Pierogi are filled dumplings of Central and Eastern European origin, made by wrapping unleavened dough around a savory or sweet filling and cooking in boiling water, or pan-frying.
Ingredients
For the filling:
- 5 Potatoes yellow, medium or 3 large russet potatoes
- 8 oz Farmer cheese
- 1 tablespoon Blue cheese (optional)
- 2 tablespoon Cheddar cheese (optional)
- 1 Onion sweet, yellow, large, chopped
- 1/2 teaspoon Garlic powder
- 1/2 teaspoon Onion powder
- 1 tablespoon Oil or ghee for onion
- Kosher salt and freshly ground black pepper to taste
For the dough:
- 3 cups Whole purpose flour
- 1/2 cup Milk 2%, warm
- 1/2 to 3/4 cup Warm water (depending on how much your flour soaks)
- 1 tablespoon Butter melted, unsalted
- A little bit of kosher salt
For the toppings
- 1 Onion large, yellow, chopped
- 3 slabs Bacon chopped (optional)
- 1/2 cup Sour cream
- 2 tablespoon Oil or ghee for frying
Also Read: Mom’s Potato Pancakes
Instructions
For the filling:
- Place the potatoes in a saucepan, cover with water and cook until tender with a fork, Meanwhile, heat the oil or ghee in a pan, add the onions and cook until they are golden.
- Once the potatoes are cooked, using a potato masher or potato masher, mash the potato so that it does not have lumps, Add the farm cheese and mix.
- Add the onions, other cheeses, spices, salt and pepper and mix well.
For the dough:
- Pour the flour on a counter or other surface that will allow you to make the dough; Add a pinch of salt.
- Make a little whole in the middle and start adding milk and butter, Add a little water at this time and work the dough until you can form a ball about 10-15 minutes.
- When finished, cover it with the large bowl and let it sit for about 20-30 minutes; Roll out the dough until it is thin (like the pasta) and using a cookie cutter or a large wine glass, cut the circles.
- Place 1 teaspoon of the filling in the middle of the circle, Wet half the circle then seal them together.
- Boil a large pot of water and season with salt; Once the water is boiling, put about 8 pierogi at a time.
- Once on the surface, let them cook for 1 minute and using a spider or a slotted spoon, take them out on a plate.
- If you want to fry them like I did here, use 1 tablespoon of oil or ghee and fry the pierogi on each side until they are gold.
For the toppings:
- Using separate saucepans, add oil and onions and sauté onions until golden and bacon until crisp.
- Add the onions and bacon on top with pierogi and serve with sour cream.
