Wikipedia just told me that sour cream is served with sweet perogi while savory pierogi are served with bacon fat or bacon bits. I knew it was a good idea to marry a Polish boy. I asked said boy one weekend that I wanted to make pierogi. His eyes lit up like it was Christmas. I asked him what kind he wanted.
I was surprised at how easy they were to make. I was scared for some reason that they wouldn’t come out right, but I get scared a lot when I cook or bake.
Traditional Potato & Cheese Pierogi
Source Recipe Here
- 2 1/4 cups flour
- 1/2 tsp salt
- 2 eggs
- 1/3 cup water
- 1 lb russet potatoes, peeled and cubed (I didn’t peel them in this recipe and I should have. Whoops)
- 3oz (or more, I’m not looking, promise) grated cheddar cheese
- 1 tbsp dried chives
To make dough combine flour and salt. Add beaten eggs and water. Mix dough until it comes together and can form a ball. Wrap ball in plastic wrap and place in fridge for at least 30 minutes.
Next, make the filling. Boil potatoes until soft. Mash with grated cheese, chives and salt/pepper. Take a big spoonful and immediately consume. Add more cheese. Lots of cheese.
Here comes the fun part. If you have a Polish (or Eastern European) husband, make sure he helps you with this part. Generously flour a cutting board or counter top with flour. Roll ball of dough into a cylinder. Cut it in half and roll them both out so you can make 12 dough balls from each cylinder. Just keep cutting the dough in half until you do that.
Flatten the little dough balls with the palm of your hand. Husband can do this part. Then, using your fingers, spread the dough out, like you’re making a mini pizza. Repeat with all the dough balls. Then place an extra large tablespoon of the potato mixture and place in the middle of your mini pizza. Fold pierogi in half and using a fork crimp the edges. It’s ok if some of the mixture leaks out, it’s not fragile like other types of dumplings.
To cook the pierogi bring a big pot of boiling water to boil. Again, spousal support is needed here. Place saute pan on another burner and add a lot of butter to the pan. Boil 4-5 pierogi in water until they float to the surface then place in the saute pan and cook on both sides until golden deliciousness. Repeat with the rest.
Serve with some sauteed onions and in this case, German mustard. Bacon fat optional.