There’s been quite a few times that we’ve discussed pierogi on this website. I can’t help it, it’s just one of my favorite comfort foods.
It’s one of those things that takes a good chunk of time, but you can make them in bulk and freeze the extras.
Pfft, just kidding. There’s no extras in our house.. ever.
And really, what’s not to love about the savory blend of potatoes, cheese and sour cream? These were kicked up a notch with some shredded raw onion and mustard for a touch of extra flavor.
How you make these is up to interpretation. You can knead by hand or use a mixer. You can roll by hand or use a pasta roller. You can use a cup or this super convenient pierogi press.
Just be sure that after you’re done boiling the pierogi you throw them in a sautee pan with some butter and let those bad boys get brown. It makes all of the difference!
- 3 cups all-purpose flour
- 1 cup water
- 1 large egg
- 2 teaspoons olive oil
- 1 teaspoon salt
- 1½ pound russet (baking) potatoes, peeled and diced
- 2 cups coarsely grated sharp Cheddar
- 1 cup sour cream
- 2 tablespoons shredded, raw onion
- 1 tablespoon mustard
- salt and pepper to taste
- Combine dough ingredients and mix until flour is wet. Then use your dough hook to knead for two minutes, until the ball of dough is formed.
- Mix flours together and add the other ingredients to a well in the center. Begin by stirring in the center, mixing the eggs with the other ingredients to break them up, and slowly adding the flour. Knead until a smooth elastic dough is formed. Allow it to sit, covered, while you make the filling.
- Peel, dice and boil your potatoes until fork tender. Remove from heat.
- Blend together potato and the remaining filling ingredients.
- When ready to use, roll your dough out on a floured surface. Use a cookie cutter or cup to cut circles in the dough. Place a spoonful of filling in each circle. Fold one edge over the other to form a crescent shape. Pinch ends together with a fork to form a seal. Be sure that the edges are completely sealed; otherwise your filling will leak as your boiling the pierogies and it’ll get messy.
- Alternatively, you can use a pierogi press (like in the pictures), making it a hundred times easier.
- Put a pot of water on the stove with a pinch of salt. Drop your pierogies into the boiling water for a few minutes to cook them. They will float to the surface when they are ready.
- Scoop them out and allow them to sit in a colander to get the excess water off.
- I recommend browning them in melted butter to give them a crisp texture and a nice rich color.
- You can freeze them by lining them up on a cookie sheet and putting them in the freezer. After they harden, separate and freeze them in portion sized bags