The Ultimate Pierogi: Cheese Filling Decoded

Pierogi are dumplings with a long history in central and Eastern Europe. They are a type of comfort food that is a staple in the food culture of the region. The dumplings can be filled with a variety of ingredients, but potatoes are the most traditional.

Pierogi ruskie, or Russian pierogi, are pierogi filled with potatoes and cheese. The name does not refer to Russia, but to the Ruthenians or Rusyns, the people from around the northern Carpathian Mountains in western Ukraine, eastern Slovakia, and southern Poland.

Pierogi ruskie are made with a combination of potatoes and cheese. The type of cheese used can vary, but common options include farmer's cheese, dry curd cheese, ricotta, quark cheese, cottage cheese, cheddar, and sour cream.

Potato and cheese pierogi dough

Pierogi are dumplings of central and eastern European descent. They are made with unleavened dough and filled with either a savoury or sweet filling before being boiled or pan-fried.

The dough for pierogi is typically made with flour, salt, eggs, and a fat source such as oil, butter or sour cream. The dough is typically soft and pliable, easy to roll out, cut, and shape.

Pierogi are often filled with potatoes and cheese, with popular cheese options including farmer's cheese, cottage cheese, cream cheese, ricotta, and cheddar. Other popular savoury fillings include ground beef and onions, sauerkraut and mushroom, and caramelised onions and mashed potatoes. Sweet fillings can include blueberries and farmer's cheese, or cherries.

To cook pierogi, they are typically boiled and then pan-fried with butter and onions. They can also be baked or fried without boiling first.

This recipe for potato and cheese pierogi dough is adapted from Brown Eyed Baker.

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

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 rest for at least 15 minutes or up to 2 hours.

This dough can be made ahead of time and stored in the refrigerator for up to 2 hours, or frozen for up to 1 month.

Potato and cheese pierogi filling

Pierogies are dumplings that are traditionally filled with potatoes and cheese. They are a delicious Eastern European dish that dates back to the 13th century. The pierogi filling is only limited by your imagination, but a traditional choice is potatoes and cheese.

Ingredients

• Potatoes
• Cheese (cheddar and farmer's cheese)
• Caramelized onions
• Butter
• Salt and pepper

Method

First, boil the potatoes until tender. Then, process the potatoes through a ricer or food mill to keep them light and fluffy. Next, mix the potatoes with the cheese, caramelized onions, butter, salt, and pepper. And that's it! Your pierogi filling is now ready to be wrapped in dough and cooked. Enjoy!

How to assemble pierogi

Making pierogi is a lengthy process, but the results are well worth the effort. Here is a step-by-step guide on how to assemble pierogi:

Prepare the Dough:

Roll the pierogi dough on a floured surface until it is thin, aiming for about 1/16-inch thickness. Use a circular cookie cutter or the top of a drinking glass to cut out circles from the dough.

Filling and Sealing:

Place a teaspoon of filling—such as potato and cheese, sauerkraut, or ground beef and onions—in the centre of each dough circle. Avoid overfilling, as this can cause the pierogi to break apart during cooking.

To seal the pierogi, fold the dough over the filling to create a half-moon shape. Pinch the edges together firmly, ensuring that the filling does not escape. Continue sealing by pinching and twisting the dough with your thumb and forefinger, working your way down both sides. This technique will create a secure, thin edge.

Cooking the Pierogi:

Bring a large pot of salted water to a boil. Create a gentle whirlpool in the water by stirring it, which will prevent the pierogi from sticking to the bottom of the pot. Carefully drop the pierogi into the water, being careful not to overcrowd the pot.

The pierogi will be ready when they float to the top. Use a slotted spoon to remove them from the water, and place them on a buttered plate to prevent sticking.

Frying the Pierogi (optional):

For an extra crispy texture, fry the boiled pierogi in butter or oil. Melt butter in a pan over medium-high heat, and fry the pierogi in a single layer until golden brown and crispy, about 1-2 minutes per side.

