Cheese Choice For Perogies: The Perfect Filling

Pierogies are dumplings with an Eastern European twist. They are traditionally Polish, but there is debate over whether they are Polish or German in origin. They are commonly filled with potatoes and cheese, but there are many variations, including ground beef and onions, blueberries and farmer's cheese, sauerkraut and mushroom, and caramelized onions and mashed potatoes. The dough is made with flour, eggs, salt, and sour cream or Greek yoghurt. The filling is made with potatoes, cheese, butter, and sometimes caramelized onions. The pierogies are boiled and then pan-fried in butter, and often served with bacon, caramelized onions, and/or a dollop of sour cream.

Potato and cheese pierogi dough

Pierogi are dumplings with an Eastern European twist. They are traditionally Polish but are also commonly eaten in Ukraine, Lithuania, and Slovakia. They are usually filled with potatoes and cheese, although there are many other possible fillings, both sweet and savoury.

Ingredients

• 3 1/2 cups all-purpose flour, or more as needed
• 1 teaspoon kosher salt
• 1/4 cup vegetable oil
• 1 cup warm water (120 to 130 degrees F/50 degrees C)
• 2 tablespoons warm water (120 to 130 degrees F/50 degrees C)

Method

• Mix the flour and salt together in a large bowl, then make a well in the centre.
• Pour the vegetable oil and water into the well and stir to form a shaggy dough that just pulls away from the sides of the bowl. You may need to add a little more flour if it is too sticky.
• Transfer the dough to a work surface and knead for a few minutes until you have a smooth, soft dough.
• Form the dough into a ball and wrap it in plastic. Leave on the counter for 1 hour or in the refrigerator for 3 hours to overnight.
• Roll the dough out on a floured surface until very thin (at least 1/8-inch thick).
• Cut 3 1/2-inch circles out of the dough, saving all scraps for re-rolling.
• Add about 2 tablespoons of filling to the centre of each circle.
• Moisten your fingertips with water and wet the edges, then fold the dough over the filling and seal. Try not to trap air in the pierogi as you seal.
• Bring a large pot of salted water to a boil. Add the pierogi in batches and cook for about 2 to 3 minutes (they may or may not float to the top).
• While the pierogi are boiling, melt some butter in a nonstick skillet over medium heat.
• Transfer the pierogi from the boiling water directly into the melted butter and cook until light golden brown, about 2 minutes per side or longer if more browning is desired.
• Continue boiling and browning pierogi in batches as needed.

Filling Ideas

The most traditional filling is potato and cheese, but you can also experiment with other combinations such as:

• Ground beef and onions
• Blueberries and farmer’s cheese
• Sauerkraut and mushroom
• Caramelized onions and mashed potatoes
• Sharp cheddar and potatoes
• Farmer's cheese
• Dry cottage cheese
• Sweetened cheese and cherries
• Spinach, mushroom, and feta
• Meat and potato

Potato and cheese pierogi filling

Pierogi are dumplings that are traditionally filled with potatoes and cheese, although there are many other possible fillings. They are a food originating from Central and Eastern Europe, and are particularly associated with Poland and Ukraine.

Ingredients

The following ingredients are required for the filling:

• Potatoes
• Cheese (cheddar, farmer's cheese, ricotta, cottage cheese, processed cheese, or a combination)
• Salt and pepper
• Caramelised onions (optional)
• Butter (optional)

Method

First, boil the potatoes in salted water until tender, then drain. Mash the potatoes with butter and/or warm milk, and mix in the cheese. Season with salt and pepper to taste. If you are using caramelised onions, add them to the mixture.

How to assemble pierogi

Making pierogi is a long process, but the results are worth it! Here is a step-by-step guide on how to assemble pierogi:

Step 1: Prepare the Dough

First, make the dough. You can do this by hand or with a food processor. In a large bowl or food processor, mix the flour and salt. Next, add the water and eggs, and stir until the ingredients form a loose, shaggy mass. Then, knead the dough until it becomes a smooth ball. Wrap the dough and let it rest for around half an hour.

Step 2: Make the Filling

While the dough is resting, you can make the filling. Melt some butter in a pan and add the onions. Cook until they are soft and golden brown. Then, add the mashed potatoes, cheese, and seasoning to the pan and mix well.

Step 3: Roll and Cut the Dough

Once the dough has rested, divide it into two pieces and roll out one of the pieces as thinly as you can—around 1/16 of an inch. Use a cookie cutter or the top of a drinking glass to cut the dough into circles.

Step 4: Assemble the Pierogi

Take a dough circle and add a tablespoon of filling to the centre. Fold the dough over, creating a crescent shape, and seal the edges. You can seal the pierogi by pinching the edges together or pressing them with a fork. Repeat this process until you have used up all the dough and filling.

