In the bowl of a stand mixer fitted with a dough hook, blend together the flour and salt on low speed. Cook until caramelized and golden brown, approximately 20 minutes. You can eat them as is or save for later, then fry up in some butter with onions for a truly amazing experience. I LOVE plum pierogi! If it’s still too sticky to handle, add more flour. Now, imagine frying these potato pierogi next day, if you get lucky to have left overs, so freaking crispy & yummy! Not really any measuring. It works well. Yes, my pop-pop is rolling in his grave right now at the fact that I used my stand mixer to make my dough. It was my second try at pierogies. Slow Cooker Turkey Breast – Easy Crockpot Recipe, Chicken Kiev (Classic Eastern European Recipe), Sauerkraut and Mushroom Pierogi from Scratch here, Roasted Butternut Squash and Feta Pierogi, Salatka (a root vegetable/potato/egg salad to die for, also known as Russian Salad), Dill Pickle Soup – Traditional Polish Recipe, Authentic Polish Pierogi with Potatoes and Cheese (Pierogi Ruskie), Brown Sugar Pork Chops with Garlic & Herbs + VIDEO. AND…..they’re really not as hard as I remembered them to be during those marathon Pierogi making sessions. Add the onions, cottage cheese and cream cheese to the potatoes. Oh, and your filling is superb! I got the dough recipe from a talented food blogger Natasha, HERE you can find her original recipe. I’m sorry I’m just seeing this now… may have more filling than dough depending on how full you make your pierogi. These are my favourite. The insanity. This Easy Pierogi recipe is made in two parts to simplify the process even more. Required fields are marked *. Repeat procedure with remaining 1 1/2 teaspoons butter and 8 pierogi. “Large” is in the mind of the beholder. It’s really hard not to eat all of it before assembling the pierogies! This site uses Akismet to reduce spam. It would be good! Not just a dozen or so…he was making enough to feed the entire polish army. They’re sooooo good. , My Gram made these with apricot filling and also plum, and shreded cabbage with cottage cheese filling. Should you drain the cottage cheese first? Stir in the salt and bring the potatoes to a boil. Pierogies can be made in advance and frozen in a single layer, wrapped tightly in plastic wrap and sealed in an airtight container for up to 2 months. On the counter. When they float, they’re done. You can either by Framer cheese on Amazon or use whole milk large curd cottage cheese (about 8 oz. La patata congela bastante mal pero al estar con los quesos……. The filling is also great in my Pierogi Casserole! Hola, hola; soy española y deseo hacer éstos deliciosos pierogi, pero me gustaría saber en que punto puedo congelarlos. I love how easy and soft this pierogi dough recipe is….the stand mixer makes it come together so quickly but you can totally do this by hand if you don’t have a stand mixer. I grate Farmers Cheese in place of the dry cottage cheese. I’m making plum pierogi this summer as soon as they’re in season. Turn the heat to low and continue cooking the potatoes until fork tender, approximately 20 minutes. Our favorite things to serve with this easy Potato Pierogi recipe are: Or just serve with sour cream….it’s seriously simple and delish! Egg tends to make the dough tougher. If you can find large curd cottage cheese do buy it and use it, the small curd tends to disappear into the filling a bit. My mom also made sauerkraut ones, blueberry ones. Made the filling today…going to make the dough in the morning. But it was a good idea. Using your hands, lightly flatten the dough disk to stretch it out a bit. We’re making them this weekend with ricotta because that’s what I have on hand right now. Add salt. It’s what I love most about this recipe. I believe a good life tastes great and my easy recipes help make that happen every day. Sprinkle cooked pierogi with 1/8 teaspoon salt. Thank you. Your email address will not be published. This is the real deal when it comes to the BEST Potato Pierogi recipe around. And they BOTH used to just make the dough on the kitchen counter in a “flour” bowl. When my grandfather started boiling potatoes and working on the dough….and you were in the house you absolutely had to help BECAUSE….when he started making pierogies he was going to make hundreds of them. On a lightly floured work surface, roll out the dough to approximately 1/4 inch thick. The cream cheese is my addition, I’m sure my pop pop would frown upon that suggestion but I love it and it’s staying. Make the filling: Place potatoes in a large pot, and cover with cold water. Yes! It’s about 2 pounds potatoes and about 1 1/2 cups chopped onions….sorry, I wrote it the same way my grandfather gave it to me. Also, a good idea. For the filling, can I use farmers cheese? In the bowl of a stand mixer fitted with a dough hook, blend together the flour and salt on low speed. And that’s not good eats. I remember “helping” my grandmother make these as a child, she made them every week. Plus, I like to leave the potatoes slightly chunky so it’s not just mush inside. Pierogi are always on the menu at milk bars, historic Polish restaurants that were once socialist canteens. If you decide to make ahead of time and freeze them, how do you then cook/warm up? A combination of the right soil and farming know-how has made Poland one of the top 10 world producers of I always had some trouble with my grandfather’s dough so I did tweak it to make it a bit easier. When it starts to look shaggy in the mixer bowl and pulls away from the sides….stop and let it rest for a good hour before rolling out. I wanted the dough to have a bit of tangy flavor, less like a dumpling and more like a…well, I don’t know. Continue to blend the flour mixture together until a shaggy dough forms and the dough starts to pull away from the sides of the bowl. Remove from heat and set aside. I tried all kinds of dough variations and in my opinion, mine is the most delicate. After I boil and drain, if not all are being eaten, can I freeze at this point? Or you can simply pan fry your potato piergies in a skillet with caramelized onions and lots of butter. So, for all of you…so you TOO can make Potato and Cheese Pierogi I created an actual recipe. And it was a big, huge deal…the whole pierogi process so when you knew he was about to make them, you knew you were in for some hard child labor. Everyone loved them!!! Thank you. You can use any type of cheese you like but we fill our pierogi with a potato and cottage cheese filling much like vareniki fillings. Don’t overfill…just don’t…because those buggers will bust open like a pair of skinny jeans on Thanksgiving while they’re boiling. You can but it doesn’t hurt if you just scoop it into the bowl. They are a staple at many of my families’ holiday gatherings and, seriously, make all the feelings well up inside whenever we serve them. Add the onions to the pan. Have been making these for years. Ugh! Just until it comes together and begins to look elastic-y. My dough turned out to be a sticky mess. Sure would like the recipe for these, too if anyone has them. Mix all the ingredients for the filling together (mashed potatoes, cooked onion with rosemary, grated cheese), season with salt and pepper to taste. No need to thaw your frozen potato pierogi….simply cook them in a skillet with a bit of water until soft, then add butter and pan fry your pierogi until lightly brown on the outside and warmed through on the inside. Am not a fan of yellow cheese with potatoes, so glad to see this filling. Foodie Pro & The Genesis Framework, Recipe developer, photographer and the writer behind the Eating European food blog of European and Mediterranean healthy and delicious recipes. Sprinkle cooked pierogi … Both steps can be made in advance. The recipe card is at the bottom of the post with a clickable link to a printable recipe card with a condensed photo. Your email address will not be published. To cook your Homemade Potato Pierogi, you have a few options. How long do you let the dough knead? With measurements and cooking times and {gasp} a stand mixer. That adds so much needed flavor that will be missed if you don’t let them get golden brown. Measuring the milk in a tall glass with egg whisked in. Add 8 pierogi; cook 2 minutes on each side or until golden brown.