Polish Pierogi / Perogies
Recipe Information
Polish Pierogi
Cultural Context
Pierogi, originating from Poland, are dumplings filled with various ingredients, traditionally made by hand. They are a staple in Polish cuisine, often served during festive occasions and family gatherings. The dish symbolizes comfort and togetherness, with each family having its own cherished recipes. Today, pierogi have gained popularity worldwide, with numerous variations reflecting local tastes and ingredients.
cottage cheese
🥗Healthier: ricotta cheese
💰Cheaper: cream cheese
Ricotta offers a similar texture with fewer calories.
butter
🥗Healthier: olive oil
💰Cheaper: margarine
Olive oil provides healthy fats while being versatile.
potatoes
🥗Healthier: sweet potatoes
💰Cheaper: mashed cauliflower
Sweet potatoes add nutrients and a different flavor.
sour cream
🥗Healthier: Greek yogurt
💰Cheaper: plain yogurt
Greek yogurt reduces calories while maintaining creaminess.
Place whole potatoes into a pot and fill with enough water to cover. Bring to a boil over medium-high heat and cook until tender for about 20 minutes.
Drain and cut into half. Press and push through the cooling rack over a medium-sized bowl.
In a small bowl microwave and melt the butter. Add the cream cheese and stir until well blended. Pour over the hot mashed potatoes and add the rest of the filling ingredients. Mix until incorporated.
If a bit chunky, use an immersion blender. Press pulse to chop. Be careful not to over blend, otherwise, it will be gluey. Refrigerate to cool completely until ready to use.
Measure and mix the milk, water and melted butter in a measuring cup.
In a bowl of a stand mixer, add the flour and salt, mix with dough hook attachment.
Add the wet ingredients, and mix until smooth for about 5 minutes or by hand for 10 minutes.
Cover and let it stand and rest for 20 to 30 minutes.
On a floured flat surface or use a large wooden chopping board, divide dough into 4 pieces. Cover the 3 pieces and set them aside.
Using a rolling pin, thinly roll the first piece out onto a floured surface to about 1/16" thickness.
Use a 3” to 3.5" diameter round cookie cutter to cut circles from the dough. Collect scraps and set them aside for re-rolling later.
Brush the edges around the circles with a little water.
Using a tablespoon size ice cream scoop with a trigger or use a tablespoon measuring spoon. Scoop one tablespoon of filling into the center. Fold the dough over the filling into half-circles.
To form and mould the pierogi, pull the 2 edges together and pinch tightly or pinch twice to ensure a tight seal. Cook or freeze the pierogi.
Over medium-high heat, bring a pot of water to a rolling boil and add about a tablespoon of salt. Add fresh or frozen pierogi.
Cook for about 4 to 5 minutes or until they float and tender. Remove from the pot with a slotted spoon.
You can serve it right after boiling, drizzle with olive oil or melted butter.
Chop bacon and add in a frying pan to cook until crispy. In the same frying pan with bacon fat, cook the sliced onion until tender and caramelized.
Pan-Fry the pierogi with bacon fat or butter over medium heat for 1 to 2 minutes on each side or until golden brown.
Top with caramelized onions, crispy chopped bacon and chopped fresh parsley. Serve with sour cream.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Allergens
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