Our recipe for Pierogi to go with the Polish Haluski we made for our Polish Week in our international food challenge! This recipe will make a bulk of 40-44 pierogis. They save well, so we liked being able to make them in bulk to have, but you can cut the recipe in half if you don’t want that many.
Ingredients:
3 Medium Sized Potatoes, peeled and cubed
8oz farmer's cheese
2 1/2 Cups All Purpose Flour + plus more for kneading
1 Teaspoon Salt for dough + more to taste for seasoning
3 Tablespoons of Butter + more for brushing
3/4 to 1 Cup Hot Water
Directions:
Place the potatoes in a large pot and cover with water. Bring to a boil and then boil until it’s tender enough for a fork to go through. Drain and mash the potatoes. Place the potatoes in a large bowl and let them chill in the refrigerator.
Once the potatoes are cold, add the cheese and stir to combine. Salt to taste.
Place back in the refrigerator until ready to make the pierogies.
Combine the flour and the 1 teaspoon of salt in a large bowl. In a separate bowl or saucepan melt 2 tablespoons of the butter into 3/4 cup hot water. Our water gets hot enough to gently melt the butter, but if yours doesn’t you can heat the water in a saucepan (it doesn’t need to boil or get too hot, just enough to start melting the butter). Now combine butter and water mixture with the flour and salt. Add more water a tablespoon at a time if needed, the dough should be just sticky enough to shape, but not too sticky and wet that it won’t roll out well or fold properly. You can add a little flour at a time if it becomes too wet.
Roll the dough into a ball and chill in the refrigerator for at least an hour.
After dough has chilled, bring a pot of water to a boil.
Sprinkle a large board with flour and gently knead the dough.
Divide the dough into four equal parts and individually roll them out to a thin 1/8” thickness. Cut into circles and place 1 tablespoon of the potato filling in the middle. Pull the edges over the filling and pinch the dough around it.
Drop the pierodies into the water just a few at a time to prevent crowding (we did ours four at a time). Use a spoon or spatula to gently nudge them off the bottom of the pot if they stick. When they float to the surface of the water, scoop them out with a slotted spoon. Place them in a single layer on a buttered plate and brush them with butter. This will prevent them from drying out.
After pierogis are finished boiling, place a large skillet over medium heat and melt a tablespoon of butter. When the butter sizzles, place the boiled pierogies on the skillet in a single layer. Let them cook 2-3 minutes on each side, until lightly browned on the edges.
Smacznego! (Enjoy!)
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