Classic potato pierogi

Who doesn’t love a comforting dish of Classic Potato Pierogi? These delightful dumplings, filled with creamy mashed potatoes, offer a warm hug on a plate. Whether you’re looking to impress your family or simply want to indulge in a classic dish, this potato pierogi recipe is sure to become a staple in your kitchen.

Originating from Eastern Europe, pierogi have become beloved all around the world. They’re versatile, easy to make, and can be filled with everything from savory potatoes to sweet fruits. What makes classic potato pierogi so special is their comforting blend of simple ingredients that transform into something utterly divine. Preparation is like a family tradition handed down through generations, and it’s an absolute joy to share this experience with loved ones.

Ingredients

• 4 cups all-purpose flour (plus more for dusting)
• 2 large eggs
• 1 cup water (more or less as needed)
• 1 teaspoon salt
• 2 cups mashed potatoes (about 3 medium potatoes)
• 1 cup cheddar cheese, shredded (or your favorite cheese)
• 4 tablespoons butter (for frying)
• Sour cream (for serving)

Instructions

Step 1:

In a large mixing bowl, combine the flour and salt. Make a well in the center, crack in the eggs, and start mixing gently with a fork. Gradually add water until the dough forms. Knead until smooth, about 5 minutes. Cover with a damp cloth and let it rest for 30 minutes.

Step 2:

While the dough is resting, prepare the filling. Boil your potatoes until tender. Drain and mash them until smooth. Stir in shredded cheese until melted and combined. Set aside to cool.

Step 3:

Roll out the dough on a floured surface to about 1/8 inch thickness. Use a round cutter (about 3 inches) to cut out circles. Place about a tablespoon of the potato mixture in the center of each circle.

Step 4:

Fold the dough over and pinch the edges to seal. You can use a fork to crimp the edges for an extra touch. Make sure they are sealed well to avoid any leaks while cooking.

Step 5:

Bring a large pot of salted water to a boil. Carefully add the pierogi in batches and cook for about 3-5 minutes, or until they float to the top. Remove with a slotted spoon and set aside.

Step 6:

In a skillet, melt butter over medium heat. Add the boiled pierogi and fry until golden and crispy, about 2-3 minutes per side. You can also simply serve them boiled if you prefer.

Step 7:

Serve with a dollop of sour cream on the side and enjoy.

Nutritional Information

These delicious potato pierogi are not only comforting but also nourishing. Each serving contains approximately 280 calories, with 8 grams of protein and 12 grams of fat. For a healthier twist, consider using whole wheat flour or reducing the butter when frying.

Healthier Alternatives

If you’re looking to lighten up this classic potato pierogi recipe, try using Greek yogurt instead of sour cream. You can also swap out regular potatoes for sweet potatoes for a different flavor profile, complemented by a sprinkle of cinnamon for warmth.

Serving Suggestions

Pair your classic potato pierogi with a fresh garden salad or some sautéed vegetables for a balanced meal. If you’re feeling a bit adventurous, you can even drizzle some balsamic glaze on top for a sweet, tangy twist.

Common Mistakes

One common mishap is overfilling the pierogi. It’s easy to get excited, but too much filling can lead to tearing when you seal them. Also, make sure your dough isn’t too wet; a good pierogi dough should be moist but not sticky. Lastly, remember not to rush the boiling process; patience is key to getting that perfect texture.

Chef’s Notes

• Pro tip: If you’re making a large batch, freeze the uncooked pierogi on a baking sheet before transferring them to a freezer bag. They can be cooked directly from frozen, just add a couple of extra minutes to the boil time.
• Pro tip: For a fun twist, try adding sautéed mushrooms or caramelized onions to the potato filling for extra flavor.
• Pro tip: If you’d like to serve your pierogi as a side dish, pair them with a delicious Potatoes Au Gratin to complement the flavors.

FAQs

• Q1: Can I make the dough ahead of time?
  A1: Yes, the dough can be prepared in advance. Just wrap it tightly and refrigerate for up to 24 hours before rolling out.
• Q2: How do I reheat leftover pierogi?
  A2: You can reheat them in a skillet with a bit of butter or in the microwave. They also freeze well, so it’s perfect for meal prepping.
• Q3: What type of potatoes are best for filling?
  A3: Starchy potatoes like Russets or Yukon Golds work best for that creamy consistency.

Classic potato pierogi are a delightful dish that can bring comfort and joy, whether you’re enjoying them on a cozy family dinner or sharing them with friends. I hope you find this classic potato pierogi recipe as joyful to prepare and eat as I do. Happy cooking!

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