Potato Pierogies Recipe
Overview:
Potato Pierogies, pronounced as [peer-Oh-Gee], are a beloved dish with roots tracing back to European cuisine, particularly Polish and Russian traditions. Perfect for gatherings or cozy family dinners, these delectable dumplings offer a delightful blend of creamy mashed potatoes encased in a tender dough. Whether it’s a festive Christmas Eve celebration or a regular weeknight meal, Potato Pierogies promise to satisfy your cravings with every bite.
Key Information:
- Cook Time: 30 minutes
- Prep Time: 30 minutes
- Total Time: 1 hour
- Yield: Approximately 30-35 pierogies
- Calories: 41.6 per serving
- Rating: ⭐⭐⭐⭐⭐ (based on 29 reviews)
Ingredients:
- 2 eggs
- 1/2 teaspoon salt
- 2 cups all-purpose flour
- 2 ounces cream cheese
- Lukewarm water (as needed)
- Mashed potatoes (leftover works great)
- Onion (for sautéing)
- Sour cream (for serving)
- Olive oil (for boiling)
- Butter (for sautéing)
Instructions:
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Prepare the Dough:
- In a food processor fitted with the blade attachment, pulse together the flour and salt until well combined.
- Add the eggs and cream cheese to the processor. Run the processor until the mixture becomes crumbly, about 20 seconds.
- Gradually add lukewarm water through the tube while the processor is running, until the dough comes together into a ball. This should take about 6 seconds.
- If the dough is sticky, add a little more flour until it reaches a smooth consistency.
- Let the dough rest for 20 minutes.
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Roll and Cut:
- On a floured surface, roll out half of the dough to approximately 1/16 inch thickness.
- Use a glass or cookie cutter to cut out 5-inch circles from the dough.
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Fill the Pierogies:
- Place about 2 tablespoons of mashed potatoes (or your preferred filling) onto each dough circle.
- Fold the dough over the filling, ensuring that the edges are tightly sealed. If needed, lightly brush water along the edges to help them seal.
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Boil the Pierogies:
- Bring a large pot of salted water to a boil, adding a splash of olive oil to prevent sticking.
- Cook the pierogies in batches of 10, being careful not to overcrowd the pot. Stir gently to prevent sticking.
- Boil the pierogies for approximately 3 minutes, or until they float to the surface and are cooked through.
- Use a slotted spoon to remove the pierogies from the water and transfer them to a bowl.
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Sauté and Serve:
- In a separate pan, sauté sliced onions in butter until they are soft and caramelized.
- Toss the cooked pierogies in the sautéed onions and butter until they are evenly coated and slightly golden.
- Serve the pierogies hot, accompanied by a dollop of sour cream for dipping.
Tips and Variations:
- Customize Your Fillings: Get creative with your pierogi fillings! While mashed potatoes are classic, you can also try fillings like cabbage, cheese, fruit, mushrooms, or sauerkraut. Check out different recipes for inspiration.
- Herb-infused Dough: To distinguish between different fillings, consider adding herbs to one batch of dough and spices like paprika, curry, or cinnamon to another. This adds visual appeal and enhances the flavors.
- Make Ahead: Prepare the pierogies in advance and freeze them for later use. Simply boil them from frozen when ready to enjoy.
- Pan-Fry for Crispy Texture: After boiling, pan-fry the pierogies in butter and onions until they develop a crispy, golden exterior. This adds a delicious crunch to each bite.
Potato Pierogies are a labor of love, perfect for sharing cherished memories with family and friends. Whether you’re celebrating a special occasion or simply craving comfort food, these homemade dumplings are sure to impress with their comforting flavors and irresistible appeal. Enjoy the tradition of making and savoring these delightful Potato Pierogies! 🥟✨
