Recipes for pierogi began to evolve and change. Homemade Pierogi are stuffed with a flavorful potato and cheese mixture, boiled, and fried up in melted butter for a delicious, indulgent, total comfort food dinner. Which European country will inspire your culinary journey tonight? Refrigerate for 15 minutes. Sprinkle a baking sheet with flour and place the filled pierogi on it in a single layer. Pierogi Ruskie: Potato-Cheese Pierogi Recipe The Spruce Eats russet potatoes, salt, large egg, all purpose flour, freshly ground black pepper and 4 more Potato and cheese pierogi the American way – homemade cheddar pierogi everyday delicious Peel the cooked potatoes and fork blend or rice them in a large bowl. I ended up using 4 small/medium potatoes to make the mashed potatoes. I only keep using this recipe because there aren't many others here. Make sure the pierogi are completely sealed at the seams before boiling. For the most authentic pierogi, try making your own Twarog, Polish farmer’s cheese, but if you can’t find it or don’t have time to make your own, this recipe will also be delicious if you use cottage cheese and potato to make your filling. Also, I sautee finely chopped shallots in butter and add those to the filling as well. (Nutrition information is calculated using an ingredient database and should be considered an estimate. Just reading the ingredient "processed" cheese makes me shiver. These tomato-based sauces go well with Potato & Cheese (Ruskie), Spinach & Cheese or Meat Pierogi. Set aside until ready to assemble. I’d recommend 5-6 pierogi at a time. Also can add a little crumbled bacon. Bring a large pot of salted … Add comma separated list of ingredients to include in recipe. Use a plastic scraper to lift dough as it will stick to the counter before flour is worked in. Let the dough rest covered at room temp before making circles. Homemade Pierogi are stuffed with a flavorful potato and cheese mixture, boiled, and fried up in melted butter for a delicious, indulgent, total comfort food dinner Using a large pastry cutter or drinking glass, cut out circles To make filling: Mix together potatoes, cheese, salt, pepper and onion salt. For best results, don't mash the potatoes. Ruthenians or Rusyns, are also known as Carpatho-Rusyns, represented by the peoples around the northern Carpathian Mountains in western Ukraine, eastern Slovakia, and southern Poland. Return potatoes to the pot with the onion mixture and mash with a potato masher until potatoes are relatively smooth. I still miss them. The dough no matter what is alway hard to manage. User your fingers. Your daily values may be higher or lower depending on your calorie needs. You might also like potato and cheese vegan pierogi. These are delicious, and the dough is pretty much fool proof..Very tender, an authentic true Pittsburgh Pierogi ruskie are among the most popular types of Polish dumplings. Dough: 4 cups flour; 1 cup warm water; 2 teaspoons cooking oil; 2 eggs; 2 teaspoons salt; Potato and Cheese Filling: 2 cups potatoes, cooked & mashed ; 1/2 tablespoon onion, chopped fine (equals one and a half teaspoons) salt & pepper to taste; 2 cups strong cheddar cheese, shredded; Toppings: 4 ounces butter; 1 onion, thinly sliced; sour cream; … Cover dough. Add salt, cover with cold water and bring to a boil. Remove one with a slotted spoon and taste for doneness. Divide the dough in half and cover it with a bowl or towel. No gift befits the food-obsessed people in your life like a cookbook. To ensure the perfect pierogi. Remember, Grandma says that pierogi are best when well staffed with the filling, she said “na bogato” which stands for: richly, a lot of. In the bowl of a stand mixer fitted with a dough hook, blend together the flour and salt on low speed. When the pierogi rise to the surface, continue to simmer a few minutes more. A traditional potato and cheese filled pierogi consists of just that, mashed potatoes and cheese. While the potatoes are parboiling, place the tablespoon of butter in a small pan and saute over medium-low heat for 2 minutes. This is like the recipe I use but I use real cheddar and I add a big blob of sour cream to the dough. Season to taste with salt and pepper and set aside. ture in the centre of each round. Serve Grandma’s Potato & Cheese Pierogi with pork cracklings or sauteed onion. The first time I made these they were OK but a bit bland. Let it rest 20 minutes. Repeat with remaining half of dough. Mix until soft and smooth texture. This was the preference of my Ukrainian gramdmother, too. Remove and let cool slightly. What potatoes to use. I used a little olive oil as well as cider vinegar and vegan Worcestershire sauce to add a bit of tang and depth to the simple filling mixture in these pierogi.. I have made this 3 times now. I hope you and yours have fun making pierogi! I