How to Make Pierogi: Best Pierogi Recipe
If you are a fan of dumplings, chances are you already know what pierogi is. It is a kind of Polish dumpling that is made with delectable filling wrapped with pieces of dough. The pierogi filling itself can be either sweet or savory. Hence, it has gained much popularity all over the world.
Are you curious to know how this delicious dish is made? Lucky for you, it is a fairly easy process and definitely worth the try since there is nothing better than homemade pierogi!
Ingredients for savory Polish dumplings (at most 30):
For the Dough:
|Flour||3 cups (375 g)|
|Salt||½ tsp. (3 g)|
|Boiling water||¾ cup (176 ml)|
|Cold water||¼ cup (59 ml)|
|Oil||½ tsp. (2.5 ml)|
For the Savory Filling:
|Russet potatoes||1 ½ pounds (680 g)|
|Extra-sharp cheese (grated)||2 ¼ cups (281 g)|
|Salt||¼ tsp. (1.5 g)|
|Black pepper||¼ tsp. (0.5 g)|
|Ground nutmeg||1/8 tsp. (0.5 g)|
How to Make Pierogi Dough
- Sift the flour and salt using a sieve to get rid of any lumps.
- Add your boiling water to the flour mixture and mix with a wooden spoon to create a crumbly dough.
- Now let the dough sit for 5 minutes and cover with a clean tea towel.
- Uncover the bowl and pour in the cold water and work the dough with a wooden spoon.
- Let the dough rest once more for about 15 minutes and keep it covered to avoid a hard dough.
- It’s time to hand knead the dough in oil or butter for about 5-10 minutes to form a smooth, even ball.
- Let your dough ball rest for another 15-20 minutes while you prepare the filling.
How to Make Pierogi Filling
- Wash the potatoes and peel off the skins.
- Chop the potatoes into 1-inch cubes.
- Cook the potato cubes in boiling water for about 10 minutes over medium heat.
- Don’t forget to put the lid on!
- Drain the potatoes and sauté them on a dry pot to get rid of excess moisture.
- Mash the potatoes using a potato masher, ricer, hand mixer or even a fork to get an even fluffy mixture.
- Add in your favorite cheese, and other ingredients and give a final mix!
Note: Since the recipe calls for sharp cheeses, you could use yellow/white cheddar to get a “cheesy” flavor. Cottage cheese and cream cheese are popular choices too but you can use any type of cheese you prefer.
How to Stuff the Pierogi
- Rolling the dough out
Get back to the dough and place it on a floured surface to divide it into two halves. Roll out the halves to a thickness of 1/8 of an inch (3 mm) using a heavy rolling pin. Make sure you get the thickness right because anything thinner is likely to tear and anything thicker will make it hard to work with. Use a pasta maker if it seems easier.
- Cutting the dough in circles
Using a tool of your choice, which can be anything from a cookie cutter to the rim of a drinking glass, cut out circles from the rolled dough. Your goal should be to get the maximum number of circles possible. Once done, roll out the leftover dough scraps and extract more circles from that.
- Adding filling
Put the circles out on a plate and in the center of each, place a teaspoon of your filling. If you wish to keep your pierogis from bursting while being cooked, avoid putting excess filling. Feel free to refrigerate or freeze leftover filling in airtight containers.
- Giving the “dumpling” shape
To form the dumpling shape, brush a tiny amount of water around the rim of the circles and fold the dough in half, over and about the filling. It should resemble a semi-circle. Gently squeeze out any air from the center and then have the lips sealed, pressing with your fingers or a fork.
How to Cook the Pierogi
Cooking them is fairly simple. In a large pot full of water, add a little salt and 1 teaspoon of oil. Bring to a boil and put the pierogis in it. When you notice them floating on the surface, cook for another 3 minutes. Take them out when the dough looks soft and cooked.
Many also like fried pierogis which only requires you to heat up 1 tbsp. of butter in a pan (using medium heat) and adding a bunch of the pierogi dumplings to it. Cook either sides of the pierogis for 3-4 minutes and then take them off the heat when they brown lightly.
Serve and garnish these pierogis as you like. They taste great whether they have been fried or boiled. So, we hope you enjoy these delicious homemade pierogis!