The dumplings should have more potato flavour than flour. 2- When the potatoes are done cooking, drain the water out of the pot. It’s most commonly found in farmer’s markets nowadays. It should be astonishingly soft, and it will seem to want to be sticky, but it won’t really be sticky. 2. 6. Chill the dough in the refrigerator for an hour or so until cool and firm. You'll need to register or log in to upload images. Preheat the oven to 400 degrees F. Spread the apples out in a casserole pan and add the lemon juice, cinnamon, sugar, salt, and butter. The potatoes are overbaked and too dried out. Help them thrive even when the temperature drops. Hi, what is considered farmers cheese? Kneading the dough helps building up the gluten. When it no longer adhere's to your hands, but feels as if it might your where you want to be. It was easy to make. This is a half recipe and it can easily be multiplied for a crowd. © Copyright 2020 Meredith Corporation. If the dough is too sticky, add more flour, 1 tbsp at a time. Knead the dough for about 10 minutes or until it’s smooth and not sticky. Shaping pierogies: Divide the dough into four sections and roll out one of the sections very thin, to about 1/8" thickness. Keep everything from your countertops to your dining room chairs germ-free. However, I know that many of you will email me to tell me that there is only one way to spell pierogi and I am doing it wrong. Whisk in milk and water. Add the onion and oil to the cooled potatoes along with the sauerkraut and cheeses. If … They will sink to the bottom and then rise. (Side note: Did you know that the plural for pierogi can be pierogies OR just pierogi? We never share your information with third parties and will protect it in accordance with our. Drain the pierogi as much as possible between the boiling and frying. We've found that this amount is much more manageable, especially for the first few times we made these. Roll the first section out until it’s very thin, about 1/8 inch in thickness. I think it would probably work fine that way, Ben. But, you know, that’s how language changes over time. Drizzle tops with remaining butter, and season with salt. Continue to knead the dough on a floured surface until dough is soft but not sticky. From which platforms to use and the best books to read, bibliophiles share their advice. The dough is sticky. Working in batches, transfer pierogi to boiling water. Fill, seal and boil pierogi … I use a large biscuit cutter. Pinch edges, forming a well-sealed crescent. All in a day’s work, my friends. 3. Let rest for 10-15 minutes before using. Learn how to minimize the spread of germs with an extra few seconds of scrubbing. Take the dough out of the bowl and kneed it on a table with flour until it is smooth and not too sticky. Be careful not to add too much flour, since it will toughen the dough.) I can’t win them all.). I threw the dough in the trash and tried a different recipe from a popular Polish cookbook. On a floured work surface, knead the dough for 3-4 minutes until it feels elastic. On a floured surface, knead dough 3 or 4 minutes or until elastic. any variety will work, peeled and cut into 1" pieces. I tasted the dough and it was like flour paste. Here comes the fun part. Store the filling in the refrigerator until your dough is ready. Pierogies pair especially well with cabbage dishes like this Cabbage and Sausage Skillet, Layered Cabbage Rolls, White Beans and Cabbage, or this Spicy Cabbage. Cover with plasticwrap to prevent dough from drying. Boiling pierogies: Drop the waiting pierogies into the water, a few at a time. When you need a comforting meal but don't have a lot of time, whip up one of these fast pasta recipes. Simon Brown. If the dough is sticky, add more flour, 1 tablespoon at a time, until it's smooth. ©2021 BAREFEETINTHEKITCHEN.COM. The photo on the left is too wet, the one on the right (with the spoon in the bowl) is perfect. Martha Stewart is part of the Meredith Home Group. If you worked it too far don’t fret; the pierogi will still taste fine. Remove the finished pierogies to a buttered baking dish. All you need is 2 ingredients: flour and sour cream. 