Pierogi – Polish dumplings | RecipeTin Eats

Pierogi Ruskies: Potatoes. Cheese. Butter. The Polish are genius – this is dumpling heaven! Simpler to wrap than Asian dumplings, there’s no fancy pleating concerned right here. An incredible weekend venture – prepare dinner some now, freeze some for later. They prepare dinner from frozen!!

A Pierogi Ruskie recipe

I’m so excited to be bringing you this Pierogi recipe! I’d eat them day-after-day in the event that they didn’t tip the scales within the unsuitable path. 😭

Even for those who haven’t tried a Pierogi earlier than, all it’s essential to know is that these ones are tacky, creamy mashed potato crammed dumplings served with an intensely butter onion sauce.

In different phrases, it’s each Cheese-Lovin’ Carb Monster’s Dream come true, and he or she who’s the self appointed Head Priestess of this Membership was actually in mind-boggling ecstasy when confronted with a plate of those.

They’re, to say the least, one of the crucial scrumptious issues I’ve eaten this 12 months!

Substances in Pierogi

Not very many! Cheese. Butter. Potato. Flour!

THE Pierogi filling

It’s basically tacky, buttery, creamy mashed potato!

• Potatoes – Use all-rounder potatoes in order that they mash up fluffy and creamy. The most typical potatoes at common shops will probably be superb – they’re stocked as a result of they’re nice all-rounders.

  Australia – Sebago (the grime brushed potatoes offered in every single place) are excellent, Desiree are nice too. US: Yukon Gold, russet, UK: Maris piper, King Edward.

• Cheese – I exploit cheddar however any good melting cheese you’d fortunately put in your grilled cheese is ok. Give mozzarella a miss. Whereas it melts nice, it doesn’t have sufficient flavour.

  Authenticity notice – Pierogi is historically made with quark, a mildly tangy European cottage cheese. Quark shouldn’t be one thing I’ve seen often in Australia. Shredded cheese, as you’ll be able to think about, makes a scrumptious different. Bitter cream or common cottage cheese additionally work (and are extra just like quark).

• Butter – Use unsalted so we are able to add the correct quantity of salt.

Pierogi DUMPLING DOUGH

• Flour – Simply plain / all-purpose flour.

• Massive egg – From a carton labelled “giant eggs” (they need to weight round 55-60g/2 oz).

• Butter – Melted into the water that I unintentionally ignored of the phot. 🙂

ONION BUTTER SAUCE

You may serve the Pierogis will simply melted butter and also you’d swoon. But it surely’s even higher with a sautéed onion sauce which is widespread with conventional Polish Pierogis.

How you can make Pierogi

Pierogis are simpler to wrap than gyoza and potstickers. As a result of Asians like pleating – which may take apply to grasp. The Polish simply press to seal. A lot easier! – I’m an enormous fan 🙂

HOT TIP: Acquired a Pierogi itch that wants catching however do-it-yourself wrappers are out of attain? Use store-bought spherical Asian dumpling wrappers as a substitute. The wrappers are thinner however it works a deal with!

1. CHEESY POTATO FILLING FIRST

Make the filling first as a result of it wants 1 1/2 hours to completely cool, throughout which era you’ll have the dough rolled out and lower, able to fill!

1. Boil potatoes in salted water, beginning with the potatoes in chilly water. Why? As a result of in any other case the surface of the potatoes prepare dinner an excessive amount of and begin to crumble earlier than the within is cooked.

2. Drain potatoes.

3. Mash & combine – Go the potatoes by way of a potato ricer or mash utilizing a daily potato masher. Then combine within the butter, cheese, salt and pepper. The cheese gained’t soften – it melts when the pierogis is boiled!

4. Cool – Unfold out on to a tray. Cowl with cling wrap, urgent so it’s totally involved, so the filling doesn’t sweat. Cool on the counter (about half-hour) then refrigerate till chilly (1 hour+). You are able to do this the day earlier than.

   The filling must be chilly so it doesn’t sweat contained in the dough (which might make the dough soggy). It’s additionally simpler to wrap the dumplings as a result of the potato is agency.

2. the right way to make pierogi dumpling DOUGH

You may use your stand-mixer however I benefit from the leisurely means of hand-kneading this dough. It’s straightforward to handle as a result of it’s a small quantity and the dough is gentle. Plus, hand-kneading is considerably satisfying, and you’ll (smugly) inform all people lucky sufficient to eat one in every of these – I made these myself with my very own palms. (You already know I do!)

