It’s Monday people.. meaning I am extra hungry for dinner. Solution? Homemade pierogies. I love this recipe because it’s easy, delicious, and super versatile. You can even stash the boiled pierogies in the freezer. So, if you want a quick meal one night all you have to do is a super fast pan fry. PLUS, you can go to the moon with creativity here. The filling is fun to mix around with, I’ve tried cinnamon spiced sweet potato with pecans, and the same versatility can be applied to the sauce. My go-to for the sauce since I am practically Jewish, is usually just sour cream with chopped chives and a side of applesauce… but ranch dressing is yummy too.
I got this recipe from Martha Stewart’s cookbook (Annual Recipes 2005). But, before you get started, WATCH this video with Martha and her mom (the OG) to see how it’s done:
http://www.marthastewart.com/339781/potato-pierogi The link is under step 1.. for some reason it won’t let me post it here.
You absolutely must make these Polish dumplings!!! As you can see from my excessive explanation points, I love these like Kim Kardashian likes taking selfies of herself. So, let’s get cooking…
- 1 large egg
- 2 tablespoons sour cream
- 1 cup milk
- 4 ½ to 5 cups A.P. flour, plus more for dusting
- 2 sticks (8 ounces) unsalted butter, melted
- 4 ½ lbs. russet potatoes (about 8 medium), peeled and quartered
- 6 ounces cream cheese, room temperature
- Freshly ground black pepper & salt
- 2 tablespoons coarse yellow cornmeal
1. Make dough: Whisk together egg and sour cream in a medium bowl until smooth. Whisk in milk and 1 cup water. Gradually stir in 3½ cups flour, ½ cup at a time, until a very sticky dough forms.
2. Turn out dough onto a well-floured surface. Knead, slowly working in 1 cup flour (use a bench scraper to lift dough). Continue to knead, working in up to ½ cup more flour, until dough is elastic and no longer sticky, 8-10 minutes. Put dough in a lightly floured bowl. Cover with buttered plastic wrap, set aside.
3. Make filling: Cover potatoes with cold water in a large pot. Bring to a boil; add 2 tablespoons salt. Cook potatoes until tender, about 25 minutes. Drain; return to pot. Cook over low heat, stirring, until potatoes are dry, about 2 minutes. Pass potatoes thru a ricer into a large bowl. Add 4 tablespoons butter and cream cheese; mash until well incorporated. Season generously with salt and pepper.
4. Lay a clean linen towel on a large rimmed baking sheet, and sprinkle cornmeal evenly over top. Divide dough into 4 equal pieces. Working with 1 piece at a time, roll out dough on a well-floured surface to about 1/8 inch thick. With a 2 ½-inch round cutter, cut out as many circles as possible. Gather scraps, and roll them out again; cut out additional circles.
5. Mold filling into 1 heaping tablespoon balls and place one in center of each dough circle. Holding a filled circle in your hand, gently fold dough over filling. There are a few ways to do this but the easiest way is to just pinch edges & crimp with fork to form a well-sealed half-moon. Transfer to towel-lined baking sheet. Repeat with remaining dough and filling. You’ll be surprised by how pliable this dough is, so put as much filling in as you can.
I tried two different techniques for folding the edges here.. fork and the ‘twist.’ And on the right, you can see my sweet potato pierogies. The fatter, the better.
6. Bring a large pot of salted water to a boil. Add pierogies, working in batches of 8 to 10. When they rise to the top (after about 5 minutes), continue to cook, stirring occasionally, 1 minute more.
7. Transfer pierogies with a slotted spoon to platter.
From this point you can freeze them on a sheet pan, and bag them once hardened. Or you can be like me and pan fry them with a little butter.
My favorite. Now dollop on some sauce, brown butter, or whatever your little heart desires, and ENJOY!