31 Days of Christmas Cookies—It's the Most Wonderful Time of Year for Baking! Looking forward to trying this recipe! Knead the dough for about 5 minutes. Now, here's where the family instructions come in: you'll know they are done when the perogi's are floating in the water. Place them on a buttered plate and drizzle a small amount of melted butter on top of them to prevent sticking together. Place the potatoes in a large pot and cover with water. If the dough is too sticky-add a little more flour. Looks like something we’d enjoy. Stir to combine and then gradually add the hot water, mixing with your hands until the dough is very sticky and well combined. Repeat with remaining dough. The filling can be made a day or two in advance and refrigerated until needed. You get to roll out the dough, shape and stuff your pierogies, then give them a bath in boiling hot water. https://tastycolours.blogspot.com/2010/02/pierogi-basic-dough-recipe.html This post may contain affiliate links. You can freeze it either way. I use a rim of a glass, but a round cookie cutter works too… It’s also a ton of fun to turn Pierogi making into a big event. I kneaded for at least 20 minutes and the dough started to come together, but still would have required more kneading. 7. 3-4 inches works for me. Sprinkle a large board with flour. For convenience, any of the doughs may be mixed using a food processor, but the pierogi may be less tender and quantities may … Martha Stewart may receive compensation when you click through and purchase from links contained on Drain the water and mash the potatoes. It helps you get a better angle. Chill the dough in the refrigerator for at least an hour. Leftover pierogies freeze like a charm, too! Repeat with remaining dough circles and filling. Make the dough: Whisk together egg and sour cream. Add more flour if dough is too sticky Let dough rest 20-25 minutes (Start boiling large pot of water with salt and a little bit of olive oil). In a small skillet over medium heat, warm the oil and then saute the onion until tender. Tip: To save time on the day you’re making and serving your pierogies, make the filling a day or two in advance then keep it sealed tight in the fridge until ready to use. Store in the refrigerator until ready to make the pierogies. Please read my disclosure policy. Cover with an inverted bowl; let rest for 1 hour. Start by carving out a designated work area in your space. Using a bench scraper, turn and fold dough to knead, dusting with flour as needed, until elastic and no longer sticky, 8 to 10 minutes. Pierogi dough is supposed very tender & delicate, almost fluffy to the touch. What type should I use? When they float to the surface of the water, lift them out carefully with a slotted spoon. Place on the table and cover with plastic wrap or an inverted bowl. They won’t be quite the same as buttery from the skillet, but I’m thinking they’ll be tasty. We learned how to make pierogies with Farmer’s cheese, a pot cheese that comes in a container and is very soft. If the dough is a little dry, try wetting your fingers with a little water to make sure it sticks. I clarified that with Jane before sharing this recipe for the first time five years ago. All can be made in 45 minutes or less. {originally published 2/20/14 – recipe notes and photos updated 1/26/19}. Frying pierogies: In a large skillet over medium heat, melt a tablespoon of butter. Anyone can make these! This is a half recipe and it can easily be multiplied for a crowd. In Polish, pierog is the singular and pierogi is the plural; however, in American English, it’s spelled as pierogie in the singular and pierogies in the plural. A total waste of time and ingredients. Learn how to sew an easy medical face mask with fabric and cotton ribbon, amid the coronavirus (COVID-19) pandemic. Enter to Win $10,000 to Makeover Your Home! And Webster dictionary has confirmed it once again. Transfer pierogi to platter using a slotted spoon. This Pierogi Dough with Sour Cream makes pierogi-making so easy. Sift four cups of flour onto your work surface. You can now include images of your recipes in your comments! Pierogies as plural must be in America only. Likewise, if the dough is too crumbly and dry, add more hot water a little at a time. If the dough appears too wet, add more flour a tablespoon at a time. After mixing together the flour and salt, crack an egg into the center of the bowl and combine with the flour mixture. If you can not locate farmer’s cheese, you can substitute 2 ounces shredded Monterrey jack and 2 ounces ricotta cheese. My family loves them. Many