My Grandma’s Home made Pierogi Recipe – Spend With Pennies. This Home made Pierogi recipe comes from my Grandmother. A young dough full of a tacky potato filling.
These crescent shaped-dumplings are identical to Babcia used to make utilizing elements which are most likely already within the pantry. Serve them scorching with a dollop of bitter cream for a savory aspect or important dish!
Serve them scorching with a dollop of bitter cream for a savory aspect or important dish!
Good Home made Pierogi
- This recipe comes from my Polish grandma and is one I made subsequent to her many instances.
- The elements are pantry elements you seemingly have available.
- These will be served as a aspect dish or a important dish.
- Consolation meals from the Previous World, perogies come out completely each time.
- They freeze superbly and cook dinner proper from frozen.
What Are Pierogi?
Pronounced ‘puh-row-gee’ this dish has a number of spellings, together with pierogie, perogie, or perogy. Any manner you spell it, pierogi (which is definitely plural however we do nonetheless name them pierogies) is one among Poland’s best dishes and an jap European favorite.
Merely made by filling a flour-based dough with a wide range of candy or savory fillings like blueberries, cottage cheese, and even sauerkraut. They’re boiled in water till they float after which pan-fried till golden brown.
This recipe is for fundamental potato and cheese perogies (pierogi ruskie) and is commonly served with bitter cream, caramelized onions, and butter.
Substances
DOUGH: Pierogie dough is totally different from pasta as a result of it’s softer and fewer dense, and can stay comfortable even after cooking.
To be able to get the precise consistency, I don’t suggest substitutions within the dough. Whereas some recipes include bitter cream, this recipe is made with out.
FILLING: These conventional pierogi are full of a really clean combination of potatoes and cheddar cheese with somewhat little bit of finely diced sautéed onions.
- Potatoes – The filling is mashed, so select a starchy potato corresponding to russet or baking potatoes for this recipe, simply as we use for mashed potatoes.
- Cheese – Finely shredded cheddar is added to the potatoes; it’s finest to shred the cheese your self from a block.
- Seasonings – White onion may be very finely diced and cooked in butter (ensure to not brown). My grandma all the time used white pepper to take care of the creamy colour, however you need to use black pepper if it’s all you’ve gotten.
Easy methods to Make Pierogi
Making this recipe takes time, so we put aside a day to make many batches. It’s enjoyable to do as a household and one of many reminiscences I grew up with.
- Make the Dough: Put together the dough (per the recipe beneath) and gently knead somewhat bit. Don’t overwork the dough and you’ll want to enable it to relaxation.
- Make the Filling: Prepare dinner the potatoes and cook dinner the onions in butter.
- Mash and mix with shredded cheddar cheese. Permit to chill.
- Roll the dough into circles 1/8″ thick and three″ in diameter.
- Fill every circle with the mashed potato filling and press the sides to seal.
Prepare dinner or Freeze: Prepare dinner the pierogies in keeping with the directions beneath.
Ideas for the Finest Pierogi
FILLING:
- Make sure the filling is mashed nicely so it is extremely clean.
- Make sure you shred your personal cheese, a sharper cheese could have extra taste.
- Don’t brown the onions, simply cook dinner gently.
- Combine the filling and, style it, and alter the seasonings as wanted.
DOUGH:
- Don’t overwork the dough, you need to knead it gently till it’s clean and pliable. For those who overwork the dough, it’ll turn out to be powerful and too elastic; it will trigger it to spring again when rolled out.
- The dough needs to be rolled 1/8″ thick and minimize into 3″ circles. For those who don’t have a 3″ circle cutter, strive a jar lid about 3″ huge.
- A second possibility for the dough is to pinch off a bit and roll it right into a circle about 3″ in diameter and 1/8″ thick (I weigh all of my dough and divide it into 65 items). That is how my grandma all the time made them and the way I often make them too.
- Make sure the half that’s pinched collectively is pinched fairly skinny so the dough isn’t too thick.
Easy methods to Prepare dinner Pierogi
Earlier than cooking the pierogi, cook dinner some finely diced or sliced onion in butter over medium-low warmth. You need the onion to melt however to not brown.
Boil: Whereas onions are cooking, carry a big pot of salted water to a boil. Add the pierogi and cook dinner till they float. As soon as they float, they’re carried out.
Panfry: Pierogi will be boiled and eaten, however we like to panfry them in butter to golden brown after boiling.
