Potato and Cheese Pierogies

Potato meets cheese meets butter meets gooey dough. Pierogies. Be still, my beating heart.

I officially drove home my very own car today! My boyfriend P- and I are in the process of buying it from his parents. As much as I like to take, and will continue to take, public transport, it will be nice to have a car to pick up groceries or get somewhere in the winter when it’s -30 degrees Celsius (-22 degrees F).

I live in Ottawa and although it’s beautiful, it can be really cold in the winter. Waiting for my connecting bus can be a big pain, and I’m glad that I now have the option to choose whether or not I will always drive in winter wait in the freezing cold.

The cool thing about living in Ottawa is that there is a lot of culture. Downtown the streets are full of different cuisine’s and I always have difficulty deciding first what kind of food I feel like, and then have to decide which restaurant to go to! One place near my apartment is particularly special. It’s Polish and the only foods on the menu are homemade pierogies and sausages. Since I was in Switzerland this summer and couldn’t just have pierogies whenever I wanted, I made them! I found a good recipe on allrecipes, adapted it, and made it! Trust me, this recipe is well worth the work.

To make the dough: Combine flour and salt. Add beaten eggs and water. Mix the dough until it becomes elastic and can be shaped into a ball. Add more flour if it is too sticky. Wrap ball of dough in plastic and set in refrigerator for at least 30 minutes.

To make the filling: Cut potatoes into cubes.

Boil until soft. Mash with grated cheese, chives. Salt and pepper to taste. Let cool to room temperature.

To fill pierogies: Generously flour a cutting board and form the dough into a long roll. Add flour to the board and your hands as needed.

Form 24 balls of dough from roll.

Flatten a dough ball with your hand and make it large enough to place a heaping teaspoon (or more) or potato filling in center.

Fold dumpling in half, and seal edges by crimping the sides together with a fork.

Set on a floured surface and repeat until finished.

To cook pierogies: Melt 1 Tbsp. of butter on a large skillet. Sauté onions until browned, set aside. Boil a large pot of salted water. On another burner, add 1 tsp. of butter on a skillet and heat on medium high heat. Add pierogies to the boiled water, 4-5 at a time but don’t overcrowd the pot. Boil for a few minutes until they float up, use a slotted spoon to lift them out onto a plate. Place drained pierogies onto the skillet and cook both sides until golden. Set on a plate and repeat process until finished. Top pierogies with sautéed onions and serve with sour cream.

For those meat eaters out there, you can add some ham or bacon to the frying action too. Whatever suits your fancy.

Cheese and Potato Pierogies
makes 24
Adapted from allrecipes

Ingredients:
Dough Ingredients
2 1/4 cups flour
1/2 tsp. salt
2 eggs
1/3 cup water

Potato and Cheese Filling
1 lb. russet potatoes
3 oz. grated cheddar cheese
salt/pepper
1 Tbsp. dried chives

Other Ingredients:
1 onion, sliced thinly
butter (for sautéing)
flour (kneading and rolling dough)
bacon or ham (optional)

Directions:
1) To make the dough: Combine flour and salt. Add beaten eggs and water. Mix the dough until it becomes elastic and can be molded into a ball. Add more flour if it is too sticky. Wrap ball of dough in plastic and set in refrigerator for at least 30 minutes.

2) To make the filling: Cut potatoes into cubes. Boil until soft. Mash with grated cheese, chives. Salt and pepper to taste. Let cool to room temperature.

3) To fill pierogies: Generously flour a cutting board and form the dough into a long roll. Add flour to the board and your hands as needed. Form 24 balls of dough from roll. Flatten a dough ball with your hand and make it large enough to place a heaping teaspoon (or more) or potato filling in center. Fold dumpling in half, and seal edges by crimping the sides together with a fork. Set on a floured surface and repeat until finished.

4) Melt 1 Tbsp. of butter on a large skillet. Sauté onions until browned, set aside.

5) To cook pierogies: Boil a large pot of salted water. On another burner, add 1 tsp. of butter on a skillet and heat on medium high heat. Add pierogies to the boiled water, 4-5 at a time but don’t overcrowd the pot. Boil for a few minutes until they float up, use a slotted spoon to lift them out onto a plate. Place drained pierogies onto the skillet and cook both sides until golden. Set on a plate and repeat process until finished. Top pierogies with sautéed onions and serve with sour cream.

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Comments

  1. I’ve never seen how to make pierogies before. These look really good!

  2. Those pierogies look delicious, but am I the only one seeing a little face on the dough ball in your hand? And he’s going… “No, please don’t squish me!” Oh, OK, I guess it is just me :)

  3. Congrats on the car!! Your pierogies look phenomenal! I’ve never had them, but I know I’d be a fan with that combination of ingredients :)

  4. My husband LOVE pierogies, and I have been promising to try making them from scratch forever now. I think this is the push I’ve needed!

  5. I make a similar version, but I take a short cut with wonton wrappers. They taste nearly just as good as long as you crisp them up really well in the pan with the onions and bacon! YUM! Now I’m craving these!

  6. As a Polish gal, I can say that homemade pierogi are ALWAYS worth the work! Yours look amazing, and thanks for the reminder that my freezer has been empty of pierogi for a few months now and I must make more!!

  7. These pierogies look great! I love pierogies but have never tried making them at home…I need to make these soon! :)

  8. Caitlin @ Cake with Love says:

    Oh how I like them, these remind me of childhood! so good!

  9. Wow, I’ve never heard of a pierogie until I saw this post. It kind of reminds me of a dumpling, but this pierogie looks like a dumpling on crack filled with potato and cheese!!! Mmmmmm.

  10. My husband’s parents come from St Petersburg, Russia. Unfortunately, Russian food isn’t my favorite, so I don’t make it all that often. But we both agree that pierogies are delicious – and my favorites are potato and cheese. Thanks for sharing this recipe – I’ll be trying it out sometime!

  11. Looks really good! I’m always excited to find vegetarian meals.

  12. my grandparents are Polish & pierogi are one of my favourite foods….if you use really mild cheese (like ricotta, or cream cheese) you can also fry them in butter & serve sprinkled with sugar & cream. :)

  13. These look so darn good. I need to figure out a vegan version of this!

  14. This is one of my hubby’s favorite comfort food. Great vegetarian alternative; your pierogies look so pretty!

  15. Potato and Cheese Pierogies are my favourite! Now I have a serious hankering for some. Hmm.. I may have to make some this weekend. :)

Trackbacks

  1. […] Mains Meals: Macaroni and Cheese by The Pioneer Woman Creamy Carrot and Jalapeno Soup by Cookin’ Canuck Potato and Cheddar Pierogies […]

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