Why make pierogi?
Pierogi are a classic Polish dish which are not only simple and easy to make but also can be made with many combinations of fillings and they are of course, most importantly, very delicious!
Either boiled or fried in a pan, pierogi are tasty and fun. They will definitely impress you're guests. This recipe is for a traditional potato and cheese filling. In line with tradition, eggs are not used in this recipe which makes the dough a bit tougher to make but the results won't dissapoint. And to top it off, it's nice and cheap so it will keep your stomach as well as your wallet full. Yum.
Ingredients
Serves 5-6
For the dough.
- 450g all-purpose flour
-1/2 tsp salt
-175ml freshly boiled water
-60ml cold water
-1/2 tsp vegetable oil
For the filling.
-3-4 large potatoes
-1 small onion
-100g soft Farmers cheese
-1tsp vegetable oil
-5g butter
-20ml butter
-50ml milk
-1tsp salt
-1tsp ground black pepper
Preperation
1) First prepare the dough by sieving the flour into a large bowl to remove any clumps and add air. Add the salt and mix.
2) Pour the hot water into the bowl while stirring thoroughly with a fork. Break up and clumps that form until the mix is flaky. Cover with a soft cloth and set aside for at least 5 minutes.
3) After 5 minutes, remove the cloth and add the cold water. Break up any more clumps and cover again for a further 15 minutes
4) When 15 minutes are up, its time it get your hands dirty (please make sure your hands are actually clean when cooking!!!). Add the oil and transfer the mixture to a clean, hard counter. Knead and pound the dough until it is a soft stretchy consistency. You should know when it is done as it will feel malleable and easy to craft.
5) Take a rolling pin, and roll the dough out until its a few millimeters thick. Too thick and the pierogis will be chewy and a bit raw, and too thin and the dough will tear and blister.
6) Now it's time to start making the filling. Finely chop the onion and fry off until golden brown in a little oil. While the onions are frying, peel and chop the potatoes. Add to plenty of boiling water and cook until they are soft.
7) While the potatoes are cooking, prepare the discs of dough. They should be a few inches wide - the circumference of a medium wine glass is ideal. Use the glass to punch out the discs and then collect the excess, re-roll and cut discs until all the dough is used.
8) When the potatoes are finished cooking, drain the water, add the milk, butter, onion and salt and paper to taste. Mash the potatoes for a smooth and soft texture without any lumps.
9) Use a teaspoon to add potato and cheese to the center of each disc. Carefully pick up the disc, fold and crimp the edges with the thump and forefinger. Once the pierogis are assembled they are then ready to cook. Fry in a little oil or boil for 5-6min until the dough is cooked throughout.
Serve with sour fresh and ground black pepper. Enjoy!
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