- Servings: makes about 30 pierogis
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: up to 50 minutes
|2½ cups||All Purpose Flour|
|2 Tbsp||Sour Cream, at room temperature|
|1||Egg, lightly whisked|
|½ tsp||Butter, softened|
|½ cup||Whole Milk, at room temperature|
|½ cup||Warm Water|
|1¼ lbs||Medium Yukon Gold Potatoes; Peeled, quartered and boiled in heavily salted water until fork tender|
|½ cup||Sauerkraut, drained|
|½ cup||Grated Cheddar Cheese|
|¼ tsp||Black Pepper|
|1||Medium Yellow Onion, grated|
|1 sticks||Butter, browned or clarified|
In a large mixing bowl, add flour, salt, sour cream, beaten egg, butter, water and milk. Using hands mix together until the dough forms a ball. Turn out on a floured board and knead until smooth. Add a little more flour if necessary to make the dough pliable. Divide dough into fourths. Place the pieces under a damp cloth. Roll the first piece to 1/8-1/4 inch thickness, then using a 3 inch cookie cutter, or a glass with a 3 inch diameter, cut out as many pierogi rounds as possible. Place the pierogi rounds under the damp cloth while cutting the rest.
Drain the cooked potatoes and place in a large bowl, then mash or run through a ricer. Place the sauerkraut and onion on a dry clean kitchen towel, then roll towel into a long cylinder, squeezing out any excess liquid. Remove from towel to a chopping board and roughly chop. Add the chopped sauerkraut and onion to the hot mashed potatoes with the Cheddar cheese, salt and pepper, then mix to thoroughly distribute the ingredients. The consistency of the mixture should be a little thicker than mashed potatoes. Add a little milk if the mixture is too thick. Allow filling to cool before proceeding to assembly.
For each pierogi, place a scant 1 tablespoon of potato, sauerkraut and cheese mixture in the center of the dough circle. Fold over to form a half circle. Seal edges by pinching together with fingers. Press a fork and along the edges. Place formed pierogi on a lightly greased cookie sheet. Repeat with remaining pierogi rounds and filling.
Fill a large pot half full with water and bring to a boil. Drop in 5 or 6 pierogis and cook each batch for about 1 minute. The pierogi are done when they float to the top. When floating, remove from pot with a slotted spoons and place in a colander to drain. Add the next batch of pierogis and continue in this manner until all the pierogis have been boiled.
In a small saucepan over medium heat, melt and brown the butter, then add the finely chopped onion. Cook the butter until it browns and the finely chopped onions have softened. Coat a serving platter with half of the browned butter, then arrange the pierogi on the platter, drizzle the remaining brown butter and season with coarse kosher or sea salt. Serve hot.
Every country has its own version of a dumpling, basically cooked balls of dough made of flour, potatoes, bread or matzoh containing meats, seafood, vegetables or sweets. The Italians lay claim to ravioli, the Chinese to potstickers, Indians to somosas and the Polish to pierogis. There are probably as many different recipes for pierogis as there are Polish families. This recipe is my (Italian) interpretation. A genuine Polish friend of mine says the only way to eat pierogis is lightly fried in bacon grease and topped with bacon crumbles and golden caramelized onions "Co jest nie tak!" (What's not to like!)