Storing and Reheating:

Pierogi can be stored in the refrigerator for up to two days or frozen for later enjoyment. To freeze, place the uncooked pierogi on a baking sheet in a single layer and freeze until solid. Then, transfer them to an airtight container or freezer bag. When ready to cook, simply drop the frozen pierogi into boiling water—no need to thaw!

How to cook pierogi

Pierogi are delicious dumplings with an Eastern European twist. They are traditionally Polish or Ukrainian in origin, though there is debate about their exact roots. They can be made with a variety of fillings, including potato and cheese, meat, or fruit. They are typically boiled and then fried, but can also be steamed, grilled, or baked. Here is a step-by-step guide to cooking pierogi:

Step 1: Prepare the Filling

The first step is to prepare your filling. For a classic potato and cheese filling, you will need potatoes, cheese, butter, and caramelized onions. Boil and mash the potatoes, then mix in the cheese, butter, and onions. You can also add salt and pepper to taste. Other popular fillings include ground beef and onions, blueberries and farmer's cheese, sauerkraut and mushroom, or caramelized onions and mashed potatoes.

Step 2: Make the Dough

The dough for pierogi is typically made with flour, eggs, and salt. You can also add sour cream, milk, and/or vegetable oil to make the dough softer and more pliable. Mix the ingredients together until they form a soft dough, then knead it by hand or with a stand mixer. Let the dough rest for about 10 minutes before rolling it out.

Step 3: Assemble the Pierogi

Roll out the dough on a floured surface until it is thin, about 1/8 inch thick. Use a cookie cutter or a glass to cut circles out of the dough. Place a teaspoon of filling in the center of each circle, then fold the dough over and seal the edges to form a half-moon shape. You can use a fork to crimp the edges and ensure a tight seal.

Step 4: Boil the Pierogi

Bring a large pot of salted water to a boil. Gently drop the pierogi into the boiling water and cook until they float to the top. This should take about 5-10 minutes. Remove the pierogi with a slotted spoon and drain them in a colander.

Step 5: Fry the Pierogi

Heat some butter or oil in a large pan over medium heat. Add the boiled pierogi to the pan and fry until they are golden brown on both sides. You can also add chopped onions, bacon, or kielbasa to the pan for extra flavor.

Step 6: Serve and Enjoy!

Pierogi can be served with a variety of toppings, including sour cream, caramelized onions, bacon bits, or fried kielbasa. They can be enjoyed as a main course or a side dish, and they are sure to impress your family and friends!

How to serve pierogi

Pierogi are incredibly versatile and can be served as a main dish, an hors d'oeuvre, a side, or even a dessert! Here are some ideas for how to serve them:

As a Main Dish:

• Serve pierogi with kielbasa, Polish sausage, or ham.
• Serve pierogi with Brussels sprouts, either hot or as a salad.
• Serve pierogi with pork chops, pork shoulder, or a pork stew.
• Serve pierogi with potato salad.
• Serve pierogi with cabbage and bacon.
• Serve pierogi with prime rib.
• Serve pierogi with cabbage roll soup.
• Serve pierogi with kale.
• Serve pierogi with a cucumber and sour cream salad.
• Serve pierogi with roasted tomatoes and wilted spinach.
• Serve pierogi with cabbage roll casserole.

As a Side Dish:

• Serve pierogi with sour cream, onions, and mushrooms.
• Serve pierogi with carrots, parsnips, and Brussels sprouts.
• Serve pierogi with cranberry relish.
• Serve pierogi with Polish beet soup (red borscht).
• Serve pierogi with bacon and caramelized onions.
• Serve pierogi with nachos, deep-fried until crisp, and loaded with toppings like tomatoes, jalapenos, beans, and cheese.
• Serve pierogi with butter, sugar, and cream (for fruit-filled pierogi).

Other Ways to Serve Pierogi:

• Simmer them gently in water.
• Cover them with sauteed onions or bacon.
• Steam and brush with butter.
• Bake them with a coating of breadcrumbs.
• Saute them slowly with butter and sprinkle with granulated sugar (especially good for plain cheese pierogi).
• Boil them in chicken broth and serve in a shallow bowl of broth.

Frequently asked questions