Dinner Favorites · Pasta · Vegetables / Side Dishes

Potato and Cheese Pierogi

True story: up until last week, I have never tried a Pierogi, much less attempted to make one. So how, inquiring minds want to know, did I find myself making 10 dozen of them last Sunday evening?

The answer, believe it or not, is surprising simple – J and I were inspired after catching an episode of “Diners, Drive-Ins, and Dives”, and when I casually mentioned that I’d never had them, he suggested that we make some.

And oh-by-the-way he could then have a few dozen to take to work for the Holiday party they were having the next day.

Am I imagining things, or did he have an ulterior motive? Hmmmmm.

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A word from the wise: this is a time-consuming project, albeit a very tasty one. The recipe states that it takes an hour and a half  – which it might, if you’re a professional pierogi-maker… I, however, am not. Allow several hours, and recruit other suckers friends to assist, it will go much more quickly.

Potato and Cheese Pierogi – adapted from Food Network
Pierogi Dough:
4 pounds all-purpose flour
1 tbs. olive oil
2 large eggs
1/2 tsp kosher salt
3 1/2 cups warm water (110 degrees F)
Nonstick cooking spray

Mashed Potato Filling:
2 pounds red potatoes (I used russets)
Kosher salt
4 oz butter
4 oz cream cheese
3 oz sour cream
1 tbs granulated garlic
1/2 tsp onion powder
1/2 tsp black pepper
1/2 tsp white pepper
1 pound soft European farmer’s cheese
Milk to thin, if necessary
Nonstick cooking spray

For the pierogi dough: In the bowl of a stand mixer fitted with a dough hook, add the flour, olive oil, eggs, salt and 2 1/2 cups warm water. Start the mixer on slow for a minute, and then switch to high for another couple of minutes until the dough pulls away from the bowl. Then slow the mixer down to medium speed and slowly add the remaining 1 cup warm water. Once the water is absorbed, return the mixer to high and let the dough beat for 10 minutes.

Remove from the bowl. Cut the dough into 4 pieces. Form into balls, spray with nonstick spray, wrap in plastic wrap and let rest in a warmer area for 20 minutes.

Spray the counter or large cutting board with the nonstick spray and begin to roll the dough with a rolling pin. Roll until a consistent thickness of 1/4-inch. Then spray with nonstick spray. (If it gets too thin, that’s ok as you can re-ball and roll out again.) Use about a 3-inch circle cutter and press down hard and give a slight twist to completely separate from the rest of the dough, continue this throughout the entire piece.

Remove the scraps and in-betweens, save, re-ball and re-roll. Then flip the circle cut-outs; they are ready to be stuffed.

For the mashed potato filling: Boil the red potatoes, leaving the skin on, in a stock pot with 2 tablespoons kosher salt. Once the potatoes are soft, drain off the water and place in the mixer bowl with the dough hook or paddle attachment. Add the butter right away so it will start to melt. Then add the cream cheese, sour cream, granulated garlic, onion powder and black and white peppers into the bowl and mix on a medium speed. Mix until smooth and free of all lumps. Now add the farmer’s cheese and mix on high for a couple minutes until a little fluffy. Season with kosher salt. Loosen with milk if necessary. Let cool.

Line a baking sheet with parchment paper and spray with nonstick spray (so the delicate dough doesn’t stick. Place about 1 teaspoon of the potato and cheese filling in the center of all the cut-outs. (I like to use a bamboo skewer or large toothpick to remove the filling from the spoon to keep your hands clean.) Then pick up the dough with two hands and fold over the filling. Slightly pull out both sides at the base of the fold, then continue to pull, then pinch, and form and seal as you continue around the half moon. Double check for any areas that aren’t smooth or completely sealed. Repeat. Place on the prepared baking sheet.

In a large saucepan bring three-quarters of a gallon of water to a rapid boil. One by one, drop in the pierogis. Par-boil them until they float, about 5 minutes. Then place them back on a greased baking sheet to let cool.

To serve: Cover the bottom of a saute pan with olive oil over medium-high heat. Once the oil is hot, saute the pierogis; they should sizzle once they hit the oil. After a minute or so, flip them, looking for a golden brown color. Plate with sauteed onions (if desired) and a side of sour cream for dipping. Drizzle with the butter and sprinkle with the parsley. Enjoy!

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