comfort food, dinner, mashed potatoes, pierogi, Poland, Polish
Potato and Cheese PierogiSunday, July 31, 2011
Recipe adopted from my Gourmet connection.
|Pierogi (without sauce to show desired texture) served with traditional Polish kielbasa.|
16 5/8 ounces (~3 1/2 cups) all-purpose flour
3 large eggs
2 tablespoons sour cream
3/4 cup water
1 1/2 pounds baking potatoes (2 large), peeled and cut into 1-inch slices
2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
1 small sweet onion, chopped
1 clove garlic, minced
1/4 teaspoon dried thyme
1 cup grated dry farmer's cheese (cream cheese or ricotta will work too)
Kosher salt and freshly ground pepper
In a large bowl, combine flour, eggs, sour cream, and 1/2 cup of the water. While beating with an electric mixer (or by hand), gradually add the rest of the water. Transfer dough to a floured surface and knead for a few minutes. Dough will be slightly sticky, so make sure your hands are floured. Once dough is combined, tightly wrap with plastic wrap and keep in the fridge.
Put the potato slices in a large pot and add enough cold, salted water to just cover the potatoes. Bring to a boil and cook until potatoes are tender. Meanwhile, melt butter and oil over medium heat in a large saute pan. Add the onion, garlic, and thyme and cook for 2 minutes. Reduce heat and continue cooking on low heat for 20 minutes. Season with salt and pepper and let cool for 10 minutes.
When potatoes are done, remove from water and rice the potatoes into a mixing bowl. Add the cooled onions and cheese. Season with salt and pepper to taste. Before you start assembling pierogi, put a large pot of salted water and turn heat to medium-high.
To assemble pierogi, I ended up splitting the dough into a couple of batches, rolling out on a floured surface until 1/8" thick, and cutting out rounds using a ~3.5" diameter cup. Whatever method you end up using, you should end up with about 3 dozen rounds. Once cut out, assemble by placing a round in your palm, filling with a generous tablespoon of potato mixture, and then crimping the edges. To be safe, I divided my potato filling into roughly 3 dozen balls to ensure that they were the right size. Make sure that assembled pierogi do not touch, as dough may stick together and tear.
Transfer about 6 pierogi to boiling water at a time and cook for roughly 2 minutes. Remove cooked pierogi and transfer to a large saute pan with a tablespoon or two of melted butter. Lightly brown pierogi on both sides, about 1-2 minutes each side. Serve with your favorite sauce (garlic cream, alfredo, or marinara are all good options). If you want to stay traditional, serve with a side of Polish kielbasa.