Cheese Pierogi: The Ultimate Guide To Filling Your Dumplings

Pierogi are dumplings with a long history in central and Eastern Europe. They are a type of comfort food and can be filled with a variety of ingredients, including potatoes and cheese. The dough is usually made with flour, salt, egg, and water, and the filling can be made with potatoes, cheese, caramelized onions, and butter. The pierogi are then boiled and/or pan-fried in butter.

Potato and cheese pierogi dough

Pierogi are dumplings that are traditionally filled with potatoes and cheese, although there are many other possible fillings. They are a food native to Central and Eastern Europe, with debate over whether they originated in Poland or Germany.

Ingredients

• 2 cups (250 g) unbleached all-purpose flour, plus extra for the work surface
• ½ teaspoon (0.5 teaspoon) salt
• 1 tablespoon vegetable oil
• 4 to 6 tablespoons cold water
• 1 medium russet potato, about 9 ounces, peeled and sliced 3/4 inch thick
• ¼ cup (59 g) reserved chopped caramelized onions
• 1½ ounces (42.52 g) cheddar cheese, shredded (about ⅓ cup)
• 1½ ounces (42.52 g) farmers cheese, cut into small pieces (about ¼ cup)
• 1 tablespoon unsalted butter
• Salt and ground black pepper, to taste

Method

• Pulse the flour and salt together in a food processor until combined, about 4 pulses. With the machine running, slowly add the whole egg, egg yolk, and oil through the feed tube until the mixture resembles wet sand, about 30 seconds. With the machine running, slowly add 4 tablespoons of the water until the dough forms a ball. If the dough doesn’t ball up, add the remaining water, 1 tablespoon at a time, with the processor running until a dough ball forms (you may not use all the water).
• Transfer the dough to a lightly floured work surface and knead by hand until it firms slightly and becomes smooth, about 2 minutes. Cover with plastic wrap and set aside to relax for at least 15 minutes or up to 2 hours.
• Meanwhile, melt the butter in a 12-inch nonstick skillet over medium heat. Add the onions and salt and cook until very soft and well browned, 15 to 20 minutes. Measure out ¼ cup of the onions, chop them fine, and reserve them for the filling. Cover the caramelized onions to keep warm.
• Cover the potatoes by 1 inch of water in a large saucepan and add 1 tablespoon salt. Bring to a boil, then reduce to a simmer and cook until the potatoes are tender and a fork can be slipped easily into the center, 10 to 12 minutes. Drain the potatoes into a colander.
• Set a food mill or ricer over a medium bowl and process the potatoes into the bowl. Add the caramelized onions. Stir in the cheeses and butter until incorporated and season with salt and pepper to taste. Cool slightly before filling the pierogi or cover with plastic wrap and refrigerate until needed, up to 2 days.
• Dust a baking sheet liberally with flour; set aside. Divide the dough into 2 even pieces and cover with plastic wrap. Working with 1 piece of dough at a time, unwrap the dough and roll out on a lightly floured work surface into a 15-inch circle, about 1/16-inch thick. Using a 3-inch round biscuit cutter, cut out as many rounds as possible. Carefully gather up the dough scraps, wrap them in plastic wrap, and set aside.
• Place 1 teaspoon of the filling in the center of each dough round and moisten the edge of the dough round with water, using either your finger or a pastry brush. Fold the dough in half over the filling, making a half-moon shape. Pinch the seam along the edge to secure. Crimp the seam using the tines of a fork. Transfer to the prepared baking sheet and cover with a damp kitchen towel. Repeat with the remaining dough.
• Gently knead all of the dough scraps together into a ball and let relax for 5 to 10 minutes. Roll out, cut, and assemble additional pierogi, discarding any remaining dough scraps.
• Bring 4 quarts of water to a boil in a large pot. Add 1 tablespoon of salt and half the pierogi. Cook, stirring often, until the edges feel al dente, 5 to 6 minutes (8 to 10 minutes if frozen). Using a wire spider or slotted spoon, transfer the pierogi to a colander and set aside. Return the water to a boil and cook the remaining pierogi.
• While the second batch of pierogi is boiling, melt 2 tablespoons of the butter in a 12-inch nonstick skillet over medium-high heat. Add the first batch of boiled and drained pierogi and sauté until golden on both sides, 1 to 2 minutes per side. Transfer the browned pierogi to a platter and cover to keep warm. Drain and sauté the remaining pierogi using the remaining 2 tablespoons butter. Sprinkle the caramelized onions over the top and serve with sour cream.

Potato and cheese pierogi filling

Pierogi are Eastern European dumplings that can be filled with a variety of ingredients, both sweet and savoury. Potato and cheese pierogi are among the most popular types of Polish dumplings and are considered a staple of Eastern European cuisine.

The traditional filling for potato and cheese pierogi is made with potatoes, cheese, and caramelised onions. The potatoes should be boiled and processed through a ricer or food mill to keep them light and fluffy. For the cheese, a combination of farmers cheese and cheddar cheese can be used for a variety of flavour. The farmers cheese can be substituted with ricotta cheese if necessary. The onions should be caramelised by cooking them in butter over medium-low heat for 2 minutes.

To make the filling, simply mix together the potatoes, cheese, and onions until well combined. Season with salt and pepper to taste. The filling can be made ahead of time and refrigerated until needed.

Assembling the Pierogi

The pierogi dough should be rolled out thin and cut into circles. Place a teaspoon of the filling in the centre of each circle, then fold over and seal the edges. The pierogi can be frozen at this point or cooked within the next four hours.

Cooking the Pierogi

The traditional way to cook pierogi is by boiling them in salted water until they are al dente, then pan-frying them in butter with onions. They can also be air-fried or simply boiled and served without frying.

