The Classic Pierogi (Potatoes and Cheese)

The classic pierogi, originating from Eastern Europe, particularly Poland, holds a history steeped in tradition and culinary excellence. These delectable dumplings symbolize comfort food at its finest, evolving over generations to become a beloved dish worldwide.

Ingredients for The Classic Pierogi (Potatoes and Cheese):

Flour
Potatoes
Cheese (typically farmer's cheese or cheddar)
Butter for sautéing

How to Make The Classic Pierogi (Potatoes and Cheese):

Begin by preparing a dough mixture using flour, water, and a pinch of salt, then roll it out into thin sheets.
Boil and mash potatoes, mixing in cheese to create a flavorful filling.
Cut the dough into circles, place a spoonful of the potato-cheese mixture in the center of each circle, and fold the dough over to form a half-moon shape.
Seal the edges firmly, ensuring no filling escapes during cooking.
Boil the pierogi until they float, then sauté in butter until golden brown for a crispy finish.

Different Approaches to Making The Classic Pierogi (Potatoes and Cheese):

Variations in making pierogi abound, allowing for personal twists to this timeless recipe. Some opt for different cheeses or add ingredients like onions or herbs to the filling for added depth of flavor. Additionally, pierogi can be boiled, fried, or even baked, each method offering a unique texture and taste.

The key to perfecting The Classic Pierogi lies in achieving the delicate balance between a tender dough casing and a flavorful, creamy potato-cheese filling. Whether served as a main course, side dish, or snack, these dumplings encapsulate the essence of comfort and tradition in every savory bite.

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The Classic Pierogi (Potatoes and Cheese)


The Timeless Charm of Classic Pierogi: A Fusion of Potatoes and Cheese are deliciously savory with a bit of a tangy bite, and the perfect European comfort food!

Prep: 45 mins

Cook: 10 mins

Serves: 32 Pierogi

Ingredients

Pierogi dough

3 ½ cups all-purpose flour, plus extra for your work surface
2 teaspoons salt
1 ¼ cup of room temp water
1 egg, whisked
2 tablespoons olive oil

Filling

1 cup prepared mashed potatoes
1 cup sauerkraut, drained and patter dry of excess brine
¼ cup grated white cheddar cheese (optional)
Salt, to taste
Black pepper, to taste
Pinch white pepper
1 tablespoon finely chopped parsley

Garnish/Optional Topping

2 tablespoons butter (to be melted in hot skillet)
Crispy bacon, chopped
Sauteed/caramelized onion


Preparation

1.To prepare your pierogi dough, add the flour and salt to a large bowl, and whisk to blend; pour in the water as well as the whisked egg and the olive oil, and using a wooden spoon, mix together until a shaggy mass forms; use your hands to then gather up the dough in the bowl until it comes together, then bring it out onto a lightly floured work surface and knead it for a couple of minutes until smooth and soft, sprinkling with a bit of additional flour if too sticky.

2.Cut the dough ball in half (for easier rolling) and wrap each half in plastic wrap, and set aside at room temp for at least 1 hour.

3.Prepare your filling by combining all of the filling ingredients in a medium-size bowl, seasoning to taste; set aside.
Prepare a large baking sheet (or two) with wax paper dusted with flour, and have that ready for your assembled pierogi.

4.To prepare the pierogi, place one of the dough ball halves on your floured work surface, and roll the dough nice and thin, roughly ⅛” thick; then, using a 3 ¼” cutter, cut as many circles from the dough as you can, discarding the scraps (you can re-roll the scraps and cut them out, but they may yield tougher pierogi.)

6.To fill, add a slightly heaping teaspoonful of filling to the center of each dough circle, and seal the pierogi by folding the dough over to create a semi-circle shape; press sealed, and using a fork or your fingers, go around to make sure the dough is pressed closed, creating a little crimp.

7.Place the the prepared pierogi onto your prepared flour-dusted wax paper, and repeat with the other half of the dough/filling ingredients.

8.Once all the pierogi are filled, bring a pot of salted water to the boil, then working in batches, add some pierogi into the pot; cook the pierogi for roughly 3 to 4 minutes, or until they float for about 1-2 minutes, then remove them with a slotted spoon to hold on a platter.

9.To fry and serve, add about 2 tablespoons of butter to heavy bottom pan, and once hot, add in a batch or pierogi, frying them for a few minutes on both sides until golden, and serve topped with crispy bacon and/or onions, if desired.

Tips

*Use your leftover mashed potatoes: If you happen to have some mashed potatoes already on hand, then perfect! You'll really only need about 1 cup worth. If not, simply microwave one or two russet potatoes until tender, scoop out the flesh, mash or rice it, then add a bit of butter and salt to season.

*Drain your sauerkraut well: Be sure to drain your sauerkraut well before adding it into the mashed potato mixture, as you don't want to introduce liquid into the mix. You can even pat it dry a bit, to remove excess vinegar/brine.

*Add a hint of cheese for a rich, savory note: Adding some cheese to the potato mixture is not mandatory, and I only add about ¼ cup worth. I've noticed it offers a nice little note that works well in the savory mixture that is barely noticeable yet somehow adds some depth of flavor.

*Use a wax paper dusted with flour to prevent sticking: I like to line one of my large baking sheets with wax paper that is dusted with flour to place my prepared pierogi on. They can be a bit delicate when raw, and this helps prevent sticking.

*Fry in a bit of butter before serving: Once boiled, I like to heat a heavy-bottom skillet with some butter in it, and once melted, I add in the pierogi and allow them to become golden-brown on each side for a few minutes.

*How to freeze homemade pierogi: Once you assemble the pierogi, you can place them in a single layer on some wax paper dusted with flour into the freezer to freeze; then, place them into ziplock bags, and when ready to enjoy, cook in boiling water and proceed according to instructions.

*Tasty toppings for pierogi: I love a little crispy bacon sprinkled over top of my prepared pierogi, caramelized onions are delicious as well.




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