Potato and Gouda Cheese Pierogi
A Classic Polish Delicacy
Pierogi is a staple dish in the traditional Polish cuisine. It's a filled dumpling that comes in various shapes and sizes. Pierogi can be filled with cheese, potato, sauerkraut, mushrooms, meat, fruits, and other sweet and savory ingredients.
To make pierogi, you'll need to prepare the dough by combining flour, eggs, water, and salt. The dough is then rolled out, and the filling is placed in small amounts on one side of the dough. The edges are then sealed to create a semi-circular shape. Pierogi can be boiled, fried, baked, or even deep-fried, depending on the preferred method of cooking.
Pierogi is often served with sour cream, fried onions, or bacon bits, and can be eaten as a main dish or a snack. It's a comfort food that's perfect for cold winter days or for celebrating special occasions. Pierogi is also a popular dish in other Eastern European countries such as Ukraine.
This delicious recipe will tickle your taste buds. My family often joins me in the final assembly of pierogi which is as much fun as eating them!
Potato and Gouda Cheese Pierogi Recipe
By Zosia Culinary Adventures | Date: June 06, 2023
Preparation Time: 2.5 hours
Cook Time: 5 minutes
Yield: approximately 100 pieces
Ingredients: to make the dough
1 kg all purpose flour
2 cups warm water (at least 50 Celsius)
1 large or 2 medium eggs
Instructions: to prepare the dough
Sieve flour and make a well in the middle of flour.
Add eggs and gradually keep adding water. The warmer the water the more elastic your dough will become.This method is the simplest, as it involves mixing all the ingredients together with a utensil, usually a spoon, fork or spatula, using a circular motion on the top of table counter.
Once all ingredients are combined, work the dough until is smooth. Add more warm water
Let the dough to rest for 30 minutes well covered with linen baking cloth.
Divide the dough into a few pieces. Spread the first piece of the dough on a floured table.
Use the rolling pin, roll into a thin piece of dough. Use a 3 inch or 7.5 cm in diameter round cookie cutter or a glass to cut circles from the dough, keeping them as close as possible (collect scraps and place under the bowl to re-use).
Make sure to keep all remaining pieces of dough well covered or under the bowl to prevent them from drying.
Ingredients for Making Potato and Gouda Filling:
1 kg PEI Goldrush or White Potatoes
300 g Mountainoak Gouda Cheese or any semi-hard cheese of your choice such as cheddar or gruyere, shredded
1 large onion, finely diced
2 tablespoons of melted butter
pepper and salt to taste
Garnish Ingredients:
fried bacon bits
fried onion
sour cream
Instructions to prepare the filling:
Peel and cook the potatoes until tender. Strain them well and while still warm, mash them into puree using a potato masher.
Grate the cheese on the big holes of the grater and add to still warm mashed potatoes.
Finely chop the onion. Heat the butter in a frying pan and sauté the onion over medium heat, along with a pinch of salt, until soft and lightly golden (but be careful not to brown or burn it) and add to warm mashed potato and cheese mixture
Combine all the filling ingredients well and season with salt and pepper to taste.
Form 1/2 tablespoon balls and place them on lined trays. Cover trays with saran wrap and set aside for pierogi assembly.
Assembling Potato and Gouda Cheese Pierogi:
Use a 3-inch round cookie cutter to cut circles from the dough placed close together. Save any scraps for later. Place a filling ball in the center of each circle evenly. Keep cut-outs covered before sealing to avoid drying out.
To form pierogi, pull the 2 edges together and pinch tightly to seal. Use a water spray for edges if they seem a bit dry.
To ensure a tight seal, use a braid finish by folding the edge inwards, lightly pressing it with your thumb.
Prepare pierogi topping ahead by sautéing bacon and shallot or melting butter in a skillet until cooked. Set aside for serving.
Boil water with salt. Cook pierogi until tender, about 2 minutes when they float. Remove carefully to a platter, adding bacon or butter between layers to prevent sticking. Avoid overcooking.
Enjoy pierogi with crispy bacon and caramelized fried onion for a tasty burst of flavor. Or try melted butter with sautéed onion and rich sour cream for a delicious dip.
Fresh pierogi are a tasty treat that never fails to delight the taste buds. To ensure you can enjoy them anytime, you can easily store any extra pierogi in the freezer so they stay fresh and delicious for another day.
Freeze them on a small floured cutting board until they are completely frozen and feel hard to the touch. Once frozen, transfer them into Ziploc bags that are clearly labeled for easy identification and storage.
Pierogi keep well up to 8 months in the freezer.
Bon Appétit!
SMACZNEGO!
