Ingredients:
For the Dough:
- 3 cups (360g) all-purpose flour
- 1 large egg
- 1/2 cup (120ml) sour cream
- 1/2 cup (120ml) water
- 1/4 cup (60ml) unsalted butter, melted
- 1/2 teaspoon salt
For the Filling:
- 2 cups (about 500g) mashed potatoes (cooked and cooled)
- 1 small onion, finely chopped and sautéed until translucent
- 1/2 cup (120ml) sour cream
- Salt and pepper to taste
For Boiling and Cooking:
- Water for boiling
- Butter or oil for frying
- Sour cream or applesauce for serving (optional)
Instructions:
- In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and add the egg, sour cream, water, and melted butter.
- Using a fork or your hands, gradually incorporate the wet ingredients into the flour mixture until a dough forms.
- Turn the dough out onto a lightly floured surface and knead it for about 5 minutes, or until smooth and elastic. Cover the dough with a clean kitchen towel and let it rest for 30 minutes.
- While the dough is resting, prepare the filling by combining the mashed potatoes, sautéed onions, sour cream, salt, and pepper in a mixing bowl. Mix until well combined.
- After the dough has rested, roll it out on a lightly floured surface to about 1/8 inch thickness. Use a round cookie cutter or drinking glass to cut out circles of dough.
- Place a small spoonful of the potato filling in the center of each dough circle. Fold the dough over the filling to form a half-moon shape, and press the edges together to seal. You can crimp the edges with a fork for decoration, if desired.
- Repeat the process with the remaining dough and filling until all the pierogi are assembled.
- Bring a large pot of salted water to a boil. Carefully drop the pierogi into the boiling water, a few at a time, and cook them for 3-4 minutes, or until they float to the surface.
- Remove the cooked pierogi from the water using a slotted spoon and transfer them to a plate lined with paper towels to drain.
- Heat butter or oil in a skillet over medium heat. Once hot, add the boiled pierogi in batches and fry them until golden brown and crispy on both sides, about 2-3 minutes per side.
- Remove the fried pierogi from the skillet and drain them on paper towels.
- Serve the Polish pierogi hot, with sour cream or applesauce on the side for dipping, if desired.
- Enjoy your homemade Grandma’s Polish Pierogi as a comforting and delicious meal or snack!
FAQs:
1. What is the best way to prevent pierogi dough from sticking while rolling it out?
Answer: To prevent pierogi dough from sticking while rolling it out, lightly flour your work surface, rolling pin, and hands. If the dough becomes too sticky, you can add a bit more flour to the surface and rolling pin as needed. However, be careful not to add too much flour, as it can make the dough tough. Another tip is to roll out the dough in small batches to make it more manageable.
2. Can I make pierogi ahead of time and freeze them?
Answer: Yes, pierogi can be made ahead of time and frozen for later use. After assembling the pierogi, place them on a baking sheet lined with parchment paper in a single layer, making sure they are not touching. Freeze them until they are solid, then transfer them to a freezer-safe bag or container. When you’re ready to cook them, you can boil them straight from the freezer without thawing.
3. What are some traditional fillings for pierogi?
Answer: Traditional pierogi fillings include potato and cheese (often called “Ruskie”), sauerkraut and mushroom, meat (such as ground beef or pork), and sweet fillings like fresh berries or sweetened cheese. Potato and cheese is one of the most popular fillings, made with mashed potatoes mixed with farmer’s cheese or cottage cheese and seasoned with salt and pepper.
4. How do I prevent pierogi from bursting while boiling?
Answer: To prevent pierogi from bursting while boiling, make sure the edges are sealed properly. Press the edges firmly together, and consider using a fork to crimp the edges for an extra seal. Additionally, avoid overfilling the pierogi, as too much filling can cause them to burst. When boiling, use a large pot with plenty of water to give the pierogi enough room to move around, and avoid overcrowding the pot. Boil them gently to prevent them from breaking apart.
5. How should I cook and serve pierogi after boiling them?
Answer: After boiling, pierogi can be served immediately or given a quick sauté for added flavor and texture. To sauté, heat some butter or oil in a skillet over medium heat and cook the boiled pierogi until they are golden brown and slightly crispy on both sides. Serve pierogi with traditional toppings such as sautéed onions, sour cream, bacon bits, or melted butter. For sweet pierogi, you can dust them with powdered sugar or serve with a dollop of sweetened sour cream or fruit compote.