Originating in Poland, pierogi was once considered to be “peasant food” but these delicious morsels have overcome the stigma and are immensely enjoyed worldwide. However, the fact remains, they’re very inexpensive to make and the flavor is divine…
Stuffed with various sweet or savory fillings, these freeze well and can be made ahead of time for quick week-night dinners.
Basic Dough:
2 cups all-purpose flour
1/2 teaspoon salt
1 large egg
1/2 cup sour cream
1/4 cup butter, room temperature
Filling:
1 cup warm mashed potato
1 cup sharp cheddar cheese, shredded
Finish
1/4 c. butter
2 lg shallots, thinly sliced
Prepare the dough- mix flour & salt to combine, add the egg, gently work in the sour cream and butter until it forms a rough, sticky ball.
Gently knead the dough (do NOT add extra flour) until it’s moist but not “sticky” in texture.
Wrap in plastic wrap and refrigerated for at least an hour (or up to 2 days).
Prepare Filling:
Combine the warm mashed potatoes and cheese until well mixed and melted, season with salt and pepper as needed. Let it cool.
Roll the pierogi dough out (the dough should be about 1/8th of an inch thick, remember, these are dumplings!), Cut with a round biscuit cutter. Place a tablespoon of filling in the center, then seal the edges.
Once filled the pierogi can be frozen or cooked in boiling salted water. They’re done when they float to the top. To finish them off, saute the sliced shallots in butter, add the cooked pierogi (drained, of course!) to the pan and brown lightly. Serve immediately with applesauce, sour cream or any other toppings you prefer.
Other Pierogi Filling Ideas:(always ensure the fillings are room temp or cold before filling the pierogi dough, you don’t want to start cooking the dough prematurely as it ruins the texture.)
Savory:
- Spinach & Eggplant (exactly what it sounds like, add a bit of minced garlic)
- Philly Cheesesteak (tiny bits of leftover steak chopped finely, mixed with provolone cheese, peppers, onions)
- Onion Chutney
- Blushing Beet Pierogis (1 Tablespoon Olive Oil, 1 Medium Red Onion, Diced, 1/3 Cup Sauerkraut, Drained, 1/2 Pound Peeled, Cooked and Cubed Yukon Gold Potatoes, 1/2 Pound Peeled, Cooked and Finely Chopped Red Beets, 1/4 Cup Plain Greek-Style Yogurt, Salt and Pepper to Taste)
- Sweet Potato (mashed sweet potato, 2 slices bacon chopped, 1 scallion chopped)
Sweet
- Lemon Blueberry (make a sauce by simmering the following together: 1 pint blueberries, 1/4 cup sugar, 1 tablespoon lemon zest, 1 teaspoon powdered sugar, 1/2 teaspoon nutmeg, 1/2 teaspoon cinnamon) let it cool before filling
- Blintzes (1 1/2 cups cottage cheese or ricotta, 1 large egg, beaten, 3 tablespoons sugar, 1/4 teaspoon cinnamon, 1/2 teaspoon vanilla extract, 1/4 cup currants or raisins)
You’re only limited to your imagination!
