Calling all pierogi lovers and those seeking a taste of Eastern European comfort food! This Easy Homemade Pierogi recipe delivers delicious results with a simple dough and two classic fillings: cheddar mashed potato and caramelized onions with sauerkraut.
A Pierogi Primer:
- Polish Dumpling Delight: Pierogi (pronounced puh-row-gee) are delectable dumplings filled with savory or sweet ingredients, a staple in Polish cuisine and a beloved dish across Eastern Europe.
- Endless Variations: The beauty of pierogi lies in their versatility. This recipe offers two traditional fillings, but possibilities are endless – explore options like cheese, meat, or even fruit fillings!
- Boiled and Fried Perfection: Once filled, pierogi are boiled and then pan-fried, creating a perfect textural contrast – soft and tender on the inside, with a beautiful golden-brown and crispy exterior.
Beyond the Basics:
- Simple Dough: The dough requires minimal ingredients and comes together easily in a food processor.
- Two Classic Fillings: This recipe provides instructions for both potato and sauerkraut fillings, allowing you to recreate these traditional favorites.
- Make-Ahead Friendly: Pierogi can be boiled and frozen for later use, making them a perfect meal prep option.
Building Your Perfect Pierogi:
Pierogi Dough:
- 2 cups all-purpose flour
- 1 large egg
- 1 tablespoon olive oil
- 1 teaspoon salt
- ¼ cup warm water (more or less as needed)
Cheddar Mashed Potato Filling:
- 5 russet potatoes, peeled and boiled
- ¼ cup butter
- ¼ cup milk (more or less as needed)
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
Caramelized Onion and Sauerkraut Filling:
- 2 tablespoons butter
- 1 yellow onion, thinly sliced
- 1 (14.5 oz) can sauerkraut, drained
- Salt and pepper to taste
Instructions:
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Make the Dough: In a food processor, combine flour, egg, olive oil, and salt. Pulse a few times until crumbly. Slowly stream in warm water, pulsing in between additions, until a dough ball forms. Knead briefly on a lightly floured surface until smooth and elastic. Cover and let rest for 30 minutes.
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Prepare the Fillings:
- Mashed Potato: Mash the boiled potatoes with butter, milk, and cheddar cheese. Season with salt and pepper.
- Caramelized Onion and Sauerkraut: In a skillet, melt butter and cook onions over medium heat until softened and caramelized. Stir in sauerkraut and cook for a few minutes more. Season with salt and pepper.
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Roll and Fill: On a lightly floured surface, roll out the dough to a thin sheet (about ⅛ inch thick). Use a 3-inch round cookie cutter to cut out circles. Place a spoonful of filling in the center of each circle. Fold the dough over to form a half-moon shape and crimp the edges with a fork to seal.
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Cook the Pierogi: Bring a large pot of salted water to a boil. Carefully add the pierogi and cook for 3-4 minutes, or until they float to the surface. Remove with a slotted spoon and drain.
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Pan-Fry (Optional): Heat a skillet with butter or oil over medium heat. Add the pierogi and cook for 2-3 minutes per side, or until golden brown and crispy.
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Serve and Enjoy: Serve pierogi warm with your favorite toppings, such as sour cream, fried onions, or melted butter.
Tips:
- Leftover pierogi can be boiled, pan-fried, or baked for later consumption.
- You can experiment with different fillings – explore options like ground meat, vegetables, or even fruit fillings like blueberries.
- For a richer dough flavor, substitute some of the water with mashed potatoes.
Final Thoughts:
This Easy Homemade Pierogi recipe is a testament to the deliciousness and versatility of this Eastern European comfort food. With its simple dough, classic fillings, and satisfying cooking methods, this recipe is sure to become a favorite in your kitchen. So ditch the store-bought pierogi and embrace the joy of making your own!
