Pierogi are large noodle pockets filled with savory ingredients, most commonly cheese and mashed potato. The origin of the pierogi is not clear; however, their similarity to dumplings suggests the presence of an Asian influence. In America, communities of European immigrants helped popularize the pierogi. While Americans are used to a simple filling of potatoes and cheese, variations include using meat, hard-boiled egg, or nearly any leftovers. In addition, they can be made sweet with fruit fillings. Pierogi are most often boiled before being pan-fried in butter, like in this recipe, but also can be baked. They can be served as an appetizer, side dish, snack, or dessert.
Recipe Servings: 4
Ingredients
Dough:
- 5 cups all-purpose flour, plus extra to dust platter and work surface
- 1 tsp salt
- 1 cup water
- 3 large eggs
- ½ cup butter, softened
Filling:
- 2 tsp olive oil, more as needed
- 2 small shallots, chopped
- 2 cups cooked mashed potato
- ¼ tsp salt
- ⅛ tsp ground black pepper
- 2 tsp green onions, chopped
- 4 qts water
Directions
- In a food processor, pulse together flour and salt. Add water, eggs, and butter. Continue pulsing until the mixture forms a dough. Remove the dough and allow to rest, covered, for 30 minutes.
- Dust a large platter with a bit of flour and set aside.
- Place the oil in a skillet set over medium-high heat.
- Add the shallots to the hot oil and sauté them for 3–4 minutes until translucent. Remove from heat.
- Stir together the mashed potato, shallots, salt, pepper, and green onions in a bowl.
- Roll the dough to an ⅛-inch thickness on a lightly floured surface. Use a cookie cutter or other round object to cut 3-inch rounds from the dough.
- Place a heaping tablespoon of filling on each round of dough, fold the round in half, and seal the edge by crimping it using the tines of a fork.
- Place pierogi on the flour-dusted platter.
- Bring a large pot of water to a rolling boil.
- Boil the pierogi in batches to avoid overcrowding.
- Remove pierogi from the water using a slotted spoon once they float to the surface.
- Return the skillet used to sauté the shallots to medium heat, adding more oil if needed, and fry the boiled pierogi in the hot oil in batches until golden and slightly crisp on the outside while remaining soft and creamy inside. This step is optional.
For Dough:
For Filling:
For Assembly:
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