Pierogi are a Polish dumpling that can be stuffed with a variety of fillings, though cheesy mashed potatoes are the most popular. Americans generally refer to the plural of pierogi as pierogies, but pierogi is the correct plural form, and pierog is singular. My paternal grandmother was from a predominantly Polish village in Illinois, and she was given the dough recipe by a Polish neighbor. The original recipe called for only two cups of flour plus extra for needing, but the dough was so soft and sticky that I now start with three cups.
I like using extra sharp white cheddar for the filling because it gives a bold, cheesy flavor and does not add color to the potatoes. Most pierogi recipes call for sauteed diced onion to be added, but I prefer my filling to be smooth. My secret is to use grated raw onion so you get the flavor of the onion and still have a smooth filling. Pierogi can be served boiled or boiled and then fried. We like them with sour cream and chives, but they can be topped with bacon or caramelized onions, and served alongside Kielbasa and sauerkraut for a filling meal.
Sealing the edges of the pierogi can be done in various ways. I prefer to do a decorated edge, as opposed to just pinching the seams shut, leaving a flat edge. The easiest way is to crimp the edges with the tines of a fork, or you can flute them like a pie crust, pinching the crimps at the base to hold that shape. The most difficult, but most traditional edge is the twisted edge, which is actually the same as the traditional way you would seal a Cornish pasty. You can use diced leftover cooked meat, potatoes, carrots, rutabaga, and onion to make pasty pierogi for a fun fusion.
Pierogi can also be made with sweet fillings. Blueberry or apple pie fillings are my favorite, but you can do sweetened cottage cheese, plums, cherries, or even jam with cream cheese. Frying the sweet pierogi after boiling makes them taste just like little pies. I like to dust them with powdered sugar and serve with whipped cream. Pierogi freeze well, but I do prefer to boil them prior to freezing. They are best reheated in a pot of simmering water or thawed in the refrigerator overnight and microwaved or fried until warmed through.
WHITE CHEDDAR AND POTATO PIEROGI
Ingredients:
Filling:
1 3/4 cups hot mashed potatoes (prepared without milk or butter)
2 ounces shredded extra sharp white cheddar
1/4 cup sour cream
2 tablespoons melted butter
1 tablespoon finely grated yellow onion
1/2 teaspoon salt
1/4 teaspoon ground white pepper
Dough:
3 cups all-purpose flour, plus extra for rolling
1/2 teaspoon salt
2 large eggs, beaten
1/2 cup lukewarm water
For Serving:
Sour cream and chives (optional)
Instructions:
Filling:
In a large bowl, stir together all of the ingredients until smooth. Let cool to room temperature, then cover and chill for 4 hours or overnight.
Dough:
In a large bowl, stir together the flour and salt. Add the eggs and water. Mix until the dough becomes stiff, then scrape it onto a countertop. Knead for 3-5 minutes or until the dough is smooth and only slightly sticky. Cover and let rest for 30 minutes. Bring a large pot of salted water to a boil. As the water is heating, dust a countertop with flour. Roll out the dough, dusting with additional flour as needed, until the dough is about 1/16 inch thick. Using a floured round 2 1/2-3-inch cutter, cut out circles of dough. Reroll scraps as needed. Using a tablespoon-sized cookie scoop, place a level scoop onto each circle. Stretch one half of the dough over the pierogi and pinch the ends to seal. Use a dab of water, if necessary. Crimp the edges as desired. Boil the pierogi in batches for 1 minute after they float to the surface, then remove with a slotted spoon. Drain on an oil-lined pan. If desired, fry the pierogi over medium heat in oil and butter until browned on both sides. Serve with sour cream and chives, if desired.
Yield: About 24 pierogi, 8 servings.
