Description
Pierogi from Michael Symon blend Polish culinary traditions with modern cleveland kitchen expertise. Pillowy dumplings stuffed with potato and cheese promise comfort and authentic flavor for home cooks seeking delicious eastern european cuisine.
Ingredients
Scale
- 3.75 lbs (1.7 kg) baking potatoes
- 4.5 cups (510 g) cheddar cheese, finely shredded
- 6 cups (750 g) all-purpose flour
- 2 eggs, beaten
- 6 tbsps (90 ml) canola or vegetable oil
- 2 cups (480 ml) cold water, divided
- 0.33 cup (75 g) softened butter, divided
- 2 tbsps (30 g) butter, or as needed for frying
- 2 tsp salt
- salt to taste
- white pepper to taste, or very fine black pepper
- 1 medium white onion, finely diced
- 1 onion, diced or thinly sliced
- sour cream (optional, for serving)
Instructions
- Dough Preparation: Blend flour, eggs, vegetable oil, salt, and water in a large mixing bowl, adjusting liquid to create a unified dough. Knead on a clean surface for 4-5 minutes until smooth and elastic.
- Dough Resting: Wrap dough in plastic and let sit at room temperature for 30-45 minutes to develop gluten structure.
- Potato Filling Creation: Boil diced potatoes in salted water until tender. Meanwhile, caramelize onions in butter over low heat until translucent. Mash potatoes and combine with melted butter, cheese, and caramelized onions to create a creamy filling.
- Pierogi Shaping: Roll dough to ¼-inch thickness and cut into 3-inch circles. Place potato filling in the center of each round, fold into half-moon shapes, and seal edges by pinching firmly.
- Cooking Method: Gently boil pierogies in salted water for 2-4 minutes until they float. Remove with a slotted spoon and drain excess water.
- Final Preparation: Brown pierogies in butter-coated skillet for 3-5 minutes per side until crispy and golden. Plate with caramelized onions and a side of sour cream, serving immediately for optimal flavor and texture.
Notes
- Dough Hydration Matters: Adjust water gradually to achieve the perfect dough consistency, preventing dryness or stickiness.
- Gluten Development is Key: Resting the dough allows gluten to relax, ensuring a tender, elastic pierogi wrapper.
- Potato Filling Texture: Thoroughly mash potatoes and mix ingredients while still warm to create a smooth, creamy filling.
- Sealing Technique Crucial: Pinch pierogi edges firmly to prevent filling from leaking during boiling and frying.
- Prep Time: 1 hour
- Cook Time: 40 minutes
- Category: Dinner, Appetizer, Snacks
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 495
- Sugar: 1 g
- Sodium: 643 mg
- Fat: 21 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 63 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 62 mg