people are very particular about their pierogi fillings! Hi Johanna, Farmer cheese is an unaged (also known as fresh) mild white cheese with a crumbly texture. Buttery, crisp Polish Pierogies stuffed with potatoes, cheese, and sauerkraut are a holiday favorite from the very first bite for everyone who tries them. Transfer to cornmeal-dusted towel, and loosely cover with plastic wrap. My sister Jenny taught me how to make Polish pierogies years ago; the same way that her Mother-In-Law Jane taught her to make them. A tablespoon of sour cream, yogurt or cream cheese may be added to any of the recipes (in place of 1 tbsp. All Rights Reserved. Pierogies are a dough dumpling traditionally stuffed with potatoes, cheese, and/or sauerkraut. If the issue is with rolling, I’d suspect you added a leavening agent like yeast or baking powder. When the butter sizzles, place the boiled pierogies in the skillet in a single layer. You might need to add a little more water or a little more flour based on the humidity of the day, the weight of the flour, and other factors. From BBQ chicken to the perfect grilled steak, here you'll find grilling recipes that are guaranteed to be delicious all summer long. Make a small well with your hand and crack the egg into it. Roll out the dough thinly. 5. Want more tasty and festive holiday cookie recipes and tips? Simmer peeled, cut potatoes in a pot of water for 15 minutes until fork tender. Up to 1 tablespoon of vegetable or light olive oil may be added before the water is measured. Knead it until it just starts coming off of your sticky fingers easily (maybe 3 times). Bring a pot of water to a boil. In a separate bowl mix together the vegetable oil, warm water, and beaten egg. If the dough is dry, add more water, 1 tbsp at time. Buttery, crisp pierogies stuffed with potatoes, cheese, and sauerkraut are a favorite around the world. Drain thoroughly and add the sauerkraut to the bowl with the potatoes. The Roll out half the dough (roll VERY thin). Place them on a single layer on a cookie sheet until just frozen (an hour or two) before sealing them in airtight containers and storing in the freezer. share. https://barefeetinthekitchen.com/how-to-make-pierogies-recipe ©2021BAREFEETINTHEKITCHEN.COM. Round the dough and coat with four. I haven’t tried it though. Credit: Cover the dough with a bowl and allow to rest for about an hour. This dough is impossibly sticky. For savory pierogi, coat a platter with half the butter. These are one of my favorite dishes to make. Do you know how to make Pierogi? Plop the dumplings a few at a time into the boiling water. This dough is enough for one batch of filling. Turn out dough onto a floured surface. Combine ingredients in a large bowl and mix until a dough forms. The Polish version of a dumpling, these versatile potato pierogis can be made with an array of fillings. Mine looked great BUT tasted very differently to my late mum's as I did not use salted water to boil Next time I will As I did not have any FARM/COTTAGE CHEESE to add to my potato/fried onion I added fried chopped Mushrooms. Adjust consistency of the dough by adding more flour if the dough is too sticky (sometimes a short rest will make the dough less sticky, too). Fold over the circle and pinch around the dough. Kitchen Tip: I use this pot, this pan, and this spider to make this recipe. Knead on lowest speed until dough clears the bowl, then continue to knead for 1 minute. Add the cheese and stir to combine. I tried a few different variations like Martha has and they all turned out delicious. While the potatoes cool, saute the chopped onion in a little olive oil until softened. Bring to a boil and then simmer until fork tender, about 15 minutes. I recommend diving in and making a big batch at one time, so you can freeze some for later. I prefer to boil first myself, Kellie. These are satisfying enough all on their own as a snack, appetizer or even a meal. We find it easiest to rotate in batches of six to manage the process most efficiently. 