Cheese And Pierogies: The Perfect Pairing

Pierogies are a traditional Polish comfort food. They are dumplings that can be filled with a variety of savoury or sweet fillings. The most traditional filling is potato and cheese. The dough is typically made with flour, eggs, sour cream, and water. The pierogies are boiled and then fried in butter. They can be served with sour cream, caramelised onions, bacon, or sausage.

How to make the dough

Making the dough for pierogies is simple and straightforward. Here's a guide on how to make it:

Ingredients:

• 2 cups of all-purpose flour (plus more for dusting)
• 1 large egg
• 1 teaspoon of salt
• 1 tablespoon of vegetable oil
• 4 to 6 tablespoons of cold water

Method:

• Combine the flour and salt in a food processor and pulse until mixed.
• With the machine running, slowly add the whole egg, egg yolk, and oil through the feed tube. Continue processing until the mixture resembles wet sand, which should take about 30 seconds.
• With the machine still running, slowly add the water, starting with 4 tablespoons. Add more water, a tablespoon at a time, until the dough forms a ball. You may not need to use all the water.
• Transfer the dough to a lightly floured surface and knead it by hand until it firms slightly and becomes smooth, which should take about 2 minutes.
• Cover the dough with plastic wrap and set it aside to rest for at least 15 minutes or up to 2 hours.

The dough is now ready to be rolled out and filled with your choice of filling. This dough recipe is soft, pliable, and easy to work with, making it perfect for creating delicious pierogies!

How to make the filling

Making the filling for pierogies is simple, and you can get creative with the ingredients. The most traditional filling is potato and cheese, but you can also add caramelized onions, butter, or even blue cheese and cheddar. Here's a step-by-step guide to making the filling:

Step 1: Prepare the Potatoes

Start by boiling your potatoes in salted water until they are fork-tender. You can use starchy yellow potatoes or russet potatoes. Drain the water and mash the potatoes using a potato ricer or masher to ensure there are no lumps.

Step 2: Cook the Onions (Optional)

If you want to add onions to your filling, heat some butter, oil, or ghee in a frying pan and cook the onions until they are golden brown. Onions will add a punch of sweet flavor to your filling.

Step 3: Mix the Cheese and Potatoes

In a large bowl, mix the mashed potatoes with farmer's cheese. You can also use whole milk large-curd cottage cheese or drained ricotta if you can't find farmer's cheese.

Step 4: Add the Onions and Seasonings

If you cooked onions, add them to the potato and cheese mixture. You can also add other types of cheese, such as cheddar or blue cheese, for extra flavor. Season the filling with salt and pepper to taste. You can also add garlic powder and onion powder for extra flavor.

Step 5: Adjust the Consistency

Depending on your preferred consistency, you can adjust the filling by adding more cheese or potatoes. The filling should be slightly moist but not watery, as this can make the pierogi dough soggy.

Step 6: Cool the Filling

Before filling the pierogi dough, let the filling cool down. This will make it easier to handle and prevent the dough from becoming soggy. You can even refrigerate the filling for up to two days before assembling the pierogies.

Now that you have your filling ready, it's time to assemble your pierogies! Remember to seal the pierogi dough well to prevent the filling from leaking out during cooking. Enjoy your delicious, homemade pierogies!

How to assemble the pierogi

Assembling pierogi is a time-consuming process, but it's not difficult. Here's a step-by-step guide:

Rolling the Dough:

First, divide your pierogi dough into two equal halves and cover one half with a bowl or towel to prevent it from drying out. Roll out the other half of the dough on a lightly floured surface until it's thin (about 1/8-1/16 inch thick). You want the dough to be thin enough so that it's pliable and easy to work with, but not so thin that it tears easily.

Cutting the Dough:

Use a round cookie cutter, a drinking glass, or the top of a pineapple can (with the top and bottom removed) to cut circles out of the rolled-out dough. The circles should be about 2-4 inches in diameter, depending on your preferred pierogi size.

Filling and Sealing the Pierogi:

Place a teaspoon (or tablespoon, according to some sources) of filling in the centre of each dough circle. Potato and cheese, sauerkraut, and meat are common filling options. Then, gently stretch the dough and fold it over the filling, creating a half-moon shape. Pinch the edges of the dough together to seal the pierogi, working your way from one end to the other. You can use a fork to crimp the edges for a decorative finish.

Boiling the Pierogi:

Bring a large pot of salted water to a boil. Create a bit of a whirlpool in the water by stirring it, which will prevent the pierogi from sticking to the bottom of the pan. Drop the pierogi into the boiling water in batches, being careful not to overcrowd the pot. The pierogi will grow as they cook, so give them enough space. Once they float to the top, let them simmer for about 3-6 minutes, depending on the filling.

Frying the Pierogi (optional):

After boiling, you can choose to eat, store, or fry your pierogi. To fry them, heat a large skillet with butter or oil. Add the boiled pierogi and fry until golden and crispy on both sides.

Storing the Pierogi:

Pierogi can be stored in the refrigerator or freezer. To freeze, place the assembled, uncooked pierogi on a baking sheet in a single layer and freeze until solid. Then, transfer them to freezer bags or containers. They can be cooked directly from frozen.

How to cook the pierogi

How to Cook Pierogi

Pierogi are delicious Polish dumplings that can be boiled, fried, grilled, baked, steamed, or even microwaved. Here is a guide on how to cook them in several different ways.

