Homemade Pierogi Like Grandma Used to Make

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Pierogi in a skillet with butter and onions


These Homemade Pierogi with Potato & Cheese Filling are chewy and hearty–the final word family-friendly consolation meals!

Pierogi on a plate

I used to be requested to take part on this marketing campaign with Cabot Creamery as a member of the Healthy Aperture Blogger Network. I used to be compensated for my time.

If you had been fortunate sufficient to have a grandma from Eastern Europe, your physique might be a minimum of one-third pierogi.

Growing up in Western Pennsylvania, I spent many completely satisfied dinnertimes round my grandma’s desk, feasting on her dense, chewy, home made pierogi. Sometimes she tossed collectively a salad for the facet. But normally we simply dug straight into the bowl of the potato and cheese dumplings, tallying up what number of we ate and asserting it on the shut of the meal (I’m fairly positive my husband, whereas we had been nonetheless relationship, set a report of 20).

This pierogi recipe comes from my grandma. Like most grandmas, mine didn’t prepare dinner from written recipes, and he or she by no means shared precise measurements. But whereas we had been nonetheless fortunate to have her with us, numerous relations made pierogi together with her and cobbled collectively a recipe that’s fairly darn shut. So now my children can expertise them too.

Making home made pierogi is a labor of affection. I’m not going to name these “simple”, “no fuss”, or “fast” as a result of they’re not. What they’re is an final consolation meals–and, a minimum of for me, a time-machine again to my grandma’s eating room desk.

Plate of pierogi

This pierogi filling recipe is made with Cabot Seriously Sharp Cheddar Cheese. You could already use Cabot or have seen it within the grocery retailer, however right here are some things it’s possible you’ll not know in regards to the Cabot and their merchandise:

  • Cabot Creamery has been round for 100 years! Cabot is a co-operative, owned and operated by about 800 household farmers all through New England and New York.
  • 100% of the income return to the farmers within the co-operative.
  • Cabot makes cheese, Greek yogurt, bitter cream, cottage cheese, butter, and whey protein. 
  • Cabot cheddar cheese, made merely with milk, salt and cheese making cultures, is lactose-free.

Cabot cheese

How to Make Homemade Pierogi

How to Make Pierogi Filling

These are conventional potato and cheese pierogi. My sister-in-law provides diced bacon to her filling. My grandma additionally crammed pierogi with sauerkraut. 

To make potato and cheese filling, slice peeled russet potatoes into 1/2-inch-thick rounds. This helps them prepare dinner faster and extra evenly. Place in a medium saucepan, cowl with water, and set over medium-high warmth. When it involves a boil, proceed cooking for about 15 minutes or till potatoes are very tender. Remove from warmth and drain potatoes.

Homemade Pierogi Like Grandma Used to Make 1

Add cheese, butter, and salt proper to the saucepan and both mash by hand or use a hand mixer to mix till clean and fluffy.

Making Mashed potatoes

Transfer the potato combination right into a small bowl or baking dish, cowl, and refrigerate (the potato filling is less complicated to work with when it’s cooled).

Mashed potatoes in a bowl

How to Make Pierogi Dough

NOTE: These should not delicate, tender pierogi. This is thick, chewy pierogi dough–the sort I grew up consuming.

In a medium mixing bowl, mix bread flour and salt. Make a nicely within the heart and add eggs.

Making pierogi dough

Mix gently, including water as wanted, till the dough comes collectively (it’s possible you’ll not use the complete quantity of water, I normally have a number of tablespoons left).

Making pierogi dough


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Knead the dough by hand, both within the bowl or on a frivolously floured floor, simply till the dough kinds a agency ball, about 30-60 seconds. Lightly coat the ball in flour and canopy with plastic wrap (to forestall dough from drying out) and put aside for about an hour.

Pierogi dough

 

When dough is finished resting, minimize it in half. Keep one half coated within the bowl. If you could have a pasta machine, be happy to make use of it to roll out the dough (that’s what my genius sister-in-law does). Otherwise, end up the opposite half onto a frivolously floured work floor and roll it with a rolling pin. If it’s sticky, sprinkle slightly little bit of flour over it and work it in gently. Pierogi dough

Roll out the dough to about 1/8-inch thickness. (If the dough springs again rather a lot, enable it to relaxation about 10 minutes and take a look at once more.) Cut rounds within the dough with a 3-inch biscuit cutter or the highest of a glass or jar. Remove potato filling from the fridge. Using a spoon or tablespoon-sized cookie scoop, place a scant tablespoon of filling (a bit lower than a tablespoon) into the middle of every dough spherical. 

Rolling our pierogi

Gently fold edges collectively, pinching along with your fingers to realize a very good seal. 

Making homemade pieorgi

You may have to softly stretch the dough barely to get it up and over the filling to pinch collectively. Avoid getting filling within the seal or your pierogi could leak whereas cooking!

