Pierogi

(Polish stuffed dumplings)

Pierogi is the Polish name for this popular East European stuffed dumpling. They are known as vareniki to Russians, and Jews of Eastern European origin call them pirogen, or piroshke.

Pierogi come in both savory and sweet versions. Potato and cottage cheese fillings are the most common, but mushroom, meat, cabbage and fruit-filled versions are popular in different countries and regions.

4 to 6 servings

Ingredients

Dough

All-purpose flour -- 4 cups
Eggs, beaten -- 2
Water -- 1/2 to 1 cup
Salt -- 2 teaspoons
Oil -- 2 tablespoons

Potato Filling

Butter or oil -- 2 tablespoons
Onion, minced -- 1
Russet potatoes, peeled and cooked until tender -- 4
Sour cream -- 2 tablespoons
Salt and pepper -- to taste

Method

Sift the flour into a large mixing bowl. Make a well in the center and add the eggs, 1/2 cup water, salt and oil. Stir with a wooden spoon, add more water in small amounts as needed, until it comes together in a kneadable mass.
Remove to a floured work surface and knead until smooth and silky, 8 to 10 minutes. Cover with plastic wrap and set aside to rest for at least 30 minutes.
Heat the butter in a sauté pan over medium flame, add the onions and sauté until cooked through and translucent.
Add the potatoes, sautéed onions, sour cream, salt and pepper and mash until smooth. Adjust seasoning.
Roll the dough out to around 1/8-inch thick on a floured work surface. Cut into 3 or 4-inch rounds using a large glass or biscuit cutter.
Place 1 or 2 tablespoons of stuffing into the center of a dough round. Wet the edges with a little water and fold in half. Seal well your fingers or with the tines of a fork. Repeat with the remaining dough rounds, placing the finished pierogi on a baking sheet.
Bring a large pot of salted water to a boil and add the pierogi. Cook for 5 to 7 minutes, or until they float. Drain and serve topped with sour cream or onions sautéed in butter, or as a side dish to soups, stews or braised meats. Alternatively, boiled pierogi can be sautéed in hot butter to give them a golden crust before serving.

Pierogi Variations

Quick Pierogi Dough: The dough can be easily made in a food processor. Just place all dough ingredients into the food processor and process until it all comes together. Knead briefly, rest the dough and proceed with the recipe.
Other Fillings: Dry cottage cheese drained and beaten with an egg; minced, sautéed mushrooms; shredded, braised cabbage or sauerkraut; sautéed apples; pureed prunes.
Baked Pierogi: Place the pierogi on a lightly greased baking sheet, brush with melted butter and bake in a 400°F oven, flipping once, until lightly browned, about 20 minutes.