The #Very #Best #Potato #Pierogi

I’m so excited to share these Homemade Pierogies with you!  They are a staple at lots of my families’ vacation gatherings and, seriously, make all of the emotions properly up interior each time we serve them.

My grandfather was off the boat polish.  Like literally, he packed up his spouse and kids….sailed throughout the pond (my grandmother was British) and settled right the following on this nice melting pot of a county I now have the satisfaction of getting vintage in.

And with him (other than his family) he introduced a number of real Polish recipes I was, kinda, pressured to learn. Homemade Potato Pierogi had been considered one of the issues on that lesson plan.  And it was a big, vast deal…the entire pierogi activity so whilst you knew he was about to make them, you knew you had been in for a few tough baby labor. 

At least that’s how I regarded at it whilst I was a kid.  And for that….NOW….I’m so ever thankful simply due to the fact that’s how I got here to create the Very BEST Potato Pierogi Recipe of all time. AND…..they’re actually no longer as tough as I remembered them to be throughout these marathon Pierogi making sessions.

What is a Pierogi?

Pierogi are crammed dumplings of central and eastern European descent made with unleavened dough then crammed with both a savory or candy stuffing earlier than being boiled or pan fried.

This Easy Pierogi recipe is made in NULL elements to simplify the activity even more. Both steps will be made in advance.



    For the dough:
    four cups all-purpose flour
    1 teaspoon kosher salt
    1 cup entire milk
    2 eggs frivolously beaten
    1/4 cup sour cream
    For the filling:
    5 vast russet potatoes peeled and quartered
    1 teaspoon kosher salt
    3 tablespoons butter
    3 vast vidalia onions diced
    1 1/2 cups vast curd cottage cheese
    8 ounce cream cheese room temperature


    In the bowl of a stand mixer geared up with a dough hook, mix collectively the flour and salt on low speed.
    Whisk collectively the milk, egg and sour cream. Slowly upload the milk combination to the flour in a stable stream.
    Continue to mix the flour combination collectively till a shaggy dough kinds and the dough begins to pull clear of the facets of the bowl.
    Cover the dough with plastic wrap and enable to relaxation for 1 hour.
    Add the potatoes to a pot and fill with water to simply hide the potatoes. Stir within the salt and deliver the potatoes to a boil.
    Turn the warmth to low and proceed cooking the potatoes till fork tender, approximately 20 minutes.
    While the potatoes are cooking, melt the butter in a vast skillet over medium heat.
    Add the onions to the pan. Cook till caramelized and golden brown, approximately 20 minutes.
    Drain the potatoes and move to a vast bowl.
    Add the onions, cottage cheese and cream cheese to the potatoes. Mash utilizing a potato masher till properly blended.
    Season with salt and pepper, to taste.
    On a frivolously floured work surface, roll out the dough to approximately 1/4 inch thick. Cut out rounds with a 2 3/4-inch cutter. Place on a baking sheet, and hide with plastic wrap.
    Using your hands, frivolously flatten the dough disk to stretch it out a bit.
    Place approximately 1 1/2 tablespoons potato filling within the middle of the dough and fold the ideal half down over filling, gently urgent to squeeze out any air and seal via pinched the seam together.
    Return to baking sheet and cover.
    Repeat with ultimate dough and filling.
    Bring a vast pot of salted water to a boil. Add four dumplings. Cook, stirring gently to store clear of sticking to the backside of the pot, till dumplings rise to the surface, about four minutes. Using a slotted spoon, move to a plate lined with paper towels, and pat dry. Transfer to a serving platter, and hide with foil to maintain warm.
    Repeat with ultimate pierogies.
    Serve with melted butter, caramelized onions and sour cream, if desired.

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