Pierogi

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Pierogi are traditional Polish dumplings filled with a variety of ingredients. The most popular versions include potato and cheese, sauerkraut and mushroom, or meat. Here's a detailed recipe for classic potato and cheese pierogi, also known as pierogi ruskie.

Ingredients:

For the Dough:

- 3 cups (360g) all-purpose flour

- 1 large egg

- 1 cup (240ml) warm water

- 1 tsp salt

- 2 tbsp vegetable oil or melted butter

For the Filling:

- 2 lbs (900g) potatoes, peeled and cut into chunks

- 1 cup (225g) farmer's cheese or ricotta cheese

- 1 large onion, finely chopped

- 3 tbsp butter

- Salt and black pepper, to taste

For Cooking:

- 4 tbsp butter

- 1 large onion, sliced (optional, for serving)

- Sour cream (optional, for serving)

- Chopped fresh herbs (like dill or parsley, optional for garnish)

Instructions:

Prepare the Filling:

1. Cook the potatoes in a large pot of boiling salted water until they are tender, about 15-20 minutes. Drain and mash the potatoes until smooth. Let them cool slightly.

2. In a skillet, melt the butter over medium heat. Add the finely chopped onion and cook until golden brown, about 10 minutes. Reserve half of the sautéed onions for serving.

3. Mix the mashed potatoes, cooked onions, and cheese in a large bowl. Season with salt and black pepper to taste. Set aside.

Prepare the Dough:

1. In a large bowl, combine the flour and salt.

2. Make a well in the centre and add the egg, warm water, and vegetable oil or melted butter.

3. Mix until the dough comes together, then turn it out onto a floured surface and knead until smooth and elastic, about 8-10 minutes.

4. Cover the dough with a damp cloth and let it rest for at least 30 minutes.

Assemble the Pierogi:

1. Roll out the dough on a floured surface to about 1/8-inch thickness.

2. Using a round cutter or glass (about 3 inches in diameter), cut out circles from the dough.

3. Place a spoonful of filling in the center of each dough circle.

4. Fold the dough over the filling to form a half-moon shape. Press the edges together firmly to seal, and crimp the edges with a fork to ensure they are sealed well.

Cook the Pierogi:

1. Bring a large pot of salted water to a boil.

2. Add the pierogi in batches, being careful not to overcrowd the pot.

3. Cook the pierogi until they float to the surface, then cook for an additional 2-3 minutes.

4. Remove the cooked pierogi with a slotted spoon and place them on a plate to drain.

Sauté the Pierogi (Optional):

1. In a large skillet, melt 2 tablespoons of butter over medium heat.

2. Add the boiled pierogi in batches and sauté until golden brown and crispy on both sides.

3. Add the reserved sautéed onions to the skillet and cook until heated through.

Serve:

1. Serve the pierogi hot, topped with the sautéed onions.

2. Garnish with chopped fresh herbs and a dollop of sour cream, if desired.

Tips:

- Filling Variations: You can also fill pierogi with sauerkraut and mushrooms, minced meat, or sweet fillings like fruit or sweetened cheese.

- Freezing: Uncooked pierogi can be frozen in a single layer on a baking sheet. Once frozen, transfer them to a freezer bag. Cook from frozen by boiling until they float and then sautéing as desired.

- Cheese: Farmer's cheese is traditional, but ricotta or cottage cheese can be used as substitutes.

Pierogi are a beloved comfort food in Poland and around the world. With their tender dough and flavourful fillings, they make for a satisfying meal or appetiser. Enjoy your homemade pierogi with your favourite toppings! Enjoy!

Time 1:15 minutes, The Pierogi recipe serves 4 people, with each serving containing approximately 475 calories, 21 grams of fat, 11 grams of protein, 58 grams of carbohydrates, and 4 grams of fiber. This classic Polish dish is relatively high in carbohydrates and provides a moderate amount of protein and fiber, making it a hearty and satisfying meal.

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