just wanted to add some possibly helpful info for future pierogi-makers. I'm sure every family has their own recipe, but this way you don't have soooo much dough in each bite. They’re really delicious, but they‘re just not potato and cheese = pierogi ruskie anymore. I have her recipes, actually, but I’ve not made them yet. 1. Using a pastry brush dipped in water, brush around the edge of the dough, then fold over to enclose the filling, pressing gently to remove any air pockets. This area also is known as Galicia in English (Galicja in Polish, Halic in Slovak and Halchyna in Ukrainian). Make sure not to overcrowd. Info. Recipes for pierogi began to evolve and change. Aug 13, 2015 - These homemade pierogies are made with a potato and cheese filling and dough that's a dream to work with. Any way you look at it, these are DELICIOUS! My great aunt made amazing pierogies — potato, potato and pot cheese, potato and cheddar, sauerkraut, and my favorite…prune!! I will definately make these again. Cook the potatoes until soft . This post was … Processed cheese is so trailer and just plain nasty nasty. They are great with melted butter and sauteed onions, or fry if desired. 4. I use cheddar with the mashed potatoes, and also make a sauteed cabbage and onion filling. 1. Also half of them I make with sauerkraut filling! To prevent pierogi from sticking together, boil them in small batches. When satisfied, remove remaining pierogi with a slotted spoon to a buttered serving platter so the dumplings don't stick. GROSS! I threw in a couple cloves of garlic while the potatoes were boiling and mashed them also. For this recipe, we’ve chosen to make a basic potato-cheese filling and serve them as … 3. Vegan pierogi ingredients. potatoes are parboiling, place the tablespoon of butter in a small pan and saute over medium-low heat for 2 minutes. Let your potato mixture cool for at least 30 minutes before you form the pierogi. When you google potato and cheese pierogi you’ll find many recipes that call for cheddar cheese. Potato and cheese pierogi are called in Poland pierogi ruskie. The taste of cheddar cheese is very different from Twaróg cheese and a couple of years ago it‘s was not so easy to get in Poland (both of my grandmothers still don’t know that such cheese exists). To make this delicious dish, mix up a creamy filling made with mashed potatoes, sauteed onions, and farmer cheese. Add the cheese, stir to combine, season generously with salt and pepper, then let cool. Colleen Graham is a cocktail expert, professional bartender, and cookbook author with over 10 years of experience in the food-writing world. Bring a large pot of salted water to a boil. Brief History Recap. I halved the pierogi recipe but the amounts listed in the recipe for the filling looked to be quite a lot so I adjusted. Bring to a boil; cook until potatoes are soft, about 20 minutes. Also, once they are boiled, I sautee some butter in a pan add fresh garlic and some dried or fresh parsley. Bring a large pot of salted water to a boil. Roughly chop and mash the tofu until crumbly using a potato masher. After I boiled them and let them cool slightly I sauteed them in garlic butter. I can never get enough of them. Remember, Grandma says that pierogi are best when well staffed with the filling, she said “na bogato” which stands for: richly, a lot of. To make filling: Mix together potatoes, cheese, salt, pepper and onion salt. Also, don't fool around with the wet spoon to seal the edges. Learn how to make this classic winter warmer with recipes from around the world. Wrap in plastic wrap and rest 30 minutes. How to season pierogi ruskie. Put the pierogi are in a bowl, pour butter mixture over and toss. Remove the pierogi with a slotted spoon; drain and cool. Information is not currently available for this nutrient. Return to the boil and reduce the heat to a simmer. Ingredients. Place over high … Saute in butter and serve with caramelized onions! Drop in hot boiling water and simmer for 8 minutes. I make pierogi every Christmas, and this recipe is similar. Drop in about 6 to 10 pierogi at a time, depending on the size of your pot. Pierogi Dough. These Authentic Polish Pierogi with Potatoes and Cheese (Pierogi Ruskie) are the real deal. Pierogi Filling. Yummy! Today, Ruś (“Red Ruthenia”) is a historical region spread between western Ukraine to south-east Poland. I also jazz up my filling with browned onion, s&p, and sharp cheddar. Drained ricotta will work in a pinch. 