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Delicious Potato & Cheese Pierogi
Delicious Potato Cheese Pierogi
"Delicious Potato & Cheese Pierogi: Make a trip to Poland without leaving the comfort of your home. Learn to make pierogi, a delicious Polish dumpling that is popular across the world. Pierogi (singular pieróg) are boiled semicircular dumplings made from a chewy wheat-based dough that encases a variety of savory and sweet fillings. These Polish dumplings are the real deal and surprisingly simple to make. After boiling, pierogi are often pan-fried in butter until crispy, then drizzled with extra butter which creates a wonderful texture. You can add a variety of flavors to this dumpling recipe. "
Serves6
Preparation Time1 hr
Cooking Time20 min
Cooking MethodSkillet
Ingredients
- 2 cups all-purpose flour (For the Dough)
- 1 large egg (For the Dough)
- 1 teaspoon salt (For the Dough)
- 1 cup lukewarm water (For the Dough)
- 30 ounces russet potatoes (Potato & Cheese Filling)
- 2 ounces onion (Potato & Cheese Filling)
- 1 ounce butter (Potato & Cheese Filling)
- 6 ounces ricotta cheese (Potato & Cheese Filling)
- 2 ounces cheddar cheese (Potato & Cheese Filling)
- salt and pepper to taste (Potato & Cheese Filling)
- 3 tablespoons olive oil
Instructions
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Scrub and boil the potatoes until soft. Transfer to a bowl to cool.
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Meanwhile, sauté the minced onions for 5 minutes on low heat. Transfer to a small bowl.
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Peel the potatoes and blend {what does blend mean?} them using a fork. (Do not mash)
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Add the sautéed onion, ricotta cheese, grated cheddar, and mix well. Season with salt and pepper.
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In another bowl, place 2 cups of flour and make a well at the center.
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Break the egg into the well, then add water and salt.
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Bring the dough together, kneading well and adding more flour or water as necessary.
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Divide the dough into two and cover it with a towel. Let it rest for 20 minutes.
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Roll out the dough thinly and cut with a 2-inch round cookie cutter.
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Spoon some filling into the middle of each round dough.
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Fold dough in half and pinch edges together.
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Repeat steps and roll out dough scraps.
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Cook the dumpling in boiling salted water for 5 minutes. And transfer to a baking sheet.
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Add oil in a heated skillet and fry the dumpling until it forms some crust on the outside.
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Serve with some extra butter and a bottle of rich white wine.