Making homemade pierogi

Re-roll your scraps, permitting your dough to relaxation if it’s tough to roll. Repeat steps with different half of dough.  You ought to get about two dozen pierogi. You can have filling left–eat it with a spoon!

Homemade Pierogi

 

Place pierogi on a baking sheet lined with parchment paper or a silicone baking mat. Freeze baking sheet of pierogi till agency after which switch right into a freezer bag or container till prepared to make use of.

Homemade Pierogi on a baking sheet

 

To prepare dinner, set a big saucepan of well-salted water over excessive warmth and produce to a boil. Meanwhile, soften a couple of half-stick of butter in a skillet and add 1/2 onion, diced or sliced (your selection), and prepare dinner over medium warmth till onions are browned. Carefully drop pierogis into boiling water (a half-batch at a time) and boil for five minutes. Transfer boiled pierogi into the skillet of butter and onions and toss to coat and hold heat.

Pierogi in a skillet with butter and onions

When all pierogi are boiled and buttered, serve!

Pierogis on a plate

Homemade Pierogi with Potato & Cheese Filling

Yield:
6

Prep Time:
Three hours

Cook Time:
5 minutes

Total Time:
Three hours 5 minutes

These Homemade Pierogi with Potato & Cheese Filling are chewy and hearty–the final word family-friendly consolation meals!

Ingredients

Pierogi Filling

  • 1 pound russet potatoes, washed and peeled
  • Four ounces Cabot Seriously Sharp Cheddar Cheese , shredded (half of an 8-ounce block)
  • 1 tablespoon butter
  • 3/4 tablespoon salt

Pierogi Dough

  • 2 cup bread flour
  • 3/Four teaspoon salt
  • 2 massive eggs
  • 1/2 cup water, (it’s possible you’ll not want the complete quantity)

Instructions

  1. Slice the peeled potatoes into 1/2-inch-thick rounds. Place them in a medium saucepan, cowl with water, and set over medium-high warmth. When it involves a boil, proceed cooking for about 15 minutes or till potatoes are very tender. Remove from warmth and drain potatoes.
  2. Add cheese, butter, and salt to saucepan and both mash by hand or use a hand-held mixer to mix till clean and fluffy. Transfer potato combination right into a small bowl or baking dish, cowl, and refrigerate (the potato filling is less complicated to work with when it is cooled).
  3. In a medium mixing bowl, mix bread flour and salt. Make a nicely within the heart and add eggs. Mix gently, including water as wanted, till the dough comes collectively (it’s possible you’ll not use the complete quantity of water, I normally have a number of tablespoons left).
  4. Knead by hand, both within the bowl or on a frivolously floured floor, simply till the dough kinds a agency ball, about 30-60 seconds. Lightly coat the ball in flour and canopy (to forestall dough from drying out) and put aside for about an hour.
  5. Line a baking sheet with parchment paper or a silicone baking mat and put aside.
  6. When dough is finished resting, minimize it in half. Keep one half coated within the bowl. If you could have a pasta machine, be happy to make use of it to roll out the dough. Otherwise, end up the opposite half onto a frivolously floured work floor. If it is sticky, sprinkle slightly little bit of flour over it and work it in gently. Roll out the dough to about 1/8-inch thickness. (If the dough springs again rather a lot, enable it to relaxation about 10 minutes and take a look at once more.) Cut rounds within the dough with a 3-inch biscuit cutter or the highest of a glass or jar.
  7. Remove filling from the fridge. Using a spoon or tablespoon-sized cookie scoop, place a scant tablespoon of filling (a bit lower than a tablespoon) into the middle of every dough spherical. Gently fold edges collectively, pinching along with your fingers to realize a very good seal. You may have to softly stretch the dough to get it up and over the filling to pinch collectively. Avoid getting filling within the seal or your pierogi could leak whereas cooking!
  8. Placed completed pierogi on the lined baking sheet. Re-roll your scraps, permitting your dough to relaxation if it is tough to roll. Repeat steps with different half of dough. You ought to get about two dozen pierogi. (You can have filling left–eat it with a spoon or put it aside for later!)
  9. Freeze baking sheet of pierogi till agency after which switch right into a freezer bag or container till prepared to make use of.
  10. To prepare dinner, set a big saucepan of well-salted water over excessive warmth and produce to a boil. Meanwhile, soften a couple of half-stick of butter in a skillet and add 1/2 onion, diced or sliced (your desire), and prepare dinner till onions are browned. Carefully drop pierogis into boiling water (a half-batch at a time) and boil for five minutes.
  11. When all pierogis are boiled and buttered, serve!
  12. Frozen pierogis could be saved for a number of months. Cover and refrigerate any leftover cooked pierogi and eat inside 3-Four days.

Nutrition Information:

Yield: 6

Serving Size: 6 Servings

Amount Per Serving:

Calories: 349 Saturated Fat: 6g Cholesterol: 85mg Sodium: 1074mg Carbohydrates: 50g Fiber: 3g Sugar: 1g Protein: 14g





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