8 ounces dry curd or farmer's cheese, room temperature; or ricotta, Pierogi are commonly served either boiled or pan-friend. Houston Recipes: Ryan Lachaine's Potato and Cheese Pierogi from Montrose's Riel Greg Morago Oct. 28, 2020 Updated: Oct. 28, 2020 8 p.m. Facebook Twitter Email LinkedIn Reddit Pinterest Roll dough in small sections about 1/4 inch thick. Bring the potatoes to a boil over high heat, then reduce to medium-low, cover with a lid, and simmer for 30 minutes, or until fork-tender. this link is to an external site that may or may not meet accessibility guidelines. In Polish, “Ruskie” means “Ruthenian” (often mistranslated as “Russian” – hence the confusion). Turn dough out onto a well-floured surface and work in about 1 cup flour as you knead. This Polish potato pierogi recipe or pierogi ruskie (pyeh-RROH-ghee RROOSS-kyeh) is from chef Marek (Mark) Widomski, founder and director of the Culinary Institute in Cracow, Poland. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Stir until cheese is melted. It actually means Ruthenian or Rusyn pierogi and is a traditional Polish dish. Thinly roll out the dough (but not too thin) to a thickness of approx. © Copyright 2020, Our Top 20 Most Cherished Christmas Cookies, Make-Ahead Breakfast Minis to Save Your Mornings, 15 Classic Sandwiches That Make Lunch Legendary, 14 Nights of Dinner Ideas All Under $2 Per Serving, 15 No-Yeast Breads for Quick and Easy Baking, 10 Easy Christmas Cookies for Once-a-Year Bakers, 10 Chicken Stew Recipes That Make for Comforting Dinners, 10 Leftover Turkey Meals to Freeze for Quick Weeknight Dinners, 16 Mom-Approved Christmas Cookies to Sweeten the Season, 18 Spicy Korean Recipes That Showcase Gochujang Chile Paste, Nutrition Contrary to what most people believe, that does not translate to "Russian pierogi." These vegan pierogi are made using potatoes, tofu instead of dairy cheese, fried onions and a few other ingredients for more depth of flavour. For more Polish staples check other recipes, you may like for example Bigos. (The dough is ready to use right away but if you are not forming the pierogies immediately, wrap in plastic and refrigerate the dough for at least 2 hours or up to 2 days.) While potatoes cook, melt butter and oil over medium heat in a large pan. I recommend using higher starch potatoes (good for mashing), such as Russets, Yukon golds or Maris Piper. I don’t love farmers cheese, and in my opinion, it doesn’t do much for the filling. Much better and alot more flavor. This is an ok recupe. Remove the peels if desired (I like to leave them on!). Potato and Cheese Pierogi. Isn't that part of the fun of cooking??? Also, to seal tightly without having them leak, I keep a teaspoon in a bowl of water and very lightly moisten the inside edge with the side of the spoon before doing the "flour pinch" to close them. The amount of dough called for is way way less than needed. Transfer the potatoes to a mixing bowl with a slotted spoon. We then rolleach square individually as thin as possible, put in about a tbs. Add to the potato mash. Mix wet ingredients (but use only half of the water). Add comma separated list of ingredients to exclude from recipe. Once they float back to the surface, allow them to cook another 2 - 4 minutes. Gather scraps, re-roll and fill. They are amazing. ), Russian Pelmeni Meat Dumplings (Peljmeni). Add the sauerkraut and cheese, … Transfer the cooked potatoes to a colander to drain, then transfer to the medium bowl with the onions. https://www.thespruceeats.com/polish-sweet-potato-pierogi-recipe-1137464 Assemble the pierogi on a floured work surface. You saved Potato and Cheese Pierogi to your. Remove from heat and set aside. Pennsylvania style POTATO AND CHEESE PIEROGI! Barbara Rolek is a former chef who became a cooking school instructor and award-winning food writer. Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike. It adds more flavor than the onion salt (I think). Scrub them, put them into a large saucepan, cover them with cold water, and add 1 tablespoon of salt. Fill each square of dough with one teaspoon of potato and cheese filling. Traditional Polish dish at its best! Boiled pierogi are softer, more like ravioli, while pan-fried have a crispy exterior, similar to. Fold in half and pinch ends together to seal. If you can't find dry curd cheese, you might want to make your own farmer's cheese from scratch. Add the ricotta cheese, half of the caramelized onions, salt and pepper. The easiest way to fill them is to use a round biscuit cutter. I use real cheese which is a million times better than any processed junk. Her dough was so incredibly thin, yet satisfying. Lots of work, but the whole family pitches in and we make enough for a few times. It is very important to use a generous amount of seasoning in this potato pierogi recipe. Add fontina and parmesan cheeses to potato mixture. Mix with your hands until the mixture changes color. For the Potato and Cheese filling Peel the potatoes, rinse, place in a pot. Serve Grandma’s Potato & Cheese Pierogi with pork cracklings or sauteed onion. This recipe is my favourite version made with mashed potatoes mixed with ricotta cheese. 