Randy Chandler
Potato and cheese pierogi are a delicious, indulgent meal that can be served in a variety of ways. Whether you prefer them boiled, fried, steamed, or baked, there are numerous options to elevate this classic dish. For a hearty and satisfying meal, consider serving your pierogi with sour cream, caramelized onions, or a drizzle of sour cream and chive sauce. Alternatively, you can sauté garlic in oil, add pierogi, and sprinkle with rosemary for a flavorful twist. If you're feeling adventurous, top your pierogi with bacon and onions or dip them in melted margarine for an extra indulgent experience.
| Characteristics | Values |
|---|---|
| Serving suggestions | Serve with sour cream, sauerkraut, caramelized onions, or a sour cream and chive sauce |
| Serve with bacon, butter, or bread crumbs | |
| Saute in butter | |
| Steam and brush with butter | |
| Bake with a coating of bread crumbs | |
| Grill in butter | |
| Deep-fat fry | |
| Sprinkle with granulated sugar | |
| Saute garlic in oil, add pierogi, and sprinkle with rosemary | |
| Boil in salted water |
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What You'll Learn
How to cook the pierogi
To cook pierogi, you will first need to prepare the filling. Boil potatoes with their skins on or peeled, as per your preference. Add two teaspoons of salt to the water and boil the potatoes for 20-30 minutes or until they can be easily pierced with a fork. Drain the potatoes and mash them in a separate bowl. You can add butter, garlic, onion, salt, pepper, dried thyme, and cheese to the mashed potatoes and stir until the cheese is melted. You can use a mix of parmesan and fontina, or any other cheese of your choice.
Next, prepare the dough. In a large mixing bowl, stir together the mashed potatoes, garlic powder, onion powder, salt, pepper, and cheese. Take tablespoon-sized pieces of dough and roll them into balls. You should get about three dozen balls. Roll each ball on a lightly floured surface into a 3 1/2 to 5-inch circle. Cover the dough with a damp towel to prevent it from drying out. Place a heaping tablespoon of the potato filling in the center of each circle. Fold the dough in half, pinching the sides shut with your fingers or gently with a fork to seal.
Now, it's time to cook the pierogi. Bring a large pot of salted water to a boil. Working in small batches, boil the pierogi for 2 to 3 minutes, until they float. Remove them from the water and transfer them to a paper towel-lined plate to drain. You can also fry the pierogi. Melt butter in a large skillet and saute the pierogi until lightly browned. You can also deep-fat fry the pierogi or grill them in butter.
Finally, serve the pierogi with your choice of toppings and sides. You can serve them with sour cream, sauerkraut, caramelized onions, chives, or a combination of these. You can also bake the pierogi with a coating of breadcrumbs, warm them in gently simmering water, or steam and brush them with butter.
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How to make the filling
To make the filling for potato and cheese pierogi, you'll need potatoes, cheese, and a few other ingredients to add flavour. The potatoes should be boiled in salted water until they can be easily pierced with a fork. Drain the potatoes and return them to the pot. Add butter, garlic, and onion to the pot and sauté until the onion is translucent. Add salt, pepper, and dried thyme to taste, then mash the potatoes until they are relatively smooth. You can leave the skins on the potatoes or peel them, depending on your preference.
For the cheese, you can use a mix of parmesan and fontina, or any other cheese you have on hand. Other popular options include white cheddar, brie, asiago, gouda, or manchego, or farmer's cheese. Add the cheese to the potato mixture and stir until it is melted. You can also add sour cream to the filling if desired. The filling should be thick and creamy, with a consistency similar to mashed potatoes.
Once your filling is ready, you can start assembling your pierogi. Pinch off tablespoon-sized pieces of dough and roll them into balls. Roll each ball out on a lightly floured surface into a circle about 3 1/2 to 5 inches in diameter. Place a heaping tablespoon of the potato filling into the centre of each circle. Fold the dough over the filling, pinching the edges shut with your fingers or gently with a fork to seal.
Boil the pierogi in salted water for 2 to 3 minutes, or until they float. Then, transfer them to a paper towel-lined plate to drain. To serve, sauté the pierogi in butter until lightly browned. They can also be baked with breadcrumbs, grilled in butter, or deep-fried. Serve hot, garnished with fresh chopped chives and a side of sour cream, sauerkraut, or a sour cream and chive sauce.
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How to make the dough
To make the dough for potato and cheese pierogi, you will need flour, salt, eggs, oil, and water. You can also add sour cream to the dough for a more delicate texture.
