheet, and cover with plastic wrap.
- Using your hands, lightly flatten the dough disk to stretch it out a bit.
- Place approximately 1 1/2 tablespoons potato filling in the center of the dough and fold the top half down over filling, gently pressing to squeeze out any air and seal by pinched the seam together.
- Return to baking sheet and cover.
- Repeat with remaining dough and filling.
- Bring a large pot of salted water to a boil. Add 4 dumplings. Cook, stirring gently to avoid sticking to the bottom of the pot, until dumplings rise to the surface, about 4 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.
- Repeat with remaining pierogies.
- Serve with melted butter, caramelized onions and sour cream, if desired.
Nutrition Facts : Calories 149 kcal, Carbohydrate 21 g, Protein 4 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 24 mg, Sodium 229 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
PIEROGI DOUGH
This makes the classic dough for Polish dumplings, which can be filled with potato and cheese, cabbage, or other fillings
Provided by iguana
Categories Polish
Time 1h15m
Yield 24 Pierogies
Number Of Ingredients 5
Steps:
- Mix all ingredients together lightly in bowl.
- Knead until smooth.
- Let rest, covered, 30 minutes.
- Using half of the dough at a time, roll out to 1/8 inch thickness.
- Cut circles with biscuit cutter or floured glass.
- Fill with a golf-ball sized hunk of filling (described separately), pinch to seal.
- Boil 5-8 minutes, until floating.
- Fry in butter until crisp.
HOMEMADE PIEROGI
Pierogi, dumplings stuffed with a filling, make for a wonderful change-of-pace side dish. -Diane Gawrys, Manchester, Tennessee
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 6 dozen.
Number Of Ingredients 16
Steps:
- In a food processor, combine flour and salt; cover and pulse to blend. Add water, eggs and butter; cover and pulse until dough forms a ball, adding an additional 1 to 2 tablespoons of water or flour if needed. Let rest, covered, 15 to 30 minutes., Place potatoes in a large saucepan and cover with water. Bring to a boil over high heat. Reduce heat; cover and simmer until tender, 10-15 minutes. Meanwhile, in a large skillet over medium-high heat, saute onions in butter until tender; set aside., Drain potatoes. Over very low heat, stir potatoes until steam has evaporated, 1-2 minutes. Press through a potato ricer or strainer into a large bowl. Stir in cream cheese, salt, pepper and onion mixture; set aside., Divide dough into 4 parts. On a lightly floured surface, roll 1 portion of dough to 1/8-in. thickness; cut with a floured 3-in. biscuit cutter. Place 2 teaspoons of filling in center of each circle. Moisten edges with water; fold in half and press edges to seal. Repeat with remaining dough and filling., Bring a Dutch oven of water to a boil over high heat; add pierogi in batches. Reduce heat to a gentle simmer; cook until pierogi float to the top and are tender, 1-2 minutes. Remove with a slotted spoon. In a large skillet, saute 4 pierogi and onion in butter until pierogi are lightly browned and heated through; sprinkle with parsley. Repeat with remaining pierogi. Freeze option: Place cooled pierogi on waxed paper-lined 15x10x1-in. baking pans; freeze until firm. Transfer to an airtight freezer container; freeze up to 3 months. To use, for each serving, in a large skillet, saute 4 pierogi and 1/4 cup chopped onion in 1 tablespoon butter until pierogi are lightly browned and heated through; sprinkle with minced fresh parsley.
Nutrition Facts : Calories 373 calories, Fat 22g fat (13g saturated fat), Cholesterol 86mg cholesterol, Sodium 379mg sodium, Carbohydrate 38g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein.
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