Potato and Cheese Pierogi

Potato and Cheese Pierogi
Prep Time: 2 hours | Cook Time: 10 – 20 minutes | Servings: 8
Ingredients:
Dough:
3 c. all-purpose flour
1 c. water
1 tbsp. butter or oil
3 eggs, whole
Filling:
3 potatoes, peeled
1 large onion, diced
3 tbsp. butter, unsalted
3 tbsp. bakers cheese (substitute
cream cheese)
1 tbsp. salt
1 tbsp. pepper
Preparation:
Dough: Combine flour, half the water, butter (or oil) and eggs in a
large bowl. Stir vigorously to incorporate the eggs. Slowly stir in the
remaining water until a dough ball begins to form. If the dough is
too dry, add a little more water, a few drops at a time, until it comes
together. Lift and stretch the dough until it becomes smooth and is
somewhat sticky inside, about 3 minutes. Do not overwork. When
the dough is ready, cover and set aside to prepare the filling.
Filling: Cook peeled potatoes in slightly salted water. Mash while hot
and let chill. In a skillet, brown onion in butter. Then mix together
potatoes, cheese, sautéed onion, salt and pepper.
Pierogi: Go back to the dough, forming into balls 1 1/2" to 2" in
diameter. Lightly flour the top of each dough ball. Roll out with a
rolling pin into a 3" round, approximately 1/8" thick. Hold the dough
in one hand and place a spoonful of filling into the center. Fold in half
to enclose and pinch the edges securely together. Be sure there are
no openings along the edges or the filling will boil out.
Boil a large pot of salted water while continuing to fill the remaining
pierogi until all ingredients run out. Gently lower pierogi into rapidly
boiling water 3 – 5 at a time and cook for a few minutes until they
float to the surface. Remove with a slotted spoon and continue until
all pierogi are prepared. Serve fresh with melted butter or sauté in
butter until lightly browned.
Pierogi are traditional Polish dumplings most often filled with either
sauerkraut or potato and cheese. I fondly remember my mother making
potato and cheese pierogi for Friday night suppers. Following in my
mother’s footprints, I made pierogi for my family as well. I was born and
raised in Chicago. My family attended St. Adalbert Polish Church. In preparation for the parish festivals, I
would join 25 other women to make thousands of pierogi to sell at the feast. No matter how many we made,
it was never enough. They all sold out on the first day of the feast!
Rose Czaplewski, Atria Aquidneck Place resident
Side Dishes | 69