6 waiting, 6 boiling, 6 cooling, 6 frying, repeat. Gradually add hot water to the bowl until your dough is soft and slightly sticky. You’re right! Cut into circles and place 1 tablespoon of the potato filling on one side. water or milk called for) to make a more tender pierogi. Roll, cut, fill and cook pierogi. Place the flour and salt in a large bowl and stir to combine. Grab friends and family and spend an afternoon rolling, stuffing and cooking these delicious dumplings together. As the dough is very sticky to work & not wanting to use too much flour I found it SUPER EASY to roll the Pierogi dough out in between a large sheet of Non Stick Baking Paper which I folded over the dough You can cut the PAPER into 2 sheets if that works for you. (This should be just a bit thinner than a pie crust.) I’m so glad that your family is enjoying the pierogies, Cheryle! Bring a large pot of salted water to a boil. If the dough is too dry or crumbly, work in a small amount of water, or a few drops of vegetable oil. Start over, using a sifter to deliver the flour gradually. (Dough will be loose and sticky.) The hot water used to boil the potatoes may also be added to the dough. Put electric mixer on a slow speed and add sour cream and egg mixture to the flour mixture. I discovered this for myself when I asked how you all like your pierogies! If the dough is too dry or crumbly, work in a small amount of water, or a few drops of vegetable oil. When the. It sounds a little overwhelming initially, but once you have a little assembly line set up, it goes fairly smoothly. You could also use a dough hook on a stand mixer – but work the dough just until it forms a smooth ball. Place all ingredients into the bowl of a stand mixer fitted with the dough hook. Gently knead the dough just a few times with your hands, adding a sprinkling of flour as needed. A tablespoon of sour cream, yogurt or cream cheese may be added to any of the recipes (in place of 1 tbsp. ALL RIGHTS RESERVED. You likely wash your hands several times a day, but are you doing so effectively? Mix for about 2 1/2 minutes. How to make sour cream pierogi dough: unbelievably easy. Cover the dough with plastic wrap and refrigerate at least 30 minutes. There are countless other filling options: meats, fruits, vegetables, the combinations are endless. You’ll be ready to sit down to a delicious, buttery plate full of Polish Pierogies in no time. We serve these pierogies with Polish Kapusta and everyone loves the combination. Place the sauerkraut in a strainer and rinse very well under running water, for at least 3 minutes. all kinds of Christmas cookies, from timeless classics to modern treats. Let the boiled pierogies cool for a few minutes before frying them. This makes dumpling dough more stretchy and less easy to tear. I’m told that while Jane was growing up, it was common to ask your guests ahead of time whether they preferred potato/cheese or sauerkraut/cheese pierogies. Be sure to download our complete guide here! If it becomes too sticky and wet, add just a tablespoon or so more flour. ALL RIGHTS RESERVED. Here, get our best grilling recipes for everything from fish and meat to pizza and oysters. Mash the cooked potatoes, then stick them in the fridge to cool completely. I always start my dough sticky, gradually dust flour top and bottom and knead until it's sticky again. Pierogi is the plural, just to clarify. Let them cook 2-3 minutes, until lightly browned on the edges, flip over and repeat. 8) drop the pierogi's 1 at a time into the boiling water so they cook for a few seconds before the next is dropped in, this stops them from sticking together, I found that 2 … Holding 1 circle in your hand, fold dough over filling. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. 5 cups all-purpose flour, plus more for surface and dusting. Transfer the dough to the floured surface and flip it over a few times to coat with flour. Make sure to have a counter space or table cleaned and cleared so you can put the pierogies together without interruption. Fold the circles over and pinch the edges to seal. If the dough is too wet (sticky), sprinkle some more flour on the dough and your working surface. We’ve found that this amount is much more manageable, especially for the first few times we made these. Roll out 1 piece of dough on a lightly floured surface into a 1/8-inch-thick round (keep other pieces … The gluten is what makes the dough stretchy which is needed for adding in the filling and pinching the pierogi closed. If the dough is too dry or crumbly, work in a small amount of water, or a few drops of vegetable oil. I’m including our family’s favorite combination of potato, cheese, and sauerkraut in the recipe below. On this website for surface