The Pioneer Woman Tasty Kitchen
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Potato and Cheese Pierogi

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Level: Intermediate

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Description

Potato and cheese pierogi are a hearty and filling meal and a traditional Polish food. Serve these with melted butter and fried onions, or freeze them in a single layer before transferring to bags. They’ll stay fresh in the freezer for three months or so, and make a fast dinner.

Ingredients

  • 1 whole Egg
  • 2 Tablespoons Sour Cream
  • ½ cups Milk
  • ¼ cups Water
  • 3-½ cups All-purpose Flour
  • 2-½ pounds Russet Potatoes, Peeled And Quartered
  • 4 Tablespoons Butter
  • 1 whole Large Onion, Minced
  • 1 Tablespoon Roasted Garlic, Finely Chopped Or Ground Into A Paste
  • 3 ounces, weight Sharp Cheddar Cheese, Grated
  • 2 Tablespoons Sour Cream
  • 1 pinch Salt
  • 1 pinch Freshly Ground Pepper

Preparation

1.In a large bowl, whisk egg, sour cream, milk, and water. Add 2 cups of flour and stir with a wooden spoon. Then add remaining flour 1/4 cup at a time, until the dough is not too sticky, but not stiff. You might not need all of the flour.

2. Sprinkle a work surface with flour, using up to 1/2 cup as you knead the dough. Knead the dough for 5 to 7 minutes, until it feels elastic. Place the dough aside to rest covered with plastic wrap while you make the filling.

3.Place potatoes in a pot, cover with water and add salt. Bring to a boil over high heat and cook until tender when pierced with a fork. Drain the potatoes, place in a large pot and mash until very smooth.

4.While the potatoes are boiling, melt butter in a medium skillet. Add onion and cook over medium heat until carmelized, about 25 to 30 minutes.

5.Add onions, garlic, cheese, sour cream and salt and pepper to taste to the potato mixture. Let the mixture cool while you roll out the dough.

6. Cut dough in half, letting one half rest while you work with the other half. On a lightly floured surface, roll the dough out 1/8 inch thick. Cut out circles using a glass that is about 2 inches in diameter. Place 1 tablespoon of filling inside dough circle and pinch edges to seal (I use a mini ice cream scoop). Place pierogis on a surface covered with a linen dishtowel while you continue the process with the remaining dough and filling.

7.To cook pierogis, bring a pot of water to a boil. When the water is boiling, drop in about 10 pierogis at a time and gently stir to make sure they don’t stick to the bottom of the pot. When the pierogis rise to the top, let them boil one minute longer and then remove. Serve with melted butter and fried onions.

2 Comments

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The Suzzzz on 5.18.2011

You are probably A) not sifting your flour. B)not letting the dough rest enough. C) Over working it.

DO NOT use a pasta machine to roll this out. You don’t want to build up too much gluten in this dough, it should be soft, not firm and elastic.

Also, this seems weird but you might want to microwave your flour until it is just warmed through before adding it. This makes the flour lighter and easier to work into the dough. I also have a basic pierogi dough recipe that works great if you want to try it.

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dightonmom on 2.5.2011

Help–I have tried different recipies for pierogis and I can NEVER get my dough to roll out thin. It always wants to spring back to a small circle.
What am I doing wrong? Please-anyone?

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