Easy methods to Freeze
As soon as assembled, pierogies are straightforward to freeze, and they’ll last as long as 3 months within the freezer! Place pierogi on a parchment-covered baking sheet in a single layer and freeze. As soon as frozen, place them right into a zippered bag with the date written on the surface. No have to thaw earlier than boiling!
Pair With…
Did you’re keen on these selfmade Pierogi? Depart us a remark and a score beneath!
Home made Pierogi
Attempt these tasty pockets of dough full of clean and creamy mashed potatoes and cheese!
Dough
- In a big bowl add add eggs, oil, salt, and 1 ½ cups of water. Combine nicely to kind a dough, including extra water if wanted.
- Knead the dough on a flat floor for about 4 to five minutes or till it turns into clean and pliable.
- Cowl the dough with plastic wrap and let it relaxation at room temperature for not less than half-hour or as much as 1 hour.
Filling
- Peel the potatoes and minimize them into 2-inch cubes. Place them in a big pot of salted water and produce to a boil. Prepare dinner the potatoes for quarter-hour or till fork tender.
- Whereas the potatoes are cooking, in a medium skillet over medium-low warmth, cook dinner the onions in butter till tender with out browning.
- As soon as the potatoes are cooked, place them in a big bowl and mash them. Add onions, cheese, and remaining butter. Proceed mashing till the potatoes turn out to be very clean.
Meeting *see be aware
- Utilizing half of the dough, roll it out ⅛” thick. Minimize out circles of dough utilizing a 3″ cookie or biscuit cutter.
- Scoop 1 ½ tablespoons of filling and roll right into a ball, place on the pierogi dough. Fold the dough over to kind a semi-circle and pinch the sides closed. Place on a baking sheet. Repeat.
- The pierogi can both be cooked or frozen at this level.
To Prepare dinner
- Warmth 3 tablespoons butter in a big skillet. Add diced onions and cook dinner on medium-low warmth till tender. Take away onions from the pan and put aside for serving.
- Deliver a big pot of salted water to a boil. Gently add pierogies and cook dinner till they float, about 2 to 4 minutes. Take away with a slotted spoon.
- Switch pierogies to the recent skillet (including extra butter if wanted) and cook dinner till browned on both sides, about 5 minutes.
- Serve heat with onions and bitter cream.
To be able to get one of the best consistency, I don’t suggest substitutions within the dough. Whereas some recipes include bitter cream, this recipe is made with out.
Don’t overwork the dough, knead it gently till it’s clean and pliable. For those who overwork the dough it’ll turn out to be powerful and too elastic; it will trigger it to spring again when rolled out.
Make sure the half that’s pinched collectively is pinched fairly skinny, so the dough isn’t too thick. Pinch the sting so it’s about the identical thickness because the dough. You’ll be able to trim the surplus with kitchen scissors if desired.
Filling
Select a starchy potato corresponding to russet or baking potatoes for the filling. Make sure you shred the cheese your self from a block.
Don’t brown the onions; cook dinner gently till tender.
As soon as combined, style the filling and alter the salt as wanted.
Rolling the Dough
A second possibility for the dough is to pinch off a bit and roll it right into a circle about 3″ in diameter and 1/8″ thick (I weigh all of my dough and divide it into 65 equal items).
That is how my grandma all the time made them and the way I often make them too.
Storing and Freezing
As soon as assembled, pierogi will be frozen as much as 3 months.
- Place pierogies on a parchment-covered baking sheet in a single layer and freeze.
- As soon as frozen, place them right into a zippered bag with the date written on the surface.
- No have to thaw earlier than boiling, cook dinner proper from frozen.
Energy: 109 | Carbohydrates: 14g | Protein: 4g | Fats: 4g | Saturated Fats: 3g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 1g | Trans Fats: 1g | Ldl cholesterol: 17mg | Sodium: 136mg | Potassium: 137mg | Fiber: 1g | Sugar: 1g | Vitamin A: 127IU | Vitamin C: 2mg | Calcium: 64mg | Iron: 1mg
Diet info offered is an estimate and can fluctuate primarily based on cooking strategies and types of elements used.
Course Dinner, Entree, Lunch, Primary Course, Facet Dish
Delicacies Polish© SpendWithPennies.com. Content material and images are copyright protected. Sharing of this recipe is each inspired and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my picture use coverage right here.
