Moms Best Pierogies Recipes

THE CLASSIC PIEROGI (POTATO AND CHEESE)

Steps:

• Cook potatoes in salty water until you can easily pierce them with a fork. Drain water from cooked potatoes. Mash them with some warm milk and butter. Mix in cheese.
• Whisk eggs with sour cream and milk until you get an even texture.
• To the liquid ingredients, add in flour and salt.
• Knead the dough by hand or by using a standing mixer. Allow dough to rest for 10 minutes once fully kneaded and elastic.
• Roll out the dough on a well floured surface. Cut circles out of the dough using a cookie cutter or a floured glass cup.
• One by one, spoon filling into dough dough. Fold the dough over to create a quesadilla or empanada shape. Pinch edges together with your fingers to seal the filling inside.
• Flour the surface where you plan to place pierogi. Note: You can freeze the pierogi at this point and save them for later.
• Bring 3 quarts of water to a boil. One by one, add pierogi into the boiling water. Once they float to the top (10-15 minutes into the cooking), they are fully cooked.
• In a buttered pan, sauté onion to a golden brown. Add pierogi to pan. Fry sides of pierogi to a golden brown.

POTATO PIEROGI

Steps:

• Make the dough: In a medium bowl, whisk egg. Add sour cream, and whisk until smooth. Add milk and 1 cup water, and whisk until combined. Slowly add about 3 cups flour, and stir with a wooden spoon to combine.
• Turn dough out onto a well-floured surface and work in about 1 cup flour as you knead. Use a plastic scraper to lift dough as it will stick to the counter before flour is worked in. Continue kneading for 8 to 10 minutes, working in another 1/2 cup flour. The dough should be elastic in texture and no longer sticky. Be careful not to add too much flour, as this will toughen dough. Place dough in a lightly floured bowl and cover with plastic wrap and let rest while you prepare filling.
• Make the filling: Place potatoes in a large pot, and cover with cold water. Add salt. Place over high heat, and bring to a boil. Cook until fork-tender. Drain and mash with a potato masher. Add 4 tablespoons melted butter and the cheeses, and continue to mash until well incorporated. Season with salt and pepper to taste. Place a large pot of salted water over high heat, and bring to a boil. Lay a clean linen towel on your counter, and evenly distribute cornmeal on it to prevent sticking.
• On a floured surface, roll out dough to about 1/8 inch thick. Using a glass or cookie cutter measuring 2 1/2 inches in diameter, cut out as many circles as possible. Gather dough scraps together, rolling them out again, and continue cutting.
• Form filling into 1 1/2-inch balls, and place a ball in the center of each dough circle. Holding a circle in your hand, fold dough over filling, and pinch the edges, forming a well-sealed crescent. Transfer to linen towel. Continue this process until all dough circles are filled.
• Place pierogi in boiling water in batches. They will sink to the bottom of the pot and then rise to the top. Once they rise, let them cook for about a minute more. Meanwhile, drizzle platter with remaining 8 tablespoons melted butter. Remove pierogi from pot, and transfer to platter to prevent sticking. Serve immediately.

MOM'S BEST PIEROGIES

Steps:

• Sauté onions with the butter in a medium sized skillet until translucent.
• Boil potatoes in a large pot of water until they are soft (about 8 minutes).
• Drain.
• Add the cubed cheese and sautéed onions/butter to the drained potatoes and mash (the cheese will melt and combine with the potatoes and onions).
• While potatoes are boiling, combine all dough ingredients and knead on a board or table top for about 5 minutes or until dough does not stick to your hands.
• Add more flour as you knead if necessary.
• Separate dough into two pieces and cover bowl with a towel or plastic wrap.
• Allow dough to rest for 20-30 minutes.
• While dough is resting, make balls (about the size of a walnut) out of the potato mixture by rolling the mixture between the palms of your hands.
• Place balls on a waxed paper-lined pizza sheet or board and place another sheet of waxed paper on top.
• Set aside.
• Roll out one of the two dough pieces gently on a lightly floured board or table top.
• Flour dough sparingly as you roll it out, so it doesn't stick to the rolling pin.
• Flip the dough over from time to time as you roll it out until it is about 15 inches in diameter (dough should be about 1/8 inch thick).
• Repeat with second piece of dough.
• Cut out dough circles using a drinking glass or cup that is about 2 3/4 inches in diameter.
• Flour your finger tips as you go along.
• Place a potato ball in the middle of each dough cut-out.
• Gently pull the dough over the potato ball and carefully seal ends of dough so it forms a semi-circle (you can seal by pinching end of dough with fingers or you can seal with the end/tines of a fork).
• Make sure there are no air bubbles in the pierogies.
• Boil pierogies on low heat in a large uncovered pot of water (add a teaspoon of oil to water first).
• Boil in batches, 10-15 pierogies at a time, 5 minutes per batch.
• Pierogies will float.
• Drain pierogies and transfer to serving bowl.
• You can pour melted butter and/or extra sautéed onions over top, or serve with dollops of sour cream on top of each pierogi.