Potato and Cheese Pierogi
For the filling :
medium russet potato
onion sliced then caramelized
Salt and black pepper
butter, for frying
For the dough :
tsp of salt
water, or as needed to bring the dough together
How to Make Potato and Cheese Pierogi
- Unpeel and boil the potatoes until soft. After adding cheese, onion, salt, and pepper, mash everything together. Cover up and set aside until cool.
- In a food processor, prepare the dough by pounding everything (except water) together or by blending in a bowl using your hands. Pour out just enough water to get it to bind it into supple, workable dough. Drape it in Clingfilm and let stay for about 30 minutes. This will have the gluten relaxed and make it easy for you to knead the dough.
- Rolling, even out the dough to 5mm thick and then cut circles. Top with a dollop of potato filling each. Draw the dough around the filling and tuck together at the top. Next, work the pattern around the edges.
It might be easier to work with less stuffing initially but try to slowly increase it to make nice, plump pierogi.
- Either freeze them or boil right away. Just cook until they float and the dough is fully cooked. This will only take 3-5 minutes but depends on how thick the dough is rolled out. Drain and fry in butter until brown.
- Devour them with caramelized onions or a blob of sour cream.
According to the food history authority Alan Davidson, the term ‘dumpling’ first appeared in print in the early 17th century.
Another authority claims that the term dumpling was first used in 1600 in the Norfolk area of the United Kingdom.