Polish Dumplings (Pierogi)

From The Best International Recipe

Why this recipe works:

After experimenting with proportions of flour, eggs, water, and oil in traditional pierogi recipes, we landed on the perfect formula for structure and tenderness. We knew we wanted a traditional potato filling for our pierogi recipe, so we started with mashed potatoes, then added cheddar… read more

After experimenting with proportions of flour, eggs, water, and oil in traditional pierogi recipes, we landed on the perfect formula for structure and tenderness. We knew we wanted a traditional potato filling for our pierogi recipe, so we started with mashed potatoes, then added cheddar cheese, farmer’s cheese, and butter for richness.

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Makes 32 to 34 dumplings, serving 4 to 6

Assemble the pierogi within a few hours of preparing the dough—otherwise the dough will be too dry to work with. We found that the dough scraps can be rerolled out just once; further rerolling turns the pierogi very tough. The filling and assembly steps for pierogi are the same as for empanadas; see illustrations below. A wire spider comes in handy when boiling the pierogi. If the caramelized onions cool off too much by the time you’re serving the pierogi, reheat them in a microwave-safe bowl on 100 percent power for about 30 seconds.

Ingredients

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