Recipe

Polish Pierogies Recipe

Add Step-by-Step Photos	J1shalack / All my dishes 2 years, 3 months ago Filled dumplings like Chinese potstickers Prep:55m Cook:6m Servings:6	J1shalack
	polish cuisine

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Fans

fizzle3nat

cherylannx

Ingredients

Dough

3 cups AP flour

1 whole egg

1 egg yolk (save the egg white in the potatoes and cheese filling later)

1 teaspoon salt

¾ cup warm water (heated up, not directly from the tap)

Mushroom Filling

Portobello mushrooms or smaller field mushrooms

Dried chili

One clove of garlic

1/6 cup tamari sauce

1/8 cup of water (adjust to desired thickness)

Cream (adjust to desired thickness)

Fresh rosemary leaves

Heat up some olive oil in a pan and fry the garlic and the chili. When the garlic starts to soften, add the chopped mushrooms. Sauté until the mushrooms get softer. Add the water, cream and tamari and season with salt and pepper. Spread some leaves of rosemary over the mushroom mixture and cook it for three minutes.

Cheese and Potato Filling

4 - 5 boiled potatoes

4 TB butter or olive oil

¼ milk

1 egg white

½ cup farmers’ cheese

Salt and pepper

Cilantro

Mash the potatoes with the egg white, some melted butter and milk. Add the farmers cheese as noted or to your own taste. Mix well and season with salt and pepper. Lastly, add chopped cilantro.

Topping

Melted butter

Finely chopped and fried bacon

Finely chopped onions, fried very slowly in butter until brown

Sour cream

Directions

Mix the flour and the salt together with the eggs.

Heat up some water and mix small parts at a time into the flour mixture.

You can do it by hand or in a food processor.

On a flat surface, knead the dough until it’s firm and soft.

Cover with a damp tablecloth and let it rest on the counter top while you are making the fillings.

Filling the Pierogi

Uncover the dough and if necessary knead it some more.

Divide into 4 pieces.

Use lots and lots of flour while rolling one piece at the time to a 1/16” (1 mm) thickness.

Make 3” circles and divide the fillings on top.

Cover the filling and pinch the edges firmly to seal.

Pat some more flour on every pierogi so they don’t stick together. If necessary, add some more warm water to the dough as the flour makes it drier in the process.

Repeat until you have about 75 lovely pierogi.

Heat up salted water.

Once the water is boiling, drop some of the pierogi in the water.

When they are floating up to the surface let them boil for approximately 1 minute more.

Remove with a strainer.

Top with melted butter and fried bacon and onions (chopped finely).

Serve with a salad and some sour cream.

You can also heat the butter in a frying pan and brown the pierogi before serving.

Tips

Cilantro is not really a traditional ingredient for a pierogi filling.

Using a pasta roller to roll out the dough can save you a lot of time.

Don't roll it too thin however, or the filling may split the dough when you try to seal the pierogi.

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Comments

georgesgirlnumber1 1 year, 11 months ago said:
Oh thank you for comment #22! The only herb I can think of that I just can't eat. Also the other part of the plant (?) chervil. My mother-in-law made these and I really miss them, but I never got the "push" to make something that takes so much work, but I DID try. I just might be trying again after reading this recipe. I like the cabbage filling the best, but I'm trying the mushroom filling one...I'll let you know if I do any better with the dough than in the past! I hate working with dough!

niemal00 1 year, 9 months ago said:
Nice recepies. Chilis don't belong to Polish cousine spices, I would use lots of black pepper instead. Also, you could add sone onion (fried) to mushroom filling. Another twist would be adding sourkraut to mushroom filling (traditional Christmas Eve dish)

cameo55 1 year, 3 months ago said:
These sound delicious, I will most certainly try this recipe. My pierogi recipe is so basic compared to this. Thanks for a great recipe :)

cherylannxo 1 year, 2 months ago said:
This recipe looks so good, I usually go to the grocery store and buy "Mrs. T's" brand, and go from there. Now I don't have to wait to go to the store now. Thank you so much for posting this recipe. You have my 5 on this one. Have a good day...Cheryl

fizzle3nat 1 year, 1 month ago said:
I LOVE PIEROGIES! I'll have to try the homemade version and invite my sisters over for dinner. Thanks for sharing!

huminbrd56 11 months, 4 weeks ago said:
Thank you! Thank you! I have been looking for a homemade pierogi recipe for years, since I lost the one I got from Mother Earth magazine years ago. They just melt in your mouth. I had people hanging over the fry pan when I put 'em in butter.

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