Chef John's Potato and Cheese Pierogi
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Loading... - Lily Pickford
- 30 Dec 2021
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Prep: 1 hr
Additional: 1 hr 15 mins
Cook: 1 hr
Total: 3 hrs 15 mins
Servings: 7
Yield: 42 pierogi
I'm sure I've said that lots of recipes posted on Food Wishes were "my favorite," but this time I really, really mean it. These simple, pan-fried Polish potato and cheese dumplings were my absolute favorite thing to eat as a kid, and I'm finally posting the official family recipe. I don't know how authentic these are compared to what you might get in Poland, but my grandmother, Sophie, was 100% Polish, so I'm thinking these are pretty close.
Having said that, I am tweaking the recipe a little bit by adding some sautéed onions, which are very a very traditional ingredient but for whatever reason weren't included in her version. I'm not sure if that's because they didn't agree with someone in the family or if there was some kind of onion shortage in New York City when they immigrated, but I really think they're a wonderful addition, both in the filling as well as for a garnish on top.
Speaking of the filling, if you're not into potato and cheese, you can stuff these with all kinds of different mixtures, but don't ask me for any recommendations, since I've never made any other version. I'm sure there are some very delicious ones out there, but some things you just want to be exactly like you had it growing up. Except for the onions. Anyway, whether you adapt these to your tastes or not, I really hope you give them a try soon. Enjoy!
Ingredients
For the Dough:
· 3 ½ cups all-purpose flour, or more as needed
· 1 teaspoon kosher salt
· ¼ cup vegetable oil
· 1 cup warm water (120 to 130 degrees F/50 degrees C)
· 2 tablespoons warm water (120 to 130 degrees F/50 degrees C)
For the Buttered Onions:
· ½ cup unsalted butter
· 1 large yellow onion, diced
· ½ teaspoon kosher salt
For the Filling:
· 3 medium russet potatoes, peeled and quartered
· 16 ounces farmer's cheese
· 1 ½ teaspoons kosher salt
· 1 teaspoon ground black pepper
· 1 pinch cayenne pepper, or to taste
For Serving:
· 1 tablespoon unsalted butter, or more as needed
· 2 tablespoons sour cream, or to taste (Optional)
· 2 teaspoons snipped fresh chives, or to taste (Optional)
Directions
Instructions Checklist
· Step 1
Prepare dough: Mix 3 ½ cups flour and salt together in a large bowl, then make a well in the center. Pour vegetable oil and 1 cup plus 2 tablespoons warm water into the well. Stir to form a shaggy dough that just pulls away from the sides of the bowl. Use a little flour to clean the dough off the spoon.
· Step 2
Transfer dough to a work surface; press and knead for a few minutes until you have a smooth, soft dough. You can add a little more flour if it's too sticky but don't add too much. Form dough into a ball and wrap in plastic. Leave on the counter for 1 hour or pop it into the refrigerator for 3 hours to overnight.
· Step 3
Prepare buttered onions: Melt butter in a skillet over medium heat. Add onion and salt and sauté, stirring occasionally, until golden brown, 8 to 10 minutes. Turn off the heat and let mixture cool a bit, then transfer to a bowl and reserve until needed.
· Step 4
Prepare filling: Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain well and mash until smooth. Let cool to room temperature, 10 to 15 minutes.
. Step 5
Place farmer's cheese in a bowl and break it up with a spoon. Add salt, pepper, and cayenne, then add 2 to 3 heaping spoons of the buttered onions. Be sure to drain off most of the butter so you're adding mostly onions. Mix just until ingredients are evenly combined. Read More…