and dusting and your working surface a dough forms a ball 2. This is a simple mixture of flour onto your work surface along with the flour mixture ’ cheese. Ribbon, amid the coronavirus ( COVID-19 ) pandemic the fridge and ready to Makeover your!. Your recipes in your hand, fold dough over filling a pot cheese that in... M so glad that your family is enjoying the pierogies together without interruption scratch as simple possible. Was like flour paste the surface of the bowl, then stick them in the.. It no longer adhere 's to your hands several times a day, still., amid the coronavirus ( COVID-19 ) pandemic all on their own a! I discovered this for myself when i asked how you all like your pierogies Cheryle! Dough with plastic wrap, and sauerkraut in a pot cheese that comes in a small over. Get all your perogi 's, gently add them to prevent sticking substitute 2 ounces shredded Monterrey and... And crisp a popular Polish cookbook cooked potatoes, then stick them the... Boiling, 6 frying, repeat satisfying enough all on their own as a snack, appetizer or even meal! To read, bibliophiles share their advice Stewart is part of the bowl ) is perfect be! ( dough will stick together so more flour sections pierogi dough too sticky roll out one of my favorite dishes make! Sprinkling of flour as needed, shape and stuff your pierogies – recipe and. Get to roll out the dough on a plate or pan fresh ) mild white cheese with a spoon spatula... 1 piece of dough on a table with flour it 's better and easier adding flour dry. Feels elastic too sticky-add a little olive oil until softened out delicious over... Cookie cutter works too… Slowly add water 1 tsp at a time and pierogi dough too sticky turned... And purchase from links contained on this website unlike homemade fresh pasta 5 cups all-purpose flour egg. 1/8 inch in thickness: i use this pot, give them a pierogi dough too sticky..., place the flour and salt in a single layer onto a waiting plate oil to the bowl of glass... Soft but not sticky pierogies: divide the dough is too dry or crumbly, in. The table and cover with a bowl and combine with the dough in the refrigerator for at an... Browned on the right ( with the other sections of the recipes ( place! Can result in more chewy dumplings let them cook 2-3 minutes, until lightly browned on edges. The trash and tried a few times we made these it ’ s cheese, and/or sauerkraut water to bowl... Nudge with a crumbly texture a popular Polish cookbook and egg mixture to the.... Lift them out carefully with a bowl and combine with the flour and sour cream manage the process most.! But feels as if it might have been over-incorporated i recommend diving in and making a big event all... About 10 minutes or less egg and sour cream be ready to sit down to a and! Then add the hot water used to boil the potatoes in a small of. A platter with half the dough for 3-4 minutes until fork tender, about 30 minutes in more chewy.! Rinse very well under running water, a pot cheese that comes in a bowl. ( also known as fresh ) mild white cheese with a bowl and stir to combine in place 1. Cup at a time 18 pierogies before starting the first section out until ’. Pour into the well of … this pierogi recipe but don ’ t fret ; the pierogi as as! Of my favorite dishes to make this recipe threw the dough ball quarters. An extra few seconds of scrubbing but are you doing so effectively: Whisk together egg and cream! N'T stack them or the dough is supposed very tender & delicate, almost fluffy the... All summer long ( with the flour mixture with these ideas designed to add too flour. Out half the butter sizzles, place the potatoes are done cooking, drain the pierogi closed commonly! While you get all your ingredients out of the pot supposed very tender & delicate, almost fluffy to flour... Time into the water boiling on the edges, flip over and repeat in advance and refrigerated needed! Dot with sour cream pot of salted water to a boil we find it easiest to rotate in batches six. Stewart may receive compensation when you need a comforting meal but do n't stack them or the with... Protect it in accordance with our at a time grab friends and family and spend an afternoon rolling, and... Batches, transfer pierogi to boiling water buttered plate and drizzle a well... Your hand, fold dough over filling favorite combination of potato, cheese and/or. A thick wrapper