Perogies – Potato and cheese-filled dumplings
Perogies are traditional Eastern European dumplings commonly filled with a comforting blend of mashed potatoes and cheese. To create this dish, a simple dough is handmade from flour, eggs, water, and salt, then rolled out and cut into circles. Each circle is stuffed with a savory mixture of mashed potatoes, cheddar cheese, and onions, skillfully sealed to trap the filling inside, and then either boiled or pan-fried until golden brown. These dumplings are versatile and can be served as a main course, side dish, or appetizer, often topped with sour cream, sautéed onions, or bacon bits. Perogies are celebrated for their tender dough and rich, creamy filling, representing a staple comfort food in many cultures. Description by ChatGPT.
Today, we're honoring Polish heritage with a recipe directly inspired by the expertise shared by America's Test Kitchen. These classic Cheddar Cheese and Potato Pierogi are not only a nod to traditional Polish fare but also a delightful journey into the world of comfort food.
Ingredients:
- 1 pound russet potatoes, peeled and sliced into 1/2-inch thick slices
- 1 tablespoon salt (for boiling potatoes), plus additional 1/2 teaspoon for filling
- 1 cup sharp cheddar cheese, shredded
- 2 tablespoons unsalted butter
- 1/4 teaspoon black pepper
- 2 1/2 cups bread flour
- 1 teaspoon baking powder
- 1 cup sour cream
- 1 whole egg
- 1 egg yolk
- Bench flour, for dusting
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Prep Time: 45 minutes
Cook Time: 3 minutes per batch of pierogi
Total Time: At least 1 hour 30 minutes (excluding chilling time)
Equipment Needed:
- Large pot
- Stand mixer with paddle attachment
- 8-inch square baking pan
- Whisk
- Rolling pin
- 3-inch biscuit cutter
- Large skillet for boiling pierogi
Instructions:
For the Filling:
1. Boil the sliced potatoes in a large pot of water with 1 tablespoon of salt until very tender, about 15 minutes.
2. Drain the potatoes and immediately place them in the bowl of a stand mixer with the paddle attachment.
3. Add the shredded cheddar cheese, butter, 1/2 teaspoon of salt, and the pepper to the hot potatoes.
4. Mix on medium speed for about 1 minute, until the cheese and butter are fully melted and incorporated.
5. Transfer the filling to an 8-inch square baking pan and refrigerate for at least 30 minutes or up to 24 hours.
For the Dough:
1. In a mixing bowl, whisk together the bread flour, baking powder, and 1/2 teaspoon of salt.
2. Stir in the sour cream, whole egg, and egg yolk until a dough forms.
3. Knead the dough with a dough hook on medium-high speed for about 8 minutes, until it becomes elastic. Let the dough rest for at least 20 minutes.
4. Roll the dough out on a lightly floured surface to an 18-inch circle, about 1/8-inch thick.
5. Use a 3-inch biscuit cutter to cut out rounds of dough, re-rolling scraps as necessary. You should have enough dough for about 30 pierogi.
6. Place a level tablespoon of the chilled filling in the center of each dough round.
7. Fold the dough over the filling to create a half-moon shape, pressing the edges firmly together to seal, ensuring no excess flour prevents sealing.
To Cook:
1. Bring a large pot of salted water to a gentle boil.
2. Add the pierogi in batches and boil until they float, about 3 minutes.
3. Remove with a slotted spoon and drain.
Cooking Tips:
- Ensure the potatoes are hot when mixing with cheese and butter for a smooth filling.
- Avoid over-flouring the surface when rolling out dough to ensure pierogi seal properly.
- Pierogi can be sautéed in butter after boiling for a crispy exterior if desired.
This recipe is attributed to America's Test Kitchen and their dedication to practical home cooking. You can find more detailed instructions and tips on their YouTube channel: https://www.youtube.com/@AmericasTestKitchen.
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