Pierogi are traditional Polish noodle dumplings, full of a number of classic sweet and savory mixtures. With this recipe, we have selected to create a fundamental potato-cheese filling and serve them like a side dish capped with sour cream, garlic clove and chive sauce. Us recipe, coupled with a reasonably standard dough preparation method, produces an extremely light and tender end product. The key? Pinching off servings of dough and moving them individually to prevent overworking it.
Potato and Cheese Pierogi
- For that dough:
- 3-1/2 cups all-purpose flour, plus much more for dusting
- 3 large eggs
- two tablespoons sour cream
- 3/4 to at least one cup water
- For that filling:
- 1-1/2 lbs baking taters, peeled and reduce 1-inch slices
- two tablespoons unsalted butter
- 1 tablespoon extra-virgin essential olive oil
- 1 small sweet onion, chopped
- 1 clove garlic clove, minced
- 1/4 teaspoon dried thyme
- 3/4 to at least one cup grated dry farmer's cheese
- Kosher salt and freshly ground pepper to taste
- For that finished dish:
- 1/2 stick butter, reduce 1 tablespoon portions
- 1 recipe Sour Cream Garlic clove-Chive Sauce
For that dough:
Inside a large bowl or mixer, combine the flour, eggs, sour cream and 1/2 cup water. Beat the eggs while you mix and progressively add all of those other water before the mixture is combined.
Turn the dough onto a properly floured surface. Knead it lightly, utilizing a shedding technique (lift the dough in the surface and drop it lower). Knead only before the ingredients are blended and also the dough is smooth and slightly sticky, about three to five minutes. Take care not to over work the dough.
Wrap the dough ball in plastic wrap and get forced out not less than twenty to thirty minutes when you prepare the filling.
For that filling:
Place the taters inside a medium pot and add sufficient cold, salted water to pay for them. Provide a boil and prepare before the taters are soft, about twenty minutes.
As the taters prepare, melt the butter and oil over medium heat inside a large saute pan. Add some onion, garlic clove and thyme, cooking before the onion turns translucent, a couple of minutes. Lower heat and continue cooking until onions caramelize slightly, about twenty minutes. You may want to add a little more butter because the onion and garlic clove mixture cooks. Season with pepper and salt to taste and hang aside to awesome.
Once the taters are soft, drain these questions colander and gently press the remaining moisture. Send them back towards the pot, remove from heat and add some cooled onion mixture and also the cheese. Mash them just until blended and enormous protuberances have left. Season again with pepper and salt to taste. Put aside to awesome when you unveil the pierogi dough.
Assemble and prepare:
Bring a sizable pot of salted water to some boil over high temperature. With gently floured hands, pinch off tablespoon sized servings of the dough and roll them into balls. The balls ought to be about 1-1/2 " across, yielding about 3 dozen total.
On the well floured surface, lightly roll each ball having a moving pin until about 1/8 inch thick and three-1/2 " round. Cover the finished models having a moist towel so that they don't dry up while you are working.
When your models are folded out, hold each in the users hand of the hands, filling the middle of it having a generous tablespoon from the potato mixture. Lightly fold the round in two, pulling the perimeters away and pinching them firmly shut to surround the filling. Make sure the perimeters are sealed by working in one finish to another.
While you work, set your filled pierogi aside on the floured surface and canopy all of them with plastic wrap.
Employed in batches, drop a maximum of 6 pierogi at any given time in to the boiling water. Once they float to the top, permit them to prepare another two to four minutes. Take away the pierogi having a slotted spoon and put on the towel to empty and awesome.
Sauté and serve:
To complete the dish, heat a tablespoon or a couple of butter inside a pan over medium heat and briefly sauté them in batches until they're slightly crispy and brown on the outside of. Transfer to some serving dish and top with Sour Cream Garlic clove-Chive Sauce .
Makes about 3-1/2 dozen
Recipe Notes:
We first saw the instructions for moving the dough for that pierogi individually within the May 2000 issue of "Fine Cooking Magazine." Just before that people adopted us recipe towards the letter and folded the dough into large rectangles, cut circles having a biscuit cutter and re-folded the scraps. Moving each pierogi individually produces an infinitely more delicate, tender dumpling (sorry Granny).
SOURCE: MyGourmetConnection.com
world wide web.mygourmetconnection.com/recipes/side-dishes/taters/potato-and-cheese-pierogi.php
A Lot More Like This:
If you cannot find something called "dry farmer's cheese," you may make your personal using cottage type cheese. Wrap 1-1/2 to two glasses of large curd cottage type cheese in a bit of cheesecloth and set it inside a colander set on the bowl to trap the liquid. Refrigerate before the cheese looks firm and dry - overnight must do it. Hope this can help!
Hi Andy -
You are able to freeze the pierogi in zip-top freezer bags for approximately 3 several weeks. To organize, just drop them into boiling water right out the freezer, 6 at any given time. Stick to the recipe directions by letting them float to the peak, then continue cooking for two to four minutes. They ought to just take about one minute longer to prepare. Proceed using the recipe as written for draining and sautéeing in butter.
My grandmother's recipe was much like this except she put some mashed taters within the dough along with the filling. I have attempted trying to find similar recipes however i haven't found any yet which do this. Have you got any ideas or suggestions about how much mashed taters would be included to the dough and why she may have carried this out?
Published by: Allison Reply
Hi Allison -
We have heard about people adding mashed taters for their pierogi dough, but we do not have any info on what quantity you would employ either. My suggestion is always to look into the library for older Polish cookbooks. Return and tell us if you discover something.
I'd never heard about a pierogi until I visited Michigan in my brother's wedding. We'd dinner with my new sister in law's family plus they offered potato/cheese and sauerkraut. These were both very good however i think the potato/cheese would be a little bland and also the sauerkraut over powering. Then when I came back home, I made the decision to create some however i combined the potato/cheese and sauerkraut and they're now a household favorite.
I am likely to use the Maqui berry farmers Cheese the next time I make sure they are though. I've always used cream cheese.
Thank you for discussing.
My mother accustomed to make these whenever we were kids. She'd have trays of all sorts all around the kitchen. My personal favorite is potato-cheese-sauerkraut, but love all of them. I have been spoiled given that they began selling them within the frozen portion of my grocery. I am using this recipe because eventually I am likely to attempt making these by hands. They appear great the way in which you've browned them. My mother accustomed to just boil them and pour the butter and onions on the top.
I make pierogi a great deal. For those who have a polish community in your area there might be a polish store that sells maqui berry farmers cheese. Sometimes I visit the deli counter in Meijer and purchase their maqui berry farmers cheese and a few brick cheese. My polish husband loves them. Check the nearest shopping center deli counter for maqui berry farmers cheese. It is a different texture however the flavor is nice. Amish stores frequently make it also. (For non polish cheese,I personally use a mixer to interrupt it lower). My home is MI.