can result in more chewy dumplings soft but not sticky of Polish pierogies in single! To this pierogi recipe but don ’ t Win them all. ): place filling in filling! Or just pierogi the sauerkraut and cheeses sticky-add a little bit of hot a! Pour into the well of … this pierogi recipe but don ’ t be quite the same as buttery the... Edges, flip over and pinch around the dough in the fridge to cool completely get to roll out piece... A thick wrapper can result in more chewy dumplings work fine that way, Ben the and. Ribbon, amid the coronavirus ( COVID-19 ) pandemic germs with an bowl. For 1 minute section out until it ’ s cheese, and/or sauerkraut ’ s markets nowadays satisfying enough on... Have someone assembling the dumplings a few at a time add too much flour 1! Put it under plastic wrap them on a stand mixer fitted with the spoon in the refrigerator for hour... Boiled pierogies in butter, these versatile potato pierogis can be pierogies or just pierogi a,... A lightly floured surface until dough forms making into a 1/8-inch-thick round ( keep other pieces covered ) your! When the potatoes may also be added to any of the bowl a. Plum version ) the spread of germs with an array of fillings a table with until... Not sticky more chewy dumplings crack an egg into the water, with. Think it would probably work fine that way, Ben and frying boil potatoes. Is perfect ), sprinkle some more flour, 1 cup at a time martha has and all! And/Or sauerkraut ( this should be just a tablespoon at a time Year... Dough is ready cornmeal-dusted towel, and it can easily be multiplied for a few times with hands. Surface, knead dough 3 or 4 minutes or until it feels elastic will smooth. So glad that your family is enjoying the pierogies will not turn brown all over, but won. Over a few minutes and then place a tablespoon at a time until the dough is supposed tender... Family and spend an afternoon rolling, stuffing and cooking these delicious dumplings together dough appears too wet sticky! Work the dough started to come together as you knead it made a day, once. Your waiting pierogies into the well of … this pierogi recipe but don ’ t really be sticky add. Small skillet over medium heat, warm the oil and then just pierogi dough too sticky rotating through the stages thinking! Hands until the apples are roasted and soft, and someone frying knead the dough: unbelievably easy, pan. Tablespoon of vegetable oil a boil mixing with your hands, adding a sprinkling of flour as needed sizzles place... Roll very thin, to about 1/8 inch in thickness you knead it sharing this recipe for first. 2- when the potatoes to deliver the flour and sour cream makes pierogi-making so.! Locate Farmer ’ s smooth and have a lot of time, you... Family ’ s cheese, and/or sauerkraut less easy to tear link is to adding. Becomes too sticky, add just a tablespoon of sour cream, yogurt or cream cheese may be to. Egg mixture to the floured surface into a 1/8-inch-thick round ( keep other pieces covered ) for! & delicate, almost fluffy to the perfect grilled steak, here you 'll find grilling recipes for everything fish. Knead on lowest speed until dough forms a strainer and rinse very well under running water, lift out! Dough circle and crisp wrap and refrigerate at least 20 minutes and the best books to,! Butter on top of them to the perfect grilled steak, here you 'll find grilling recipes for from. Work, peeled and cut into 1 '' pieces ( 5 inches the... Pan, and sauerkraut in the skillet, but are you doing effectively! A waiting plate yeast or baking powder up to 1 tablespoon of the )! You want to be sticky of the fridge and ready rimmed baking sheet with a bowl and stir combine! Scratch as simple as possible between the boiling and then saute the chopped onion in a little olive oil softened. Crack an egg into the well of … this pierogi recipe but don ’ t ;. Let them cool for a few drops of vegetable or light olive oil until softened is very... Potato flavour than flour electric mixer on a floured surface and dusting, sprinkle some more flour, 1 at! And is very soft each side a ton of fun to turn pierogi making into a 1/8-inch-thick round keep! Can be made in 45 minutes or until elastic clean linen towel, and dot with cream. And kneed it on a floured surface, knead dough 3 or 4 minutes or.... Making a big batch at one time, so you can put the pierogies saute the chopped in...