Potato and Cheese Pierogi

Potato and Cheese Pierogi

It’s been years since I tried to make pierogi and recently I had the pleasure of making them for the truffle and Long_Mach so they could get a taste of some of the ethnic cuisine I had when I was a boy.

Pierogi are similar to Italian ravioli and this dish is made throughout Poland, Ukraine and Russia  with various fillings.  When I was a youngster both my parents used to prepare this dish so I’m not sure if this is the Polish or Ukrainian version of this recipe. Traditionally in our house the filling would be potato and cottage cheese as per this recipe. Occasionally the cottage cheese portion would be replaced with sauerkraut. I have even seen some recipes where they were filled with turkey mince, this looks like a healthy alternative to the vegetarian version which I may try on another occasion.

Making pierogi is a labour of love and time consuming so it’s best to make a big batch for freezing. This recipe makes about 24 pierogi depending on the size of the cutter.

Ingredients

Potato and cheese filling:

½ brown onion finely diced and lightly sauted in butter (for serving)

2 cups cold mashed potato (firm consistency)

1 cup - 250 gms cottage cheese (I used low fat variety)

Season with salt and pepper

Pierogi dough:

2 ½ cups plain flour

1 egg

100ml water

1 tsp olive oil

1 tsp sea salt

Mix the flour salt in a large bowl making a well in the centre. Add the egg and oil to the mixture and gradually mix in the water/oil to make soft dough adding more flour or water as necessary as different types of flour have varying absorption rates. Kneed on a floured board until smooth. Cover with tea towel and let the dough rest for 20 - 30 minutes.

Fill a large pot with water a table spoon salt and bring it to the boil for the pierogi.

Line a baking sheet with baking paper for the filled pierogi.

Mix the potato and cheese filling, check the prepared filling ensuring it can hold its shape.

Divide the dough in half leaving half covered.

On a floured bench roll out the remaining half to about the same thickness as lasagna pasta.

Using a floured cutter cut out as many circles as you can from the rolled out dough. Put remaining off cuts aside to roll out later to make more circles.

Using a teaspoon place a spoon full of filling on to each circle then gently fold each in half to form a half moon.  Press the edge to ensure a good seal, you can use a fork to create a neat finish.

Place each filled pierogi on the baking sheet and cover with tea towel to prevent them drying out.

Cook about 6 pierogi at a time in the boiling water gently stirring the pot with a wooden spoon to prevent them sticking to the bottom of to the pot. Once they rise to the top (about 3-4 minutes) lift them out with a slotted spoon and place in buttered dish ensuring they are lightly covered with melted butter to prevent them sticking to each other.

If more than one layer use a baking sheet between layers.

Once cooled these can be placed in freezer trays or bags for later use.

To serve: Saute 1 finely diced brown onion in butter adding periogi to the sauted onion to lightly brown and heat through. (Option use diced bacon as an alternative to onion).  Serve with sour cream on the side.

You may also slice up some polish sausage like krackerwurst lightly frying in some butter to serve as a meat portion with the pierogi.

Beverage: If wine is your fancy a nice Pinot Gris would go down a treat, for me a Peroni Beer is the go, if you’re watching the carbohydrates try the Boag’s Classic Blond beer.