Pierogi are a Polish dumpling that can be filled with a variety of things from mushroom and saurkraut, ground meat or potato and cheese to sweet versions such as cream cheese and cherries or prunes.
They are very simple to make but are quite time consuming. They are quite therapeutic to make though so set aside an afternoon, drag a friend in to help and knock up a batch of fluffy, delicious dumplings to enjoy.
I don’t claim that these are the most authentic version out there but they sure are tasty.
Makes approx 50
For the Dough:
- 3 cups plain flour, plus more for rolling and dusting
- 1 tsp salt
- 1 egg
- 2 Tbsp sour cream
- 1 cup room temperature water
For the Potato Filling:
- 1 large baking potato, diced into 2 inch pieces
- 1 small onion, finely chopped
- 1 clove garlic, grated
- ½ tsp salt and a few grinds freshly ground black pepper
- Small handful chopped fresh parsley
- 4 spring onions, finely chopped
- 2 Tbsp sour cream
To Make the Dough:
- On a clean work surface, place all of the flour into a pile. Stir in salt then make a well in the centre of the flour. Crack the egg into the centre along with the sour cream. With a fork, start stirring the eggs and sour cream into the flour pulling the edges toward the centre. Then gradually add the water a little at a time as you continue to stir with a fork. You may not use all of the water so check texture and slowly incorporate another half cup of water. The texture should be soft and only just sticky to the touch.
- Sprinkle flour over the top of the dough ball and surrounding counter and with a scraper or a palette knife, scrape the dough from the counter over onto floured surface and continue this process adding flour as needed until you have a soft, pliable easy-to-handle dough that does not stick to the rolling pin.
- Using a rolling pin, roll the dough mass out to 1/16th inch thin.
- As you roll, keep flouring the counter under the dough so when it is completely rolled out, none of the dough mass sticks to your counter.
- Using a 3 inch round pastry cutter, dip the cutter in flour if needed then cut out the circles as close to each other as possible. After filling this batch, gather up the scraps and roll back out and cut more circles. Finally roll up the last of the scraps and cut one last time. The dough is soft enough to get rolled out three times but no more. Also try to keep the dough covered with a slightly damp cloth to keep the dough from drying out.
- The final count should be approximately 50 circles.
To Make the Potato Filling:
- Boil potatoes in salted water for 10-15 minutes until tender, then drain and place back into the pan. Mash the potato then remove to a bowl and set aside.
- In the same pan, melt butter over medium heat and add onion, garlic, salt and pepper and cook 3-5 minutes until tender. Remove from heat and add to the mashed potatoes along with the parsley, spring onions and sour cream. If not filling right away, refrigerate until needed.
To Fill, Prepare and Cook the Pierogi:
- Place 1 tsp of the filling in the centre of a circle of dough that you have cut with the cutter spreading it out into the shape of an oval. Have a small cup of water close by and with a pastry brush, lightly wet the outside of the circle half way around. Then lift the dough circle in your hand and pull the edge of the dry side to the edge of the wet side together in the centre and pinch tight. Then work from the centre out and pinch the rest closed, poking any filling back in as you go. Set the finished pierogi on a parchment-lined sheet pan.
- Place a medium to large pot of water on to boil as you finish the remaining pierogi. Have a large sauté pan on a burner with the melted butter on medium low.
- Once you have made as many as you plan on making, place about ten at a time into the boiling water (checking to make sure that they haven’t stuck to the bottom of the pot) and boil until they float (about 2-3 minutes). Then cook for an additional minute and remove with a strainer. Immediately add to pan with melted butter. All you are doing with this step is coating them in butter so they don’t stick to each other. Toss in the pan of butter for about 30 seconds and remove to a platter. Repeat for all of the pierogi you intend to cook.
- In a large skillet over medium high heat, melt butter and add onions and cook for about 4-5 minutes until slightly browned. Remove to a bowl and set aside.
- Using the same pan over medium heat, melt butter and add cooked pierogi. Cook flipping occasionally until browned on both sides, about 5-8 minutes.
- Serve pierogi with sour cream and sautéed onions.