Potato and Cheese Pierogi2013-01-12
- Yield : 50-60
- Servings : 10
- Prep Time : 30m
- Cook Time : 15m
- Ready In : 45m
Pierogi is a popular Polish dish, really easy to make and very popular both as a main course or as a starter. However, I’ve found that the basic recipe works wonderfully as a snack with almost any kind of filling, and that includes leftovers! You can make quite a few at a time.
The original and most common Pierogi filling though, is mashed potato. Other variations of fillings that you can try are potato and cheese with finely chopped mushrooms, cabbage, cauliflower and even minced meat.
Below is my version. Can’t resist adding a little bit of spice, though as I understand from a Polish girl who comes to my yoga class, theirs has none at all.
- 250 g potatoes, peeled
- 50 g processed cheese, cubed
- 300 g all-purpose flour
- 2 eggs
- 3/4 tsp salt
- 1 onion chopped very fine
- 1 clove garlic
- salt and pepper to taste
- water as needed
- 2 onions cut long for garnish (optional)
Boil the potatoes in a large pot of salted water. Cook until tender but still firm, about 15 minutes, drain and set aside.
Meanwhile, combine the flour, eggs and salt. Mix in a little water at a time until dough is somewhat stiff.
Make balls about the size that fits in your palm and roll out to a thickness of about 1/4 inch. Using the mouth of a drinking glass, make circular cuts. Reuse the leftover dough, roll again and repeat as many times as you need to finish all the dough. Set aside.
For the filling:
Sauté the pressed garlic and the onions till just pale golden. Set aside.
Mash together the potatoes, cheese, salt and pepper to taste. Add the fried onion. Mix evenly again.
Fill each little flour circle with 1 to 2 tablespoons of the mixture, fold over and seal the edges.
Now bring a large pot of water to boil and carefully drop the half moons in one at a time; stir gently. Don’t over fill the vessel, they must have place to float.
They are done when they float to the top.
Sauté the long cut onion till golden brown for the garnish. Eat piping hot with either sour cream or a spicy tomato salsa. I like to sprinkle mine with a little Tabasco.
Sometimes Pierogi are made before hand and shallow fried lightly in olive oil before serving.
Before boiling, you can even store them for a day or two in the refrigerator. Be sure to remove and bring back too room temperature before cooking though.