Step 5: Cook the Pierogi

Bring a pot of salted water to the boil. Add the pierogi in batches, making sure they don't crowd the pot. Boil for around four minutes, then remove with a slotted spoon and toss with oil to prevent sticking.

At this point, you can eat the pierogi, or you can fry them for a crispier texture. Fry the pierogi in butter for one to two minutes on each side, and serve hot with caramelised onions and sour cream.

How to cook pierogi

Pierogi are sold in two forms: frozen and fresh. Frozen pierogi are usually sold in bags or carton boxes, and fresh pierogi are usually packed in trays and refrigerated.

Boiling Pierogi

If you're cooking frozen pierogi, boiling is key. Bring a large pot of salted water to a boil. Drop the pierogi in and wait for them to float, then reduce the heat and cook for another 4 minutes. If your pierogi are filled with meat, cook for an additional minute. Remove the pierogi with a slotted spoon and serve with a topping of your choice.

For fresh pierogi, boiling is optional. You can boil them and serve, or skip this step and cook them another way. To boil fresh pierogi, bring a pot of salted water to a boil. Drop the pierogi in and wait for them to float, then remove them with a slotted spoon after about 3 minutes.

Pan-Frying Pierogi

Lightly grease a frying pan with neutral oil or butter. If you plan to top the pierogi with chopped onion, bacon or kiełbasa pieces, add them to the pan now and fry for a few minutes. Add the pierogi—they can touch, but don't overcrowd the pan. Move them around with a spatula, making sure they brown evenly. Fry on medium heat until the pierogi turn golden.

Baking Pierogi

Preheat the oven to 356°F (180°C). Grease a baking tray or line it with parchment paper or aluminium foil. Place the pierogi on top, evenly spaced, and brush them with some melted butter or oil. Cover with paper or foil and bake for 20 minutes, turning once mid-way through.

Grilling Pierogi

Brush melted butter on both sides of the pierogi, and season with salt and pepper. Place the pierogi on a disposable tray or directly on the grill. Grill for 8-12 minutes, turning frequently until golden.

Deep-Frying Pierogi

Fill a large pot with neutral oil and heat it up. Once hot (356°F/180°C), carefully drop in a few pierogi at a time, making sure they don't stick to each other. Turn them regularly for an even colour. When the pierogi turn gold and start to float, remove them carefully and place them on a paper towel to absorb excess fat.

Air-Frying Pierogi

Place frozen pierogi in the air fryer (5-6 at a time) and set to 365°F (180°C). Air fry for about 8-10 minutes until they turn golden and crispy. Frozen pierogi will need longer, around 16 to 18 minutes.

Slow-Cooking Pierogi

Line the bottom of a slow cooker with a layer of fresh or frozen pierogi. Brush the pierogi with butter to prevent them from sticking together. Optionally, add a layer of finely chopped caramelised onion, or fried bacon or kiełbasa pieces. Continue layering the pierogi until you run out. Put the lid on and cook on 'low' for 3-4 hours until the pierogi are cooked through.

Filling Pierogi

Pierogi fillings are only limited by your imagination! Potato and cheese is a traditional choice, as is sauerkraut, but you can also try mushroom, meat, salmon, and more. If you're making a potato and cheese filling, you'll need potatoes (boiled and processed through a ricer or food mill), cheese (a mixture of farmers cheese and cheddar cheese for a variety of flavour), caramelised onions (for a punch of sweet flavour), and butter.

How to serve pierogi

There are many ways to serve pierogi, from traditional to downright weird! Here are some ideas:

Boiling and Frying

Pierogi are traditionally cooked using a two-step process. First, they are boiled until they float to the top of the water. Then, they are pan-fried in butter with onions.

Toppings and Sides

Pierogi can be served with a variety of toppings and sides, including:

• Sour cream
• Bacon
• Caramelized onions
• Sauteed mushrooms
• Greek yogurt mixed with lemon juice
• Chopped green onions
• Fried onion
• Breadcrumbs
• Granulated sugar
• Hot sauce
• Garlic powder
• Olive oil
• Powdered shallots
• Butter-maple-coconut sauce
• Chicken broth
• Whole grain Dijon mustard
• Polish sausage (kielbasa)
• Ham
• Brussels sprouts
• Parmesan pork chops
• Apple chutney
• Potato salad
• Cabbage and bacon
• Prime rib
• Cranberry relish
• Polish beet soup (red barszcz)
• Greek cucumber salad
• Roasted tomatoes and wilted spinach
• Cabbage roll casserole

Freezing

Pierogi can be frozen for later. Place them in a single layer on a sheet pan and put them in the freezer until frozen. Then, transfer them to a zip-lock bag. This will prevent them from sticking together, and you can take out as many as you want at a time.

Frequently asked questions