Traditional Polish Pierogi Recipes

PIEROGI (POLISH DUMPLINGS)

Steps:

• To prepare the sauerkraut filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Add the drained sauerkraut and cook for an additional 5 minutes. Season to taste with salt and pepper, then remove to a plate to cool.
• For the mashed potato filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Stir into the mashed potatoes, and season with salt and white pepper.
• To make the dough, beat together the eggs and sour cream until smooth. Sift together the flour, salt, and baking powder; stir into the sour cream mixture until dough comes together. Knead the dough on a lightly floured surface until firm and smooth. Divide the dough in half, then roll out one half to 1/8 inch thickness. Cut into 3 inch rounds using a biscuit cutter.
• Place a small spoonful of the mashed potato filling into the center of each round. Moisten the edges with water, fold over, and press together with a fork to seal. Repeat procedure with the remaining dough and the sauerkraut filling.
• Bring a large pot of lightly salted water to a boil. Add perogies and cook for 3 to 5 minutes or until pierogi float to the top. Remove with a slotted spoon.

TRADITIONAL POLISH PIEROGI

Steps:

• Pour flour into large bowl and form a well in the center.
• Add water, egg, oil and salt into well and beat together with a fork (without mixing together with flour).
• Continue stirring while gradually adding flour until soft dough forms.
• Transfer dough to lightly floured surface and begin to knead until smooth and elastic. This should take around 8 minutes and continue to add flour to keep the dough from sticking.
• Place soft dough in a bowl and let sit 1 hour at room temperature.
• Peel potatoes and cut into 1-in pieces.
• Cook in large saucepan of salted water until tender, usually about 8 minutes.
• Drain. Then transfer to bowl and add cheese, salt and pepper and mash until smooth. Let cool.
• Add onion and butter to saucepan and cook over moderately low heat. Stir occasionally until the onions are golden brown.
• Remove from heat and season with salt and pepper.
• Halve dough, keeping the other half in bowl, and roll out on lightly floured surface (be sure not to over-flour or dough will not stretch) with a lightly floured rolling pin.
• Cut out rounds with a lightly floured cutter, a cup will work fine.
• Holding round in one hand, add small amount of mashed potato filling to the center and close dough around the filling.
• Brush edges with water and pinch together to seal or seal with a fork. Make sure you're not leaving any gaps or the filling could come out while cooking.
• Bring a 6-8 quart pot of salted water to a rolling boil.
• Add half of pierogi, stirring a couple times to make sure they aren't sticking together.
• After the pierogi float to the surface, cook 5 minutes longer.
• Coat cooked pierogi in caramelized onion topping and serve with sour cream!

HOMEMADE POLISH PIEROGI

Steps:

• In a large bowl, whisk eggs, water and salt until blended; gradually stir in flour. Transfer to a lightly floured surface; knead 10-12 times, forming a firm dough. Cover and let rest 10 minutes., For filling, in a small bowl, whisk egg, salt, sugar and pepper. Stir in cheese., Divide dough into 4 portions. On a lightly floured surface, roll each portion to 1/8-in. thickness; cut with a floured 4-in. round cookie cutter. Place 1 tablespoon filling in center of each circle. Moisten edges with water; fold in half and press edges to seal. Repeat with remaining dough and filling. , In a 6-qt. stockpot, bring water to a boil. Add pierogi in batches; reduce heat to a gentle simmer. Cook until pierogi float to the top and are tender, 2-3 minutes. Remove with a slotted spoon., In a large skillet, heat 1 tablespoon butter over medium-high heat. Add pierogi in batches; cook until golden brown, 1-3 minutes on each side, adding additional butter as necessary. If desired, serve with sour cream and chives.