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I think we can file pierogies under comfort food. These pillowy filled dumplings come from Central and Eastern European regions. Typical fillings include potato (most popular), sauerkraut, meat, cheese, and fruits. Honestly, the options are endless.
My sister in law and I would make dozens of these every fall. Our favourite fillings included potato and sauerkraut, but then we'd add bacon and cheddar, or mushrooms and onions. We really were creative when it came to combining fillings.
Once filled and boiled you can either serve them on a platter drenched in melted butter. Or, fry them in butter with onions and bacon then serve with a side of sour cream. I've also seen them deep fried, although I think anything can be deep fried!
I have to ask - who remembers the pierogi song from Sesame Street? If you're as old as I am you should, check it out here and let me know if you remember it.
A few tips to make the perfect pierogi...
Do not add too much flour to dough since this will make the dough tough.
Once the pierogi floats to the top of boiling water they are done.
Try not to over crowd in boiling water, cook in batches if necessary
To freeze - place on cookie sheet one layer at a time, once frozen place in freezer bag.
Make sure you let dough rest before rolling out.
When sealing, make sure potato does not get in between edge of dough, this will prevent them from opening while boiling.
Recipe
Makes Approx 30
Dough
1 egg
1/4 cup full fat sour cream
1/2 cup water
1/2 cup milk
1 tsp salt
3 - 3 1/2 cups all-purpose flour
1. Whisk together egg, sour cream, water, milk, and salt in large bowl. Into wet mixture combine flour with a wooden spoon, one cup at a time. Once dough comes together and no longer sticks to sides of bowl turn out onto lightly floured surface.
2. Using a bench scraper turn remaining flour into dough until it's soft and no longer sticky. Knead for about 6-8 min, adding in additional flour so the dough doesn't stick to the surface. Once dough is smooth and elastic - wrap in plastic wrap and let sit while you make the filling.
Filling
2 1/2 lbs potato, peeled and cut into quarters
1/4 cup butter
1/4 cup cream cheese
1/2 cup cheddar cheese
Salt and Pepper to taste
1. Boil potatoes in salted water until tender, drain.
2. Mash potatoes in pot with potato masher until smooth.
3. While mashed potatoes are still hot, add butter and cheeses. Cover pot with lid and let sit about 5 minutes, this will soften the cheese.
4. After 5 minutes stir potatoes with wooden spoon until everything is completely incorporated.
5. Let cool to room temperature.
To Assemble
1. Roll dough out with rolling pin on a lightly floured surface until about 1/8" thick. Let sit about 5 min - I do this just to allow the dough to rest. Using a round cookie cutter or glass approx 2 1/2" in diameter cut out circles.
2. Cut out as many circles as possible. Gather dough scraps together, rolling them out again, and continue cutting.
3. Roll filling into 1 1/2 inch balls, place them in the center of each dough circle. Hold a circle in your hand, bring together edges, making a half moon shape and seal edges. Place on a floured tray until all dough circles are filled.
4. Cook and serve or freeze up to 3 months.
Here is where I adapted the recipe from. My friend Martha shows you how to incorporate the dough, keep in mind my recipe has different measurements.
Let me know how your pierogies turned out, and be adventurous with the fillings!