How to cook pierogi

Pierogi are delicious dumplings with an Eastern European twist. They are traditionally Polish or German in origin and are usually filled with potatoes and cheese, although there are many other possible fillings. Here is a detailed guide on how to cook them:

Step 1: Prepare the Filling and Dough

First, prepare your filling. A traditional choice is potato and cheese, but you can also fill them with meat, mushrooms, salmon, or sauerkraut. If you are making the classic potato and cheese filling, boil and mash your potatoes, then mix in cheese, butter, and caramelized onions. Season with salt and pepper to taste.

Next, make the dough. In a food processor, pulse together flour and salt. With the machine running, slowly add in an egg, egg yolk, and oil through the feed tube until the mixture resembles wet sand. Then, with the machine still running, slowly add water until the dough forms a ball. Transfer the dough to a floured surface and knead by hand until it becomes smooth. Cover the dough and set it aside to rest for at least 15 minutes.

Step 2: Assemble the Pierogi

Roll out the dough on a floured surface until it is quite thin, then cut out circles using a biscuit cutter or drinking glass. Place a teaspoon of filling in the center of each dough circle, moisten the edges with water, and fold over, sealing the pierogi shut. You can now freeze the pierogi or cook them within the next four hours.

Step 3: Boil the Pierogi

Bring a large pot of salted water to a boil. Drop the pierogi into the water and cook until they float to the top. This should take around 5-10 minutes. Remove the pierogi with a slotted spoon and set them aside.

Step 4: Pan-Fry the Pierogi

Melt some butter in a frying pan and add the boiled pierogi. Fry them until they are golden brown on both sides. You can also add some chopped onions, bacon, or kielbasa to the pan for extra flavor.

Step 5: Serve and Enjoy!

Pierogi are typically served with caramelized onions, bacon bits, and/or a dollop of sour cream. Enjoy your delicious, homemade pierogi!

How to freeze pierogi

Pierogi are a type of dumpling that can be frozen to preserve their quality and save them for later. Here is a step-by-step guide on how to freeze pierogi:

Freezing Pierogi Dough:

If you have leftover pierogi dough, you can freeze it for later use. Form the dough into a ball and wrap it tightly with plastic wrap or cling film. You can also place the wrapped dough in a freezer bag for added protection. Label the dough with the date, and place it in the freezer. When you're ready to use it, thaw the dough slowly in the refrigerator overnight before using it the next day.

Freezing Pierogi Filling:

Most types of pierogi fillings can be frozen. Place the filling in a container, cover it with a lid, and label it with the date and contents. When you're ready to use it, simply let it thaw at room temperature. However, fillings based on Twaróg cheese, such as sweet cheese or Kuyavian pierogi, are not recommended for freezing as the texture can change, becoming hard, lumpy, or watery.

Freezing Raw Pierogi:

You can freeze raw pierogi, but it is recommended to blanch them in boiling water first to prevent cracking. Avoid freezing raw pierogi with raw meat as they can be tricky to reheat. Here are the steps to freeze raw pierogi:

• Assemble all the pierogi and line them up.
• Grease a tray or cookie sheet that fits in your freezer with oil.
• Bring a large pot of water to a boil.
• Drop a few pierogi at a time into the boiling water and cook for 30 seconds.
• Remove the blanched pierogi with a slotted spoon and spread them on the prepared tray, making sure they are not touching.
• Place the tray of pierogi in the freezer for about 2 hours until they are completely frozen.
• Transfer the frozen pierogi to a freezer bag and store them in the freezer for up to 3 months.

Freezing Cooked Pierogi:

It is also possible to freeze cooked pierogi. However, it is recommended to blanch them for 30 seconds in boiling water instead of fully cooking them to prevent cracking and overcooking. Here are the steps to freeze cooked pierogi:

• Make and cook the pierogi as usual.
• Drain the cooked pierogi and chill them in an ice bath.
• Once chilled, coat the pierogi with butter or oil.
• Place the pierogi on a parchment-lined sheet and freeze them in a single layer until solid.
• Transfer the frozen pierogi to a vacuum sealer bag or a zip-lock bag if using within a month. Label the bag with the date.
• Store the pierogi in the freezer for up to 3 months.

Defrosting and Reheating Pierogi:

When you're ready to eat your frozen pierogi, you can defrost them or cook them directly from frozen. Here are some options for reheating:

• Boiling: Bring a large pot of salted water to a boil, add the frozen or defrosted pierogi, and cook until they resurface. Cook for an additional 3 minutes, then drain and serve.
• Stovetop: Heat a non-stick skillet on medium-low heat and melt some butter. Add the pierogi, cover with a lid, and cook for 12-15 minutes, flipping halfway through. For a crispy exterior, use higher heat or cook for a longer time.
• Oven: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat, or spray it with cooking spray. Brush the pierogi with melted butter or oil, place them on the baking sheet, and bake for 20 minutes if frozen or 14 minutes if defrosted, flipping halfway through.

The history of pierogi

While the exact origin of pierogi is unknown, they are most commonly associated with Central and Eastern European nations, particularly Poland, Ukraine, and Russia. The word "pierogi" itself comes from the Polish plural form of the word "pieróg", which means "dumpling". The dish is considered to be a staple of Polish cuisine and is often served at festivals and family gatherings, with each holiday having its own special kind of pierogi.

In the past, pierogi were considered a luxury item, filled with extravagant ingredients like venison and truffles. However, as economic and social changes occurred, pierogi became more accessible to the masses, with fillings changing to include potatoes, cabbage, and onions. Today, pierogi can be found in supermarkets across the United States and Canada, and they remain a popular dish in Polish culture and beyond.

Frequently asked questions