Easy Homemade Pierogies

This time I nailed it. The peirogie, that is. There are some things you do and think…”Damn, I am good.” This was one of those moments.

I grew up on peirogies like most east coasters. The polish dumplings are fond memories ever since I moved away from Brooklyn. However, when we visit Joe’s Aunt Joan in Pennsylvania, she always knows to order a couple dozen from the one-arm Peirogie man. Yes really, that’s what he’s called.

Traditional peirogies from what I remember, is basically a dumpling with either potato or sauerkraut filling. Those are the 2 I’ve had and love! They are first boiled and then my favorite way to them eat is pan fried so the outsides gets nice and browned. Serve with creamy sour cream and caramelized onions and oh my…this is the best treat you will have.

What makes this recipe so easy and delicious is the leftover mashed potatoes! It already has all the flavor and seasonings so all I did was just teaspoon a dollop in the dumpling and top with cheese. I also have another filling with sauerkraut, sour cream and caramelized onions…delish! I can’t decide which one I like better.

Method:

To make the dough:

1) In a food processor, add flour and salt and pulse a few times. Add egg, water and oil and mix with a dough blade until dough forms a ball.

2) Remove and knead dough a few times on a floured surface until its not sticky. Wrap in plastic wrap and allow to rest in the fridge for 20-30 minutes.

3) After dough has chilled, cut dough in half. on a floured surface, roll dough with a floured rolling pin to about 1/8 thick. Use a cup or round cookie cutter to cut out circles. Re-use scraps and roll out.

*I run my hand over the dough to make sure it feels even.

4) Brush around the circle with egg wash place teaspoon size of filling in center.

Mashed potato and cheese filling

Sauerkraut and caramelized onion filling

5) Seal the ends with your fingers and use a fork to crimp them close.  Place peirogies on non-stick surface and boil water.

*Make sure there are no holes.

6) Depending how large your pot is, boil about 4-5 peirogie at a time. The water doesn’t have to be at a rolling boil, but a light boil. Place peirogie in gently and allow to cook for a few minutes. You know they are ready when peirogie float to the top.

*You can enjoy them like this or continue and pan fry.

7) If you want to pan fry, heat a non-stick skillet with 1 Tb butter. Brown peirogie on one side until brown and turn to brown other side.

Sauerkraut and Caramelized Onion Filling

1)Saute onion in butter until caramelized, about 10 minutes.

2) Chop sauerkraut and add caramelized onions to a bowl. Add sour cream and season with salt and pepper. Taste for seasoning.