Polish Pierogi (Dumplings)

Polish Pierogi (Dumplings)

from eatingeuropean.com
Dinner
150 min
8 servings
411 kcal / serving

These Authentic Polish Pierogi with Potatoes and Cheese (Pierogi Ruskie) are the real deal. Traditional Polish dish at its best! Try this recipe and never buy pierogi again. They are amazing.

Ingredients

  • 5potatoes (yellow, medium or 3 large russet potatoes )
  • 8 ozfarmer cheese or queso blanco
  • 1 tablespoonblue cheese ((optional))
  • 2 tablespooncheddar cheese ((optional))
  • 1onion (sweet, yellow, large, chopped)
  • ½ teaspoongarlic powder
  • ½ teaspoononion powder
  • 1 tablespoonoil (or ghee for onion)
  • kosher salt and freshly ground black pepper to taste
  • 3 cupswhole purpose flour
  • ½ cupmilk (2%, warm)
  • ½ cupwarm water ((depending on how much your flour soaks))
  • 1 tablespoonbutter (melted, unsalted)
  • a little bit of kosher salt
  • 1onion (large, yellow, chopped)
  • 3slabs bacon (chopped (optional))
  • ½ cupsour cream
  • 2 tablespoonoil (or ghee for frying)

Directions

For the filling:

  1. 1

    Place potatoes in a pot, cover with water and cook until fork tender;

  2. 2

    In the meantime heat up the oil or ghee in a frying pan, add onions, and cook until golden brown;

  3. 3

    Once potatoes are cooked, using a potato ricer or potato masher, mashed potatoes so they don't have lumps;

  4. 4

    Add farmer cheese and mix together;

  5. 5

    Add onions, other cheeses, spices, salt, and pepper and mix well.

For the dough:

  1. 1

    Pour the flour on a counter or other surface that will allow you to make the dough;

  2. 2

    Add a pinch of salt;

  3. 3

    Make a little hole in the middle and start adding milk and butter;

  4. 4

    Add a little water at a time and work the dough until you can form a ball about 10-15 minutes;

  5. 5

    Once done, cover it with the big bowl and let it rest for about 20-30 minutes;

  6. 6

    Roll the dough until thin (like pasta) and using either a cookie cutter or a large wine glass cut the circles;

  7. 7

    Place 1 teaspoon of the filling in the middle of the circle;

  8. 8

    Wet one half of the circle and then seal it together;

  9. 9

    Boil a large pot of water and season with salt;

  10. 10

    Once the water is boiling put about 8 pierogi at a time;

  11. 11

    Once they come to the surface let them cook for 1 minute and using a spider or slotted spoon take them out on a plate;

  12. 12

    If you want to fry them as I did here, use 1 tablespoon of oil or ghee and fry pierogi on each side until golden brown;

For the toppings:

  1. 1

    Using separate pans add oil and onions and fry the onions until golden brown and bacon until crispy (you don't need fat for bacon as it is already fatty);

  2. 2

    Add onions and bacon on top of the pierogi and serve with sour cream.