The unforgettable Pierogi recipe that always

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The unforgettable Pierogi recipe that always
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Pierogi are a beloved dish in many Eastern European cuisines, particularly Polish and Ukrainian. These dumplings are typically filled with a variety of savory ingredients and can be served boiled, baked, or fried. Here’s a classic Pierogi recipe that’s sure to evoke memories of delicious homemade comfort food:

Pierogi Recipe

Dough Ingredients:

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 large egg
  • 1/2 cup sour cream
  • 1/4 cup unsalted butter, softened
  • 1/4 cup warm water (as needed)

Potato and Cheese Filling Ingredients:

  • 2 cups mashed potatoes (about 4 medium potatoes, peeled, boiled, and mashed)
  • 1 cup shredded cheddar cheese
  • 1/2 cup finely chopped onion, sautéed until translucent
  • Salt and pepper, to taste

Instructions:<!–nextpage–>

  1. Prepare the Dough:
    • In a large bowl, whisk together the flour and salt.
    • In a separate bowl, whisk together the egg, sour cream, and softened butter until smooth.
    • Gradually add the wet ingredients to the flour mixture, stirring with a wooden spoon or your hands to form a dough.
    • If the dough seems too dry, add warm water a tablespoon at a time until the dough comes together into a smooth ball.
    • Knead the dough on a lightly floured surface for about 5-7 minutes, or until it becomes elastic and smooth.
    • Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes.
  2. Prepare the Filling:
    • In a large bowl, combine the mashed potatoes, shredded cheddar cheese, and sautéed onions.
    • Season with salt and pepper to taste. Mix well until the filling is evenly combined.
  3. Assemble the Pierogi:
    • On a floured surface, roll out the rested dough to about 1/8-inch thickness.
    • Use a round cookie cutter or the rim of a glass (about 3 inches in diameter) to cut out circles of dough.
    • Place a spoonful of the potato and cheese filling in the center of each dough circle.
    • Fold the dough over the filling to create a half-moon shape, pressing the edges firmly to seal. You can crimp the edges with a fork for a decorative touch.
  4. Cook the Pierogi:
    • Bring a large pot of salted water to a boil.
    • Working in batches, carefully drop the pierogi into the boiling water.
    • Cook for about 3-4 minutes, or until they float to the surface and are cooked through.
    • Remove the cooked pierogi with a slotted spoon and transfer to a plate.
  5. Serve:
    • You can serve pierogi boiled as they are, or for a richer flavor, you can sauté them in butter until lightly golden brown.
    • Serve hot, garnished with additional sautéed onions, sour cream, or a dollop of butter.
  6. Enjoy:
    • Enjoy these homemade pierogi as a main dish or side dish. They’re delicious served with a side of sour cream or applesauce.

This recipe makes about 20-24 pierogi, depending on the size of your dough circles and how generously you fill them. It’s a labor of love that results in wonderfully tender dumplings with a satisfyingly savory filling.

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