Cheese Pierogies: The Ultimate Guide To Filling Flavors

Pierogies are a traditional Polish comfort food. They are dumplings that can be filled with a variety of savoury or sweet fillings. The most common filling is potato and cheese, but other popular options include sauerkraut, spinach, meat, salmon, mushroom, and sweet options like plums, strawberries, and blueberries.

What kind of cheese is used in pierogi filling?

Pierogies are a classic Polish comfort food dish. They are traditionally filled with potatoes and cheese, although there are many variations. The type of cheese used in the filling can vary, but it is typically a soft, mild-flavoured cheese. Some common options include:

• Farmer's cheese
• Dry curd cheese
• Ricotta cheese
• Cheddar cheese
• Mozzarella cheese
• Processed cheese

The cheese is combined with mashed or riced potatoes to create a soft, fluffy filling. The pierogies are then boiled and often pan-fried in butter for a crispy exterior. They can be served with a variety of toppings, such as sour cream, caramelised onions, crispy bacon bits, or fried sage.

Can you freeze pierogi?

Yes, you can freeze pierogi!

Pierogi are a type of dumpling that can be time-consuming to make, so it's a good idea to make a large batch and freeze some for later. Freezing them is a great way to preserve them for longer without compromising on taste or quality.

Here's a step-by-step guide to freezing pierogi:

Freezing Pierogi Step-by-Step

Prepare the pierogi by making the dough and filling, and shaping them as usual. You can use store-bought pierogi if you prefer.

Cook or blanch the pierogi. If you're unsure how many you'll freeze, cook them all as usual. If you know which ones will be frozen, you can blanch them in boiling water for around 30 seconds first. This will cook the dough enough to prevent it from breaking when you reheat them.

Cool and dry the pierogi. Place them individually on large plates to cool. Flip them after 15-20 minutes so both sides dry. You don't want any water drops on the surface when you freeze them, as this will cause frost.

Pre-freeze the pierogi by transferring them to a tray or cookie sheet and freezing for 2-3 hours until the exterior is frozen solid. This will prevent them from sticking to each other when frozen for longer.

Transfer the pierogi from the tray to a freezer bag. If you have different types of pierogi, separate them into different bags and label each one.

Pierogi can be stored in the freezer for up to three months.

How to Defrost and Reheat Pierogi

You can defrost pierogi before reheating or cook them from frozen. For a slow defrost, place the desired amount in an airtight container in the refrigerator overnight. Ensure the container is sealed tightly to prevent them from drying out.

There are several ways to reheat pierogi:

• In water: Boil a large pot of salted water, add the pierogi, and wait for them to resurface. Once they do, cook for an additional 3 minutes before draining and serving.
• On the stove: Heat a non-stick skillet on medium-low heat and add butter. Add the pierogi and cook for 12-15 minutes, flipping halfway through. If you like a crispy outside, use slightly higher heat or leave them on the stove for longer.
• In the oven: Preheat the oven to 400°F (or 200°C). Line a baking sheet with a silicone mat or parchment paper, or spray with cooking spray. Brush the pierogi with melted butter or oil, place them on the sheet, and bake for around 20 minutes if frozen or 14 minutes if not. Flip them halfway through.

Yes, you can freeze leftover pierogi dough. Form it into a ball, wrap it tightly, and freeze. When you're ready to use it, defrost it slowly overnight in the refrigerator. It will be ready to use the next day. However, it's not worth preparing pierogi dough in advance solely to freeze it, as this only takes 10-15 minutes. Only freeze it if you're out of filling and have no other choice.

You can freeze most types of pierogi filling. Simply place it in a container, cover, and label it. When you want to use it, allow it to thaw at room temperature. However, fillings predominantly based on Twaróg (such as Sweet Cheese Pierogi or Kuyavian Pierogi) don't freeze well. The texture changes, and the mass gets hard, lumpy, or watery.

How do you cook pierogi?

How to Cook Pierogi

Pierogi are a type of dumpling that can be cooked in a variety of ways. They can be boiled, pan-fried, steamed, grilled, baked, or even microwaved.

Boiling Pierogi

If you are cooking frozen pierogi, boiling is key. Bring a large pot of salted water to a boil. Drop the pierogi into the pot and wait for them to float. If the pierogi are frozen, cook for an additional 4 minutes after they float. If the pierogi are chilled precooked, cooking them for around 3 minutes in boiling water should be sufficient.

Pan-Frying Pierogi

Pierogi can be pan-fried from fresh, or after boiling. Lightly grease a frying pan with butter or oil. If you plan to top the pierogi with chopped onion, bacon, or kiełbasa pieces, add them to the pan first and fry for a few minutes. Add the pierogi to the pan—they can touch, but make sure the pan isn't overcrowded. Fry on medium heat until the pierogi are golden, moving them around with a spatula to ensure they brown evenly.

Other Cooking Methods

Pierogi can also be steamed, grilled, baked, microwaved, or deep-fried. For specific instructions on these methods, consult a pierogi recipe.

What do you serve with pierogi?

Pierogies are a classic Polish comfort food dish. They are traditionally served with sour cream and chopped chives, but you can also serve them with caramelized onions, paprika, fried sage, or Polish sausage. Pierogies are often boiled and then fried in butter, so they go well with roasted vegetables like broccoli or green beans.

If you're making potato-filled pierogies, a simple sauce of melted or browned butter is the typical choice. However, if you choose other fillings, such as spinach, a light garlic yoghurt sauce can pair well.

For a heartier meal, pierogies can be served with fried and crumbled bacon, kielbasa, or fried sage butter sauce.

What is the difference between boiled and fried pierogi?

Pierogi are dumplings that can be filled with potatoes, cheese, or sauerkraut. They are a traditional Polish dish and a type of comfort food. While the dough is typically made with flour, eggs, salt, and water, the fillings can vary. For example, potato and cheese pierogi are made by filling the dough with potatoes, cheese, caramelized onions, and butter.

Now, let's discuss the two main ways of cooking pierogi: boiling and frying.

Boiled Pierogi

Boiling is a traditional way of cooking pierogi. They are done when they float to the top of the pot. Boiled pierogi are softer and similar in texture to ravioli. Some people prefer to boil the pierogi first and then fry them to get a crispy exterior. This two-step process is a favourite of many.

Fried Pierogi

Frying pierogi gives them a crispy, golden exterior. Some people choose to fry the pierogi without boiling them first, resulting in a chewier texture. Others prefer to boil the pierogi first for a softer interior and then fry them to get the crispy exterior.

Serving Pierogi

Pierogi are often served with sour cream, onions, and crispy bacon bits. They can be enjoyed as an appetizer, light lunch, or a comforting dinner.

In conclusion, the main difference between boiled and fried pierogi is the texture and appearance. Boiled pierogi are softer, while fried pierogi have a crispy exterior. Both methods are delicious and can be combined for a soft interior and crispy exterior. The choice between boiling and frying pierogi ultimately comes down to personal preference.

Frequently asked questions