Pierogies are not only more delicious homemade but also super versatile and completely customizable!! Pierogies are also very freezer friendly and provide quick meals, make some today!!!
Ingredients and Variations
Ingredients: filling – Russet potatoes, cottage cheese, Sharp cheddar cheese, onion powder, Kosher salt and white pepper. Dough – all purpose flour, Kosher salt, eggs and water.
Variations: Use any potato you like, Kraut, cabbage, onions, ham, sausage, bacon and any cheese can be added to customize your filling.
Pierogies
4
servings30
minutes40
minutesPolish dumplings full of cheesy potato goodness!
Ingredients
- Dumpling Dough
4 cupa 4 all purpose flour
1 tsp 1 kosher salt
2 2 large whole eggs, beaten
1 cup 1 room temp water
- Filling
5 lbs 5 potatoes
16 oz 16 cottage cheese
1 tsp 1 kosher salt
1/2 tsp 1/2 white pepper
water, enough to boil the potatoes in
48 cubes 48 cheese – for the centers
Directions
- Peel and dice potatoes, Cook in water until fork tender, drain, mash with cottage cheese, 1 teaspoon salt. 1 teaspoon onion powder and a half teaspoon of white pepper. Put into a bowl, cover and refrigerate until cold.
- Dough – Add flour and salt to bowl and mix together, add eggs, butter and water mix until a dough is formed and knead for 7 minutes. Cover dough with plastic wrap and refrigerate for at least 30 minutes or overnight.
- Cut dough into quarters and roll out a quarter section as thin as you can get it (1/8 inch thick or so), cut into rounds about 3 inches. Drop a tablespoon of filling into the palm of your hand and form around a cheese cube, put into the center of each dough round, using water wet the entire edge of the dough and pinch together forming a dumpling. Set aside on a floured surface. Use parchment paper in between layers if stacking
. Do NOT stack on top of each other without parchment or wax paper. Freeze in a single layer on a baking sheet, then place into a freezer bag and freeze for up to 6 months if desired or cook them right away by boiling them in salted water for 3 minutes or until they float to the top. Drain and fry in a pan with butter or oil. - To use from frozen, pull out the desired amounts and put directly into salted boiling water and boil until they float to the top, about 5 minutes and drain well. Next, fry in a pan with butter or oil until golden brown and serve with a sprinkling of sea salt flakes, fresh chives, a dollop of sour cream and polish sausage, kraut, cabbage or onions, maybe some grainy mustard if desired.