1. Dry – Whisk the flour and salt in a mixing bowl.

2. Add moist – Make a properly within the centre. Then add melted butter with heat water plus the egg. Combine to mix utilizing a spatula – will probably be a tough, shaggy dough.

3. Knead – Scrape out onto a frivolously floured work floor. Knead for five minutes till the dough turns into clean. Use the naked minimal flour as wanted to stop it from sticking to your palms and the work floor. (An excessive amount of flour = drier stiffer dough = tougher to roll out thinly).

4. Relaxation – Wrap with cling wrap and depart on the counter for half-hour.

3. MAKING THE PIEROGIS

1. Roll out the dough on a frivolously floured floor to 3mm / 1/8″ thickness.

2. Lower out rounds utilizing a 7.5 cm / 3″ cutter. Do as many as you’ll be able to, then collect surplus dough right into a ball, wrap with cling wrap and put aside to roll out and lower extra later.

3. Filling – Place 1 tablespoon of tacky potato filling in the course of a spherical (20g, if you wish to be precise!).

4. Dip finger with water and run alongside fringe of half the circle. It will assist seal securely.

5. Fold dough over to surround the filling then press the sides collectively.

6. Seal firmly by pinching to make slight dents, the normal look of pierogis.

   Place them on a frivolously floured tray and proceed to wrap remaining Pierogi (together with rolling out the remaining dough). You must get ~30 pierogis. A pleasant huge batch – prepare dinner some now, freeze some for later!

4. HOW TO COOK PIEROGIS

Boil like pasta! Simply ensure you don’t crowd the pot. Pierogis wants house to bounce round! I prepare dinner 8 in a medium pot, and as much as 12 in a wider pot. Suggestions beneath for batching cooking bigger portions.

1. Sauté onion first – Sauté chopped onion in butter till golden on the sides. Then switch right into a bowl or container and use as a lot or as little as you need for no matter measurement serving of pierogis you make. 1 giant onion is sufficient for 30 pierogis as a result of they’re solely sparingly scattered with onion, like pictured. Cook dinner onion will preserve for five days within the fridge, or freezer for 3 months.

2. Boil 5 minutes – Carry ~3 litres/quarts of water to the boil with 1 tablespoon of salt. Decrease 10 pierogis into the water and prepare dinner for five minutes, or till they’re floating on the floor (they sink at first).

   ⚠️ As famous above the step pictures, don’t crowd the pot else the pierogis will stick collectively and prepare dinner inconsistently.
   ⚡️ It’s essential to make use of salted water so that you get some seasoning into the pierogis wrapper because it cooks. Makes it tastier!

3. Reserve water – Dip a jug into the water and scoop out 1 cup water. We’re going to make use of a little bit of this water to make the sauce. The cooking water is healthier than faucet water as a result of it’s bought starch from the pierogi dough in it which makes the sauce thicken. Should you simply combined water + butter collectively, it stays water.

4. Scoop out or drain –  Then use a slotted spoon to switch pierogi right into a bowl. Or, you’ll be able to drain in a colander in case you are not utilizing the water to prepare dinner extra.

5. Butter sauce – Utilizing a largish pan, soften 25g butter (1 1/2 tablespoons) over medium warmth. Add 1/3 of the onion butter (from step 1) plus the cooked pierogis with 2 tablespoons of the reserved cooking water.

6. Toss for 1 minute, nonetheless on the range, till the pierogis are coated within the butter sauce. You’ll see it goes from watery (if you first add the water) to thickened so it sticks to the floor of the pierogi.

   Bigger batch – Simply scale up the butter, onion and water. At this stage, it’s straightforward to eye-ball it. And I wouldn’t discourage using much more butter!

7. Serve – Slide onto a serving plate, scraping out each drop of butter. Sprinkle with parsley, add a dollop of bitter cream. Eat and be pleased!

Huge-batch cooking of Pierogi

As unusual because it sounds to have a complete part on the right way to prepare dinner and serve bigger batches of pierogi, there’s really sensible components that come into play that must be thought of! The reason being as a result of they’re fairly giant – larger than Gyoza and Chinese language dumplings, you’ll be able to’t boil greater than 10 to 12 max per batch, and so they must be tossed within the sauce on the range.

So the recipe I’m sharing at this time makes 30 pierogis however offers instructions to prepare dinner one batch of 8 to 10 (which is a pleasant quantity for two folks). Leftovers are excellent for freezing – you’ll be able to prepare dinner from frozen!

