On October 8 we celebrate National Pierogi Day, a perfect day to enjoy the delicious dumplings. However, Pierogis are a staple of Eastern European cuisine, with the most delicious of fillings: potato and cheese, potato and onion, cabbage, mushrooms and spinach. Also, Pierogi are often served with melted butter, sour cream, fried bacon crumbles, sautéed mushrooms and onions and/or green onion with other However, you can enjoy them with boiled, fried, or baked.
Recipe – Pierogi
Pierogi Dough Ingredients:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 large egg
- 1/2 cup sour cream
- 1/4 cup butter (softened)
Potato and Cheese Filling Ingredients:
- 2 cups mashed potatoes (about 4 medium potatoes)
- 1 cup shredded cheddar cheese
- 1 small onion, finely chopped
- 2 tablespoons butter
- Salt and pepper to taste
Instructions:
- In a large bowl, mix the flour and salt.
- In another bowl, combine the egg, sour cream, and softened butter.
- Add the wet ingredients to the dry ingredients and mix until a dough forms. You may need to add a little more flour if the dough is too sticky.
- Knead the dough on a floured surface for about 5 minutes until smooth. Cover with a damp cloth and let it rest for 30 minutes.
- In a skillet, melt the butter over medium heat. Add the chopped onion and cook until golden brown.
- In a bowl, combine the mashed potatoes, shredded cheddar cheese, and sautéed onions. Mix well and season with salt and pepper to taste.
- Roll out the dough on a floured surface to about 1/8-inch thickness.
- Use a round cutter (about 3 inches in diameter) to cut out circles of dough.
- Place a spoonful of the potato and cheese filling in the centre of each circle.
- Fold the dough over to form a half-moon shape and press the edges together to seal. You can use a fork to crimp the edges if desired.
- Bring a large pot of salted water to a boil.
- Drop the pierogis into the boiling water in batches, being careful not to overcrowd the pot. Cook for about 3-5 minutes, or until they float to the surface.
- Remove with a slotted spoon and drain.
- Heat a couple of tablespoons of butter or oil in a skillet over medium heat.
- Add the boiled pierogis and fry until golden brown and crispy on both sides.
- Serve the pierogis warm, topped with sour cream and perhaps some chopped chives or crispy bacon bits if you like.
Conclusion
Making pierogis from scratch can be a fun and rewarding experience, especially on National Pierogi Day! However, if you choose to stick with the classic potato and cheese filling or experiment with other varieties, homemade pierogis bring a special touch to any meal. The dough is soft and pliable, and the fillings are versatile, so you can adjust them to suit your tastes.
Once you’ve made and cooked your pierogis, they can be enjoyed in various ways—boiled, fried, or even baked. They pair can be perfect with sour cream, and you can add extras like sautéed onions, chives, or crispy bacon for extra flavour.
FAQs
Can I make gluten-free pierogis?
Yes, you can make gluten-free pierogis using a gluten-free flour blend. The texture might be a bit different from traditional pierogi dough, but it should still be delicious.
Can I use store-bought pierogi dough?
Yes, you can use store-bought dough if you prefer a quicker option. It’s available in some grocery stores, especially in areas with a large Eastern European community.
Are there vegetarian pierogi options?
Pierogi fillings are vegetarian, such as potato and cheese, sauerkraut, or spinach and feta. Just make sure to check any pre-made fillings or dough for hidden animal products if you’re strictly vegetarian.
