Pierogies

I grew up just outside Chicago, which is home to something like 1.5 million Polish people and a wealth of Polish food.  But I don’t think that’s the reason why I love pierogies – I love them because they’re mashed potato dumplings fried in butter.  What’s not to love?

As I learned in preparing for this project, there are several variations on the same theme with origins all across eastern Europe, with different spellings to go along.  These are the ones I think of when I crave pierogies, but if you have another version you love, please do share.

This recipe makes a whole lot of pierogies – I got 7 or 8 dozen out of it.  They freeze well (see below) and make for a good rainy day project with a friend and/or, if you’re like me, with a Scandal marathon on Netflix.

pierogi project work station

So, being curious and feeling kind of fall-ish, I added minced sauteed mushrooms to half of my giant batch, just to see what happened.  The basic potato version is better by a mile.  Seriously, no comparison.  So go for it if you want, they’re good…..they’re just not as good as the original.  Maybe with a mushroom sauce though….

Potato, Onion and Cheese Pierogies
adapted from Partial Ingredients

  • 6 cups all purpose flour, plus more for work surface
  • 2 cups water
  • 2 large eggs
  • 4 tsp vegetable oil
  • 2 tsp salt
  • 2 tbsp sour cream
  • 1 yellow onion, chopped
  • 2 tbsp butter, plus more for sautéing
  • 4 medium russet potatoes
  • 2 cloves garlic, grated or minced
  • ¼ cup minced chives or scallions
  • 8 oz sharp or extra-sharp cheddar, grated
  • ¼ cup whole milk

Garnishes: sour cream, minced chives, caramelized onions (I bet some kind of jam would be delicious too)

Add flour to a large, wide bowl and make a well in the center. If you don’t have a bowl big enough, make the dough in two batches. Add sour cream, eggs, oil, and salt to the well and mix carefully with a fork, without mixing in flour.

ingredients in a well

Add water (at this point your well overfloweth) and mix in the flour gradually to make a soft, raggedy dough.

sticky, ragged dough

Dump your dough out onto a flat, non-stick, well-floured surface and knead for 8 minutes until elastic.

kneaded dough

Flip the bowl over and cover the dough with it, let it rest for 1 hour. Meanwhile, peel, cook, and mash potatoes. Saute onion until soft and translucent. Mix mashed potatoes, sautéed onion, butter, garlic, chives/scallions, cheddar, and milk, season to taste with salt and pepper.

delicious mashed potato filling

Cut dough into quarters (if you made one batch – if you made two, cut each in half) and cover the portions you’re not using with plastic wrap. Don’t use a dish towel – the dough is too sticky. Roll out to around 1/8” thick and cut out 3” rounds with a lightly floured cutter or upside-down glass – you should get 18 or 20 out of each doughball.

Scoop about a tablespoon of filling into each round and fold in half, squishing the filling into shape as you go. Pinch the edges together and seal with the back of a fork.

crimp edges with a fork

Put finished pierogies on a sheet pan lined with parchment. Repeat many, many times.

orderly pierogies

If you don’t plan to eat 8 dozen pierogies now, freeze on the parchment-lined pans for 2 hours and then vacuum-seal or ziplock bag them and stick them back in the freezer.

There are two ways to cook pierogies – boiling and sautéing. To take the cardiovascular high road, boil pierogies in salted water for 4-5 minutes or until they float. To take the delicious road, sauté in butter for 2 minutes each side, or until tantalizingly golden brown.

pierogies

To cook from frozen, heat butter or vegetable oil in a nonstick sauté pan and sauté frozen pierogies just until the bottoms start to brown, 3-4 minutes. Pour in a splash of water – just enough to cover the bottom of the pan – and cover for 2-3 minutes. Remove the cover, cook off any remaining water, and slip in a pat or two of butter. Brown pierogies on either side and serve.

Food Porn!

Ok, so the girls usually post before I get a chance so I don’t have tons to add. But being the resident photographer I figure I should post some of the photos I have of our various cooking endeavors. This might be the start of a semi-regular feature. On to the photos!

Egg drop soup.

Fall salad with persimmons and pomegranates.


Risotto from the other night.
Mini pork tacos from Tony’s wedding.


Shredded chicken and jellyfish.


Grilled steak and chicken with three sauces.
Enjoy and stayed tuned for more.