Pierogies are delicious European dumplings that are stuffed with potatoes, onions and cheese. They can be baked, boiled or fried depending on the way you want it. You can also prepare them ahead of time and freeze them. Make sure to boil them first for 2 minutes and coat them in oil, so that they don’t stick together. Just defrost them and reheat by boiling or sautéing them.
For the Dough:
400g all-purpose flour
1 teaspoon salt
1 tablespoon vegetable oil
1 beaten egg yolk – retain the white for use later
100ml water as required
For the filling:
750ml cooked mashed potato
100g farmer cheese or cottage cheese
200ml finely chopped onions
2 tablespoons butter
1 teaspoon sea salt
1/4 teaspoon pepper
Melted butter – optional
Sour cream – option
Sautéed onions, for serving
To make the dough, combine the milk, water, vegetable oil and yolk in a bowl. Whisk thoroughly.
Sift the flour into a large bowl and gradually pour the milk mixture in the center. Slowly fold the ingredients together using your hands or a wooden spoon. You may add more flour if it becomes too sticky.
Transfer the dough onto a well-floured surface and knead it for 3 minutes. Add more flour if the dough is still sticky. Cover the dough with plastic wrap and refrigerate it for 20 minutes.
To prepare the filling, melt the butter in a large pan and sauté the chopped onions until it is browned. Add the potatoes and cheese. Season it with salt and pepper.
Roll out the dough thinly on a well-floured board. With a pastry cutter, cut the dough into circles.
Place a teaspoon of filling at the center of each circle and fold the edges together. Seal the edges using egg whites.
To boil pierogies, place them in a pot with boiling water. Cook them in batches for 3-4 minutes or until they float to the surface. Transfer them to a plate and drain the excess water. If you want to fry them, sauté the boiled dumplings in butter until they are golden brown. You can also bake them by preheating the oven at 425F. Brush them with egg and bake for 20-30 minutes until they are golden brown.
Drizzle melted butter over the pierogies and serve with sautéed onion and sour cream.
Photo Courtesy Of: the prodigal untitled13