These Polish dumplings are the ultimate in comfort food around our house! We always enjoy making them together, too. They freeze well, which gives us several easier future meals in the freezer. Sometimes we indulge in a carbohydrate overload and just eat them as a main dish for dinner, but they are also a perfect side dish with sausages or some broiled pork chops. Great, quick accompaniments to round out a meal of pierogis include coleslaw or apples in vanilla yogurt with a dash of cinnamon.
Ingredients for Pierogi (Polish Dumplings)
- 2 C. sour cream
- 4.5 C. flour
- 2 T. melted butter
- 2 eggs plus 1 egg yoke
- 2 t. salt
- 2 T. vegetable oil
- 1.5 lb. potatoes, peeled and boiled
- 1 C. sharp cheddar cheese grated
- 3 T butter
- 1/4 to 1/2 C. milk
- 2 – 3 green onions, chopped
- Salt and pepper to taste
Serve with caramelized onions and sour cream.
STEP 1- MAKE THE FILLING
Mash the potatoes with butter and milk, starting with 1/4 cup milk and adding more if necessary to form a thick and rich potato filling (usually less milk is better). Add the cheddar cheese and green onions, salt and pepper to taste.
STEP 2 – MAKE THE DOUGH
In a large bowl mix all the ingredients for the dough and knead into a soft, pliable dough. Cut in half and let rest, covered, for about 10 minutes.
STEP 3 – ASSEMBLY (Helpers welcome!)
Roll out each half of dough into a thin circle. Using a 3.5″ biscuit cutter, the top of a drinking glass or other round implement (we actually find the lid to our martini shaker works perfectly), cut the dough into round circles. Place about 1 T. of filling in each circle, dab half the circle with water, fold over into a half-moon shape and crimp together with a fork.
STEP 4 – BOIL AND FRY
Bring water to a boil in a Dutch oven. While you are waiting for the water to boil, in a large nonstick skillet start sautéing 1-2 sliced yellow onions in 1 T. of olive oil and 1 T. of butter. When the water has to come to a boil and the onions are translucent, salt the water and add as many pierogis as you plan to serve (3 -5 per person) and boil until one or two float in the water. Drain. Move the onions to the edges of the pan and add the pierogis to the middle. Using tongs to rotate, brown the dumplings on both sides. Sprinkle moderately with Hungarian paprika, then stir the onions and pierogis together. Serve immediately with sour cream and chives. Extra pierogis can be frozen on cookie sheets and stored in freezer bags or plastic containers in the the freezer for future use.
Makes 45 – 50 pierogi.