However if you want to prepare dinner all 30 pierogis, right here’s some sensible suggestions for the right way to do it!

boiling giant batches

Pierogis must be boiled in a single layer else they will get caught collectively and the wrapping gained’t prepare dinner evenly. So that you’ll max out at round 12 pierogis in a big home-pot.

If you wish to make and serve extra, then boil in batches of 12 and unfold cooked pierogis on a tray. When you’ve boiled as a lot as you need, then drop all of them again into the pot for 30 seconds to reheat earlier than tossing with the butter. Reserve a mugful of the cooking water then drain in a colander.

Massive batch butter sauce tossing

For the butter sauce tossing half, you’ll be able to put in as many pierogis as you’ll be able to comfortably match into a big skillet. You may even use a big pot. Simply ensure you can toss the pierogis, as a result of that’s the way you get a pleasant coating of butter on them.

Easy technique for gigantic batches

If you wish to serve all 30 pierogis on the similar time, a simple technique to sauce them up is to make the sauce individually then douse over the pierogis.

To do that, prepare dinner the pierogis per above (ie boil then reheat). Drain properly in a colander and switch right into a serving bowl. Soften 70g / 4 1/2 tbsp unsalted butter with 1/3 cup of the cooking water in a small pan on medium warmth. Simmer for a few minutes till the butter thickens (the starch within the pierogi cooking water makes this occur).

Serving pierogis

Cooking half completed, it’s time to take pleasure in them! A dollop of bitter cream provides a beautiful cooling, tangy creamy contact that pairs so properly with tacky mashed potato (proof – reader favorite Stuffed Baked Potatoes!). And a little bit sprinkle of parsley or chives provides a pleasant contact of inexperienced to an in any other case very beige plate.

And as a plate of meals that’s an unapologetic celebration of three of my favorite meals teams – butter, cheese and potato – a perky recent facet of greens can be a pleasant accompaniment. Even this self-confessed Cheese Lovin’ Carb Monster wants one thing recent to chop by way of all that richness! Strive a basic gentle French dressing with leafy greens or any steamed greens.

Hope you’re keen on this as a lot as we do! Huge shout out to our Chef JB for doing a lot of the leg-work on the analysis, growth and testing on this pierogi recipe, then instructing me and answering my many, many questions. It’s been raining pierogis in our kitchen!!! – Nagi x

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Pierogi Ruskies – Polish Dumplings

Creator: Nagi

Prep: 45 minutes minutes

Cook dinner: 40 minutes minutes

Resting dough: 30 minutes minutes

Complete: 1 hour hr 55 minutes minutes

Mains

European, polish

Servings30 pierogis

Faucet or hover to scale

Recipe video above. Pierogi Ruskie’s are Polish dumplings stuffed with tacky, creamy mashed potatoes served with an onion butter sauce. They’re much more scrumptious than they sound! Simpler to wrap that gyoza and Chinese language dumplings – no fancy pleating!Glorious weekend venture – eat some at this time and freeze some for later. Cook dinner from frozen! Makes a pleasant huge batch of 30 pierogis.

Directions

Filling:

• Boil potatoes – Put potato and 1 tbsp salt in a big saucepan. Add chilly faucet water so it is 3cm/1 inch above potatoes. Carry to a boil on excessive warmth then cut back warmth to medium excessive and simmer for quarter-hour or till potatoes are gentle.

• Mash – Drain, then go the potatoes by way of a potato ricer right into a bowl (or use potato masher)

• Cheese it – Instantly add butter, cheese, salt and pepper. Combine with a wood spoon till totally mixed.

• Cool – Unfold out ~1cm / 1/2″ thick on a tray. Cowl with cling wrap, urgent so it’s totally involved. Cool on the counter (~30 min) then refrigerate till chilly (1 hour+).

Pierogi Dough:

• Soften butter – Warmth up the water and butter in a small saucepan over medium warmth simply till butter is melted, don’t boil water. (Or do that within the microwave). Flip off warmth.

• Combine dough – Whisk the flour and salt in a mixing bowl. Make a properly within the centre after which add the butter water plus egg. Combine to mix right into a shaggy dough.

• Knead – Scrape out onto a frivolously floured work floor. Knead for five minutes till the dough turns into clean (Notice 3). You may additionally use your stand mixer.

• Relaxation – Wrap with cling wrap and depart on the counter for half-hour.

Wrapping pierogis:

• Roll & lower – On a frivolously floured floor, roll out the dough to 3mm / 1/8″ thickness. Lower out rounds utilizing a 7.5 cm / 3″ cutter. Do as many as you’ll be able to, then collect surplus dough right into a ball, wrap with cling wrap and put aside for later.

