Potato Cheese Pierogies

My grandma made great pierogies. I loved her blueberry version. I will make them some time, when the blueberries in my backyard are ripe.
For now I am going for the potato/cheese/sour cream version.
The idea for the recipe comes from Nagi.
Now I don't need to feed many people. So I am cutting things down and changing the process.
There are several components that come together at the end.

Potato cheese mixture (part 1):
Peel about 6 potatoes, cut them, and cook until done. When they are still fairly hot, put them through a potato ricer. (I got myself one a few years back, as I also like to make German potato dumplings, and for those I would need that.)
Spread the potatoes on a flat board or plate and let it cool down. When they are room temperature, cover tight with cling wrap and into the fridge they go. I did that yesterday.

The next day (part 2):
Put the potatoes in a bowl, add some salt and pepper, 2 tbsp of melted butter, and some cheese. I used a mix of smoked gouda and parmigiana as well as a very generous table spoon of sour cream to the potatoes. Mix all of them with a fork.
 
I started to put recipes or parts of recipes on sticky notes and put them on the fridge. So here we go for the dumpling dough.


To translate my handwriting:
  • 1 cup flour (yeah, there is a spelling mistake)
  • 1/2 tsp salt
  • 25 g of butter
  • 1/4 cup warm water
  • 1 egg
In a mixing bowl add the flour and the salt and mix. Create an empty space in the middle. Add the butter to the measuring cup of water and put in the microwave for 30 seconds. When it comes out, stir it a bit so it mixes.
Crack the egg in a coffee mug and scramble it with a whisk. Add the water/butter mixture in the middle of the flour/salt as well as the scrambled egg. With a spatula mix all of it. It becomes actually very sticky. On an even surface spread some flour and add the dough and knead for about 5 minutes. Add some flower as you go if it is still sticking to the fingers. It should not stick, but also not be to dry.
Watching the video from Nagi helps understanding the consistancy. When done, wrap into plastic foil and let it rest for 30 minutes.
2025-01-01-03

I opted to go with the butter and onion version this time. The dark brown parts are not burned. It is because I used red and white onions. They are done with butter and oil on very low heat. But the time the rest period is over, the onions are done.
2025-01-01-03

Roll out the dough very thinly and cut it. What was intersting, that most of the shaped retraced, so I ended up rolling each shape separately again. Fill with the potato/cheese/sour cream mixture.
2025-01-01-05

Flip the dough over and seal. Make sure it is a really tight seal. In my case, I didn't need to wet the outside border. But it may be needed.
Bring a big pot of water with salt to a boil and add the pierogies for about 8-10 minutes depending on the size and the thickness of the dough. Just take one out after  the cooking time and try it. Adjust time as per results.
2025-01-01-06

When done, remove with a slotted spoon and add them to the pan with the onion butter melt.
2025-01-01-07

Thanks Kasia for the inspiration.

-Mahlzeit-





 


 

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