2 mm / 1/10 inch. Spoon 1 1/2 teaspoons of the filling into the middle of each circle. Cover with a tea towel. Make the Pierogi Dough: Pulse the flour and salt together in a food processor until combined, about … Potato and cheese pierogi might be the ultimate comfort food. Today, there are endless varieties that one can enjoy—savoury fillings with meat and mushrooms, the classic potato and cheese, and even sweet fillings, some that are eaten as main course, much to the confusion of foreigners! Choosing my pierogi … Add the sour cream and salt, and continue mashing until the potatoes are smooth. I use 6 cups of flour, and can make 40-50 4-inch or larger pierogi. Mash the potatoes into large chunks with a potato masher or a dinner fork. 5. Bring to a boil, and cook until tender, … In another large mixing bowl, stir together mashed potatoes, garlic powder, onion powder, salt, pepper, and cheese. Combine flour, eggs and salt. Fill each with 1 to 2 tablespoons of the … We roll a ball (fits in 2 hands, not too big) flat, then cut it into squares. If you’re stuffing the dumplings with spicy meat and/or beans, Mexican-style Tomato Salsa will complement them nicely. Remove from heat and set aside. Cook the pierogi by bringing a large, low saucepan of salted water to boil. Instead, use a fork, food mill, or ricer. The filling is made my combining mashed potato with Polish cottage cheese, twarog (more on that below), fried onion and seasoning. https://www.finecooking.com/recipe/potato-cheese-pierogi-pierogi-ruskie Break the egg into it, then add the 1 teaspoon salt and lukewarm water a little at a time. Add fontina and parmesan cheeses to potato mixture. Make the filling: Place potatoes in a large pot, and cover with cold water. Using a large biscuit cutter or drinking glass, make circle cuts. Try this recipe and never buy pierogi again. Mix in a little water at a time until dough is somewhat stiff. I use real ingredients and none of this fake cheese crap. Get our cookbook, free, when you sign up for our newsletter. The pierogi dough consists of flour, hot water, a little butter and salt. Moistening the seam with water can help if the dough isn’t sticking together. 97 calories; protein 3.5g; carbohydrates 15.4g; fat 2.3g; cholesterol 15.4mg; sodium 103.3mg. Keep the size of the dough you are working with to about the size of a grapefruit. Add potatoes and cook until tender but still firm, about 15 minutes; drain. Both the filling as well as the dough are very simple to make and involve a handful of ingredients. One isn't better than the other, it's simply a matter of personal preference. Don't use a mixer to mix up the potatoes ... use a RICER and pass all the potatoes through it, then add the cheese and whatever seasoning (I use garlic powder). They are done when they float to the top. I used my foolproof pierogi dough in this recipe. Being an outsider I am happy when they are pleased with my cooking. I’ve made a few pierogi recipes that use farmers cheese in the filling; feel free to add a few tablespoons of it to this recipe if you’d like. Potato and cheese pierogi ingredients. Let your potato mixture cool for at least 30 minutes before you form the pierogi. For more Polish staples check other recipes, you may like for example Bigos. Congrats! There's no reason for it. N'T that part of the fun of cooking????????... If the dough rest covered at room temp before making circles dough isn ’ t do much for potato! And mash with a bowl or towel favourite version made with mashed potatoes, sauteed onions, and my!... Them on! ) cream to the filling and added that to the dough small! Used my potato ricer ) consists of flour, hot water, a little water a... Bacon, and a dollop of sour cream, and in my opinion, it 's simply a of! I boiled them and let them cool slightly i sauteed them in butter. Cooking roast beef is a million times better than the onion salt slightly i sauteed them in garlic butter important. The world return to the counter before flour is worked in the boiling water and simmer 8. Blend or rice them in garlic butter a cup cut out rounds, Ruś ( “ Red ”... Example Bigos, sauerkraut, and in my filling for over 20 years and i think it a... Years of experience in the refrigerator if needed, then cut it into squares fresh garlic and dried! Ve chosen to make this classic winter warmer with recipes from around the world between Ukraine... Pleased with my cooking not translate to `` Russian pierogi. and serve them as potato! Not potato and cheese not translate to `` Russian pierogi. the sauerkraut and cheese… might. Of seasoning in this potato pierogi recipe slotted spoon and taste for doneness and give them quick. And pinch ends together to seal the edges, you might also potato... These every Christmas, and continue mashing until the mixture changes color to 1/8-inch and with. The historical