First, pulse the flour and salt together in a food processor until combined—this should take around four pulses. With the machine still running, slowly add the whole egg, egg yolk, and oil through the feed tube. Keep adding these ingredients until the mixture resembles wet sand, which should take around 30 seconds.
Next, with the machine still running, slowly add water to the mixture, one tablespoon at a time. You will need to add around four tablespoons of water in total. Keep adding water until the dough forms a ball. If the dough doesn't ball up, simply add the remaining water, one tablespoon at a time, until a dough ball forms. You may not need to use all the water.
Once the dough has balled up, transfer it to a lightly floured work surface. Knead the dough by hand until it firms slightly and becomes smooth, which should take around two minutes. Cover the dough with plastic wrap and set it aside to rest for at least 15 minutes, or up to two hours.
If your pierogi dough is too sticky, you can knead in a little more flour. If it's too dry, add a few drops of water. The dough should resemble smooth pasta dough. For best results, use a kitchen scale to measure your flour in grams, as flour measured by volume (in cups) can vary.
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What to serve with pierogi
Pierogi are incredibly versatile, catering to various dietary needs, and can be enjoyed as both a main course and dessert. They can be served with a wide array of toppings, sauces, and side dishes.
For a classic option, serve pierogi with smoked sausages, which offer an exciting counterbalance to the creamy taste of potato pierogi. Bacon bits, with their salty and smoky flavour, are another popular choice, providing a crunchy texture that perfectly complements the soft pierogi. For a vegetarian option, vegetarians can enjoy fillings like cheese, potatoes, spinach, or mushrooms. Vegans can opt for egg-free dough and fillings like potatoes, onions, or mushrooms, topped with vegan sour cream or tangy tomato sauce.
To enhance the flavour of pierogi, consider adding caramelised onions, which offer a subtle sweetness, or sautéed onions and mushrooms, creating a harmonious blend of flavours. Fried onions are also a traditional topping, commonly served with sour cream, chives, dill, bacon, and melted butter. If you're feeling adventurous, try adding garlic to the mix for an extra punch of flavour.
For a refreshing twist, pair pierogi with a vibrant fruit compote, such as apple, cherry, or blueberry, creating a delightful contrast of flavours. Alternatively, serve them with a dollop of cool apple sauce or powdered sugar and lemon for a sweet treat. If you're craving something savoury, potato pierogi are elevated with a zesty mustard and horseradish sauce, while sour cream, gravy, and salsa are perfect accompaniments.
As a side dish, pierogi pair well with a variety of options, including vegetable salads, vegetable soups, or beetroot pasta. They can also be served alongside a classic stew or Borscht, a sour soup made with beetroots, meat stock, and vegetables. For a heartier meal, consider pairing pierogi with steak, roasted chicken, or liver and onions.
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How to store and reheat pierogi
Storing Pierogi
- Fresh pierogi should ideally be cooked within a few days, up to about 2-3 days.
- To store fresh pierogi, lightly sprinkle them with a fine layer of flour to prevent them from sticking together.
- Store your pierogi in a part of the fridge where the temperature is consistent and not too cold, to avoid freezing them.
- For storing pierogi beyond a few days, freezing is the best option for long-term preservation.
- When freezing, arrange them on a cookie sheet so they do not touch. Once frozen solid, put them in a freezer bag and store them in the freezer.
Reheating Pierogi
- The best way to reheat pierogi is by boiling or pan-frying.
- To boil, fill a large pot three-quarters full with salted water and bring it to a rolling boil. Add the pierogi and cook until they float, then boil for an additional 90 seconds to a few minutes.
- To pan-fry, heat butter, margarine, or oil in a pan. Add the pierogi and fry until heated through, about 2-10 minutes. You can also brown them on each side for added crispness.
- Other reheating methods include deep-frying, steaming, baking, or using a microwave.
- Avoid overcrowding the pan or pot when reheating pierogi, as this can lead to uneven heating and cause them to stick together or break apart.
- If reheating frozen pierogi, it is best to defrost them first to ensure even heating and prevent a cold centre.
- Experiment with toppings such as sour cream, fried onions, applesauce, herbs, bacon, or cheese.
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Frequently asked questions
Potato and cheese pierogi can be served in many ways. You can fry them in butter, cover them with toppings such as sour cream, chives, and caramelized onions, or serve them with a sauce such as sour cream and chives.
Some topping ideas for potato and cheese pierogi include sour cream, chives, and caramelized onions. You can also add toppings such as bacon, butter, or bread crumbs.
You can serve potato and cheese pierogi with a variety of sauces. Some ideas include a sour cream and chive sauce, or a sauce made from Greek yogurt and chives.