• Fill & wrap – Place 1 tablespoon of tacky potato filling in the course of a spherical. Dip finger with water and run alongside fringe of half the circle. Fold dough over to surround the filling and press to seal, making slight indents (no pleats).

• Wrap remaining – Place them on a frivolously floured tray and proceed to wrap remaining Pierogi (together with rolling out the remaining dough). You must get ~30 pierogis.

Onion butter sauce:

• In a non stick skillet, soften the butter till foamy over medium warmth. Add onion and salt, then prepare dinner, stirring frequently, for 10 to fifteen minutes till golden on the sides. Scrape out right into a bowl, then put aside (OK to chill).

Cooking & serving pierogis:

• Batch cooking – Instructions beneath are for cooking and serving 10. Boil pierogis in batches of 10 to 12 max, they want house to bounce round within the water, and also you want house to toss them within the butter. (Notice 4 for large batch cooking)

• Boil 5 minutes – Carry ~3 litres/quarts of water to the boil with 1 tbsp salt. Decrease 10 piergosi into the water. Cook dinner for five minutes – they need to be floating on the floor.

• Reserve water & drain – Dip a jug into the water and scoop out ~1 cup water. Then use a slotted spoon to switch pierogi right into a bowl (or drain, if not cooking extra).

• Butter sauce – Soften butter in a big skillet over medium warmth. Add 1/3 of the onion butter plus the cooked pierogis with 2 tablespoons of the reserved cooking water. Toss for 1 minute, nonetheless on the range, till the pierogis are coated within the butter. (Notice 4 on scaling up)

• Serve – Slide onto a serving plate, scraping out each drop of butter. Sprinkle with parsley, add a dollop of bitter cream. Eat and be pleased!

Recipe Notes:

Recipe credit – Primarily tailored from this recipe from New York Occasions Cooking, with references to a complete bunch of different recipes. The primary modifications we made had been course of associated.
Serving measurement – 4 to five pierogis with a facet salad makes a pleasant meal. They’re fairly wealthy, really, being solely comprised of potato, cheese and butter!
1. Potatoes – Use your favorite mashing potatoes. All-rounder and floury / starchy potatoes are finest. The most typical potatoes stocked at common shops ought to be good all-rounders.
Australia – Sebago (widespread grime brushed potatoes), Desiree. US: Yukon Gold, russet, UK: Maris piper, King Edward.
2. Cheese – Historically made with quark which is an European recent cheese which isn’t one thing I’ve seen in Australia. Shredded cheese, as you’ll be able to think about, is a scrumptious different. Cottage cheese or bitter cream additionally work (and extra just like quark).
I exploit cheddar however any good melting cheese you’d fortunately put in your grilled cheese is ok (tasty, gruyere, Colby). Give mozzarella a miss – doesn’t have sufficient flavour for this recipe.
3. Kneading – While you first combine the dough within the bowl and type right into a ball, the floor is tough and shaggy. It’s kneaded sufficient when the floor of the dough ball is clean. See video at X.
4. Batch cooking – Don’t boil greater than 10 – 12 pierogis max in a big pot as a result of they want room to bounce round. To prepare dinner heaps, boil 10 – 12 at a time, scoop out and unfold on a tray. Boil the subsequent batch. Then simply earlier than serving, put all of them again into the boiling water for 30 seconds to heat them again up. Drain, then toss within the butter sauce with a splash of the reserved cooking water.
Butter quantity – You’ll want round 1 1/2 tbsp / 25g plus 2 tablespoons of the cooking water for 8 to 10 pierogis. For all 30, you’ll want round 70g / 4 1/2 tbsp butter and 1/3 cup water. You’ll be able to eyeball it. Butter shouldn’t be an actual science right here!
5. Make forward – Pierogis freeze 100% completely and may be boiled from frozen! Simply add an additional 1 – 2 minutes to the prepare dinner time. Freeze in single layers in an hermetic container. To avoid wasting house, you’ll be able to freeze them on a tray then bundle them into an hermetic container.

Key phrases: pierogi, pierogi ruskies, polish dumplings

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Lifetime of Dozer

Coming to you in actual time! That is Dozer at this time, at a images studio for a Christmas particular version of Good Meals Australia with the A-team: Rob Palmer (photographer), Emma Knowles (meals stylist), Theresa Klein (picture chef). Who ever imaged a reduction canine would expertise such issues!!