Boiling Pierogi

The first step to cooking pierogi is to bring a large pot of salted water to a boil. Drop the pierogi into the boiling water and wait for them to float to the top. If the pierogi are frozen, cook them for an additional 4 minutes after they float to the top. If the pierogi are chilled precooked, you can remove them from the water after they float, or you can continue to boil them for a softer texture.

Pan-Frying Pierogi

To pan-fry pierogi, melt some butter or heat some oil in a large skillet. Add the boiled pierogi to the skillet and fry until golden and crispy. You can also add chopped onions, bacon, or kiełbasa to the skillet for extra flavor.

Baking Pierogi

Preheat the oven to 356°F (180°C). Grease a baking tray and place the pierogi on it in a single layer. Brush the pierogi with melted butter or oil and cover with foil or parchment paper. Bake for 20 minutes, turning once halfway through.

Grilling Pierogi

Brush both sides of the pierogi with melted butter 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

Heat a large pot of neutral oil to 356°F (180°C). Carefully drop a few pierogi into the hot oil at a time, being careful not to overcrowd the pot. Fry the pierogi, turning them occasionally, until they are golden and floating. Remove the pierogi from the oil and drain on a paper towel.

Air-Frying Pierogi

Place frozen pierogi in an air fryer at 365°F (180°C) and air fry for 8-18 minutes, depending on their size, until golden and crispy.

Crock-Pot/Slow Cooker Pierogi

Line the bottom of a Crock-Pot or slow cooker with a layer of fresh or frozen pierogi. Brush the pierogi with melted butter and add a layer of finely chopped caramelized onions, bacon, or kiełbasa. Continue layering the pierogi and toppings until the Crock-Pot is full. Put the lid on and cook on low for 3-4 hours, or until the pierogi are cooked through.

Microwaving Pierogi

Place the pierogi in a large, microwave-safe bowl and cover them with boiling water. Microwave on high for 5 minutes, then carefully remove the bowl from the microwave and drain the pierogi.

Serving Pierogi

Pierogi can be served with a variety of toppings, depending on their filling. Savory pierogi, such as those filled with potato and cheese, meat, or sauerkraut, are typically served with melted butter, sour cream, and caramelized onions. Dessert pierogi, such as those filled with farmer's cheese or fruit, are often served with melted butter, sweetened cream, honey, whipped cream, fresh fruit, sugar, or cinnamon.

How to store and freeze the pierogi

Pierogies are a type of dumpling that can be frozen and stored in several ways. Here is a detailed, step-by-step guide on how to do it:

Freezing Pierogi Dough:

If you have leftover dough, you can freeze it. Form the dough into a ball and wrap it tightly in cling film before placing it in the freezer. For added protection, place the wrapped ball inside a freezer bag. When you're ready to use it, thaw it slowly in the fridge overnight.

However, making the dough from scratch is a quick process, so it's not worth freezing it unless you have leftovers. Also, dough that has been frozen once should not be frozen again.

Freezing Pierogi Filling:

Most types of pierogi fillings can be frozen. Simply place the filling in a container, cover it with a lid, and label it. When you're ready to use it, let it thaw at room temperature. However, fillings that are predominantly based on Twaróg (a type of Polish cheese) should not be frozen as they can become hard, lumpy, or watery after thawing.

Freezing Raw Pierogi:

You can freeze raw pierogi, but they are less likely to crack if you blanch them in boiling water first. Here's how:

• Assemble the pierogi and line them up.
• Grease a tray that fits in your freezer with oil.
• Bring a large pot of water to a boil and drop a few pierogi in at a time, cooking for 30 seconds.
• Remove the pierogi with a slotted spoon and place them on the tray, making sure they don't touch.
• Repeat until all the pierogi are blanched.
• Let the pierogi cool completely, then place them in the freezer for about 2 hours.
• Transfer the pierogi to a freezer bag and store for up to 3 months.

Freezing Cooked Pierogi:

It is recommended to freeze leftover cooked pierogi. However, they should not be fully cooked before freezing. Instead, blanch them in boiling water for 30 seconds first. Here's the full process:

• Cook the pierogi as usual or blanch them in boiling water for 30 seconds.
• Place the pierogi on large plates to cool, flipping them after 15-20 minutes so both sides dry.
• Pre-freeze the pierogi on a tray or cookie sheet for 2-3 hours until the exterior is frozen solid.
• Transfer the frozen pierogi to a freezer bag. If you have multiple types, separate them into different bags and label them accordingly.
• Put the bag in the freezer, where they will retain their quality for at least 3 months.

Defrosting and Reheating Pierogi:

You can defrost pierogi by placing the desired amount in an airtight container in the refrigerator overnight. Make sure the container is sealed tightly to prevent drying out. After defrosting, you can reheat the pierogi by:

• Boiling them in salted water until they resurface, then cooking for an additional 3 minutes.
• Sautéing them on the stove in a non-stick skillet with butter for 12-15 minutes, flipping halfway through.
• Baking them in the oven at 400°F for 14-20 minutes, brushing them with melted butter or oil and flipping halfway through.

Now you know everything about storing and freezing pierogi! Enjoy your delicious, homemade dumplings whenever you crave them.

Frequently asked questions