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Lola Cooks: Pierogi
7
Tomorrow people all over the country will be celebrating pierogi. Truth be told, the majority of those people will be in the midwest or northeast, but the popularity of pierogi has spread across the nation. Just about anywhere that has a large Polish population has pierogi.
The pierogi or perogi is similar to ravioli. However, the filling typically involves a mashed potato base and then other things are added after that. The one I remember the most from my childhood in the midwest was potato, caramelized onion and cheddar cheese. There are many variations out there as you might imagine. In fact, as they have grown in popularity, more "American" versions have appeared including bacon and jalapeno. They are gone in just a couple of bites, but they are really good bites.
savour... carb therapy
Get the rest after the jump...
Pierogi
Before you start:
I use a food ricer to mash potatoes. Use whatever method works best for you.
Have a short bowl or glass of water handy to dab you fingers and very slightly moisten the edge of the circle cut out to help seal the filling inside.
A dessert version of pierogi can also be made, although I have never done it. I usually see these with standard pie fillings (cherry, apple) and served with some sort of sauce.
Be careful not to overwork the dough. Easy does it.
The ingredients:
For the dough: For the filling:
The method:
- Place the potatoes in a large saucepan and fill with enough cold water to just cover.
- Cook over medium high heat for 15-20 minutes until soft, but not mushy.
- While potatoes are cooking, melt butter and olive oil in sauté pan over medium heat.
- Add onion, garlic, and thyme. Cook until onions are soft and translucent (about 2 minutes).
- Add cabbage and cook an additional 7-9 minutes until cabbage starts to brown.
- Lower the heat to low and cook an additional 20 minutes until the cabbage and onion are soft and caramelized.
- When the potatoes are finished drain them thoroughly and pat them dry with a paper towel.
- Place the potatoes, onion/cabbage mixture, cheese, and parsley in a bowl and mash them.
- Add salt and pepper to taste.
- Set the filling aside to cool while you make the dough.
- In a large bowl, combine flour, sour cream, and ¼ cup of the water.
- Mix the eggs in one at a time.
- Add about half of the remaining water… more as necessary until mixture comes together.
- Place dough on lightly floured surface and knead with your fingertips, lifting and dropping the dough on the counter.
- You should knead (dusting with flour as necessary) until dough is smooth on the outside and slightly sticky when poked (about 5 minutes).
- Loosely wrap in plastic wrap and set aside to rest for at least 20 minutes.
- While it is resting, bring large pot with water to boil over high heat.
- When dough is ready turn it out onto a lightly floured surface and roll about 1/8 inch thick.
- Cut out circles with a cookie cutter or drinking glass.
- Place a small amount of filling in the center of the disc and fold over to form a semi-circle.
- Press the edge together with your fingertips and then mark with the end of a fork.
- Drop the perogi into the boiling water.
- When they begin to float to the top, cook them for an additional 3 or 4 minutes.
- Drain the perogi.
- Saute the perogi in butter or olive oil over medium heat until slightly browned on both sides.
- Serve with sour cream and garnish with chopped parsley.
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Holy Moly! You have really outdone yourself with this maavelous post. Besides being totally stoked to find a recipe for Pierogi I almost, actually got really close to just licking the screen because of your gorgeous photos. So darn pleased you were featured in FoodLoversWeb.com Daily paper on Twitter!
Posted by: Correen | 10/08/2010 at 01:57 PM
Thanks, Correen! I am so happy to be part of FoodLovers Web.com. I appreciate the attention! Make the pierogi. They make tummies happy.
Posted by: Sam | 10/08/2010 at 08:30 PM
My 15 year old son and I made these and have not cooked them yet. I'll let you know how they turn out. The filling tastes great all on its own.
Posted by: B conrad | 10/10/2010 at 07:59 PM
I hope you enjoy them. I had a little left over filling and ate it separately as a side dish the next day. It's so good.
Posted by: Sam | 10/10/2010 at 09:20 PM
YUM. The only experience with a pierogi that I have is the frozen variation. They were good, but I've been really wondering how it would be made at home. Thanks for the recipe!
Posted by: The Pioneer Cookerella | 10/10/2010 at 11:53 PM
Mmm, these look so good! I love the photos :) I'm definitely going to try to make these.
Posted by: Pretty. Good. Food. | 10/12/2010 at 11:50 AM
Meredith, do let me know how they turn out. Thanks for stopping by the Nest. I hope to see you here often.
Posted by: Sam | 10/12/2010 at 12:01 PM
We made these and they came out awesome. We saw the picture and decided that we had to make them. My 15 year old son even took over rolling ,cutting and filling them so I could take a phone call. I love the dough ,it was so easy to work with. Smooth, pliant with a little give. Truly a joy to work with. The filling was good. I used grated parmesan cheese. Next time I will use cheddar. I may skip the cabbage in my next batch.Or make sure that I use only the white heart and par boil and dry it before I continue with the recipe. My family LOVED these pierogi. I have to commend you on your wonderful directions and photos as well.They really helped to insure that we had a picture perfect product.
Posted by: B conrad | 10/12/2010 at 07:28 PM
I am so happy that you made the pierogi and even happier that it was successful. Thank you for your kind words. I hope to see you around the Nest often.
Posted by: Sam | 10/12/2010 at 08:46 PM
Cool articles. I think you touch so many different lives and many different people. I think life is the best way to develop our thoughts. I am learning from you. Thanks.
Posted by: Jordan Sneakers | 11/01/2010 at 03:24 AM
Cziesc, found you after I accidentally stumbled upon Beetroot Girls. The filling sounds delicious! It sounds a bit Italian influenced. I might have to try this way sometime...
Posted by: Polish Mama on the Prairie | 02/14/2011 at 05:18 PM
Cześć! Greetings from Poland!
Your dumplings look very, very, very delicious. You should be proud of it. :)
For Christmas I recommend pierogi with cabbage and mushrooms. Mmmm...
Posted by: Jolka | 08/25/2011 at 03:18 PM
@Polish Mama on the Prairie, I am so pleased you stopped by the Nest. I hope you visit often.
@Jolka, thanks for your kind words. I am going to take your recommendation for Christmas. You might even see them here.
Posted by: Sam | 08/27/2011 at 10:01 AM
Ooh these guys look great! What a recipe!
Posted by: Russell at Chasing Delicious | 10/10/2012 at 11:27 AM
Thanks so much for stopping by Russell. You should try this recipe. It's crazy good!
Posted by: Sam | 10/10/2012 at 07:16 PM
Those pierogi are great dish, I know because I`m polish and just I love all pierogi
Posted by: matmedmera | 10/22/2012 at 03:25 PM
Hi Sam, my name is Maria. This is an amazing recipe. I love all your recipes, so much that I would like to try this one today and featured on my blog, but giving the link back to here and the full credit to your site and name, as the original source, as I always do with everything I publish. Thank you very much for your time, kind consideration and for the excellent recipes you bring to us.
Posted by: Maria M Triana | 11/04/2012 at 12:38 PM
My mother used to make these with sauerkraut, deep fry and dip in marinara sauce. Now I ma ke them.
Posted by: Laurie | 01/09/2013 at 12:43 AM