Pierogi

Pierogi
Donna Scimeca

Serves 4 as a side dish.

Ingredients

For the dough:

2 ea Egg yolks

2 C All purpose flour

½ C Water

½ t Salt

2 T Butter, melted

For the filling:

4 ea medium (or 3 large) Russet potatoes, peeled & cut into 2 inch cubes

1 ea small yellow onion, finely diced

1 T Butter 

½ C Canola oil

Salt & pepper

*Optional additions to potato for filling:

1 C Shredded cheddar or Farmer’s cheese

 Directions

1. Place cubed potatoes in a large pot of salted water; bring to boil and cook for 12-15 minutes until tender.

2. While the potatoes are cooking, make the dough: combine the egg yolks, flour, water, salt, and melted butter in the bowl of a stand mixer. Mix with paddle attachment on low until combined, then switch to dough hook attachment and continue kneading until soft dough forms and pulls away from the sides of the bowl (2-3 minutes). Wrap in a clean kitchen towel and set aside.

3. Place diced onion in a small sauté pan with 2 tablespoons of butter on medium-low heat. When onion begins to soften, reduce the heat to low and continue cooking for 3-5 minutes until onions begin to take on a bit of color

4. Once the potatoes are cooked, drain and mash or use a ricer. Add the sautéed onions, oil, cheese (optional), and salt and pepper to taste.

5. Rinse the pot that you used to boil the potatoes, and fill ¾ with water, and over high heat bring to a boil.

6. While the water is coming to a boil, roll the dough to a 1/8” thick circle. Use the pierogi mold, or a 3” cookie cutter, or even a sturdy glass, and cut out as many circles as possible. This recipe should give you 12-16 circles.

7. Spoon 1 tablespoon of filling and place in the center of each circle. If using a pierogi mold, place a circle of the dough on the mold and spoon the filling in the center. Fold the dough over into a half circle and either press the mold to seal the edges, or using a fork gently press the edges together with the back of the fork’s thongs to seal. Repeat until all of the pierogi are formed. Place on the clean kitchen towel used to rest the dough.

8. To the pot of boiling water, gently add 4 pierogi at a time and when they begin to float, remove with a slotted spoon and place on the kitchen towel.

9. Melt 2 T of butter in a small saute pan over medium-low heat. Add as many pierogi as can fit in your pan, leaving a bit of space between each and gently cook on each side until lightly browned, 3-5 minutes per side. Move to a plate and repeat.

Chef’s notes:

1. A dumpling/ravioli maker/press/mold will be used, but not necessary – a fork also works! 

2. Other popular filling suggestions include:  sauerkraut and sautéed mushrooms, or just sauerkraut with sautéed onions, or with just mushrooms!  Not all pierogi are savory - there are even fruit filled varieties, and a favorite of mine is a filling made with ricotta and raisins that have been soaked in a bit of brandy!  

3. This recipe makes 12-16 pierogi, but the recipe can easily be doubled or tripled if you are serving more than 4 people as a side dish. In the Polish tradition, pierogi would be topped with a dollop of sour cream and a bit of caramelized onion, and served alongside kielbasa (smoked or fresh Polish sausage), spicy brown mustard, sauerkraut that has been cooked with minced onion and butter, apple sauce, and a slice of hearty rye or pumpernickel bread. Smacznego! Bon appetit!

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