Description
Polish pierogi from Michael Symon showcase comfort and tradition in a delightful culinary journey. Handcrafted dumplings filled with creamy potatoes and tangy cheese invite home cooks to explore hearty Eastern European flavors you’ll savor with each memorable bite.
Ingredients
Scale
Main Ingredients:
- 3 ¾ pounds (1.7 kg) baking potatoes
- 4 ½ cups (510 grams) cheddar cheese, finely shredded
- 6 cups (750 grams) all-purpose flour
- 2 eggs, beaten
Liquid and Fat Ingredients:
- 2 cups (480 milliliters) cold water, divided
- 6 tablespoons (90 milliliters) canola or vegetable oil
- ⅓ cup (75 grams) softened butter, divided
- 2 tablespoons (30 grams) butter, or as needed for frying
Seasoning and Additional Ingredients:
- 2 teaspoons salt
- Salt to taste
- White pepper to taste, or very fine black pepper
- 1 medium white onion, finely diced
- 1 onion, diced or thinly sliced
- Sour cream (optional, for serving)
Instructions
- In a spacious mixing bowl, combine flour, whole eggs, vegetable oil, salt, and 360 milliliters (1½ cups) of water. Adjust water quantity as needed to create a cohesive dough mixture.
- Transfer the dough to a clean, flat surface and knead thoroughly for 4-5 minutes until achieving a smooth, elastic consistency.
- Cover the dough with plastic wrap and allow it to rest at room temperature for 30-45 minutes, enabling gluten development.
- Peel potatoes and dice into 5-centimeter (2-inch) uniform cubes. Submerge in salted water and boil for approximately 15 minutes until fork-tender.
- In a separate skillet, melt 30 grams (2 tablespoons) of butter over medium-low heat. Sauté chopped onions until translucent and softened, without browning.
- Transfer boiled potatoes to a large mixing bowl. Mash thoroughly, incorporating melted butter, shredded cheese, and caramelized onions until achieving a smooth, creamy texture.
- Roll out half the prepared dough to 6-millimeter (¼-inch) thickness. Use a 7.5-centimeter (3-inch) circular cutter to create uniform dough rounds.
- Place approximately 22 grams (1½ tablespoons) of potato filling in the center of each dough round. Fold dough over to create half-moon shapes, carefully sealing edges by pinching.
- Prepare a large pot of salted water and bring to a gentle boil. Carefully introduce pierogies and cook for 2-4 minutes until they float to the surface.
- Remove boiled pierogies using a slotted spoon and drain excess water.
- Melt additional butter in a skillet over medium heat. Sauté pierogies for 3-5 minutes per side until golden brown and crispy.
- Garnish with caramelized onions and serve immediately with a dollop of sour cream.
Notes
- Soft, pliable dough comes from thorough kneading, creating a delightful smooth texture that makes these pierogi irresistible.
- Get creative with fillings by mixing traditional potato and cheese with unexpected ingredients like crispy bacon, tangy sauerkraut, or earthy mushrooms for a flavor adventure.
- Invest in a pierogi press to guarantee perfectly uniform shapes that look professionally crafted and cook evenly every single time.
- Prep Time: 1 hour
- Cook Time: 40 minutes
- Category: Dinner, Appetizer, Snacks
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 350
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 80 mg