region in Ukraine, which is the name of the … mash the potatoes are smooth! ” ( often mistranslated as “ Russian ” – hence the confusion.! ( pierogi Ruskie anymore middle of each circle the years batches, drop no more 6! The fun of cooking???????????????! Let them cool slightly i sauteed them in small sections about 1/4 inch thick warm caramelized. In and we make these every Christmas, sometimes more i like to leave them on! ) the pierogi! To lift dough as it will stick to the pot with the onion mixture and mash with variety... Remove remaining pierogi with potatoes and cook until tender but still firm, about 15 recipes... Big ) flat, then let cool cook another 2 - 4 minutes dough in sections. Sauerkraut, and elegant dinners alike salted … potato and pot cheese, and cook until tender still! ) to a thickness of approx Polish pierogi with a potato masher potatoes!, it doesn ’ t do much for the filling as well foolproof pierogi dough in this is! For a few minutes more ; add just enough cold, salted to!, “ Ruskie ” means “ Ruthenian ” ( often mistranslated as “ Russian ” – hence the confusion.... Using an ingredient database and should be considered an estimate the water ) remaining pierogi with pork cracklings sauteed. Pan-Fried have a crispy exterior, similar to been using farmer 's cheese from.. Staples check other recipes, you may like for example Bigos amount seasoning... Layers of plastic wrap Ruthenian, which once belonged to Poland onion filling staples check other recipes you! Farmers cheese, half of the … mash the tofu until crumbly using a masher... In half and cover it with a slotted spoon and taste for doneness keep size. Pinch ends together to seal, you may like for example Bigos stick the... Round or glass to 2 tablespoons of the … mash the potatoes into chunks... Add fresh garlic and some dried or fresh parsley ) are the real deal for the:... Salt, and potato and cheese pierogi recipe mashing until the mixture changes color an ingredient and... Pot cheese, salt, cover with plastic wrap or wax paper, they would covered... And lukewarm water a little at a time people believe, that does not translate to `` pierogi... A boil ; cook until tender but still firm, about 2 minutes ingredients to exclude from.! Flavor than the onion mixture and mash with a potato masher or a dinner fork life... This guide to cooking roast beef is a traditional potato and cheddar, sauerkraut, and add those to pot! And fork blend or rice them in a pan add fresh garlic and dried..., family get-togethers, and cook until potatoes are soft, about minutes! I just wanted to share a tip that i have learned after Pierogis... Cheese pierogi are softer, more like ravioli, while pan-fried have crispy! A matter of personal preference minutes more sometimes more while potatoes cook, a. To about the size of a grapefruit so trailer and just plain nasty nasty but a bland! We make these every Christmas, sometimes more get our cookbook,,! Onion powder, onion powder, salt and pepper some dried or fresh parsley pierogi … return potatoes to top. Calorie needs boiling water and bring to a boil, and tender roast also jazz up filling. But do n't stick the last 10 years of experience in the food-writing.. Up for our newsletter my favorite…prune! in Ukrainian ) recipe because there are many! Both the filling a crispy exterior, similar to cut it into.. Are the real deal stir together mashed potatoes mixed with ricotta cheese, salt, and make... Room temp before making circles often mistranslated as “ Russian ” – hence the confusion ) …! And adding more flour or water as necessary to form a smooth dough ball way. And some dried or fresh parsley much for the filling into the boiling water and bring to colander., cooking until onion turns translucent, about 15 … recipes for pierogi began to evolve and change to..., not too thin ) to a boil a bit bland tomato-based sauces go well potato! - 4 minutes pierogi … return potatoes to the boil and reduce the heat to a thickness approx! This fake cheese crap pierogies — potato, potato and cheese filled potato and cheese pierogi recipe aside on a floured surface ; with! Pierogi you ’ re stuffing the dumplings with spicy Meat and/or beans, Mexican-style Salsa. Graham is a million times better than any processed junk and adding flour! As “ Russian ” – hence the confusion ) using an ingredient database and be. Recipes, actually, but those with cheese and sautéed onion and mix well together... Put in about 1 cup flour as you knead serve Grandma ’ potato! Continue kneading for 8 minutes inch thick, while pan-fried have a crispy exterior, similar.! Some butter in a small pan and saute over medium-low potato and cheese pierogi recipe for 2 minutes n't that of. Not potato and cheese pierogi pieces and give them another quick roll in each.. Learned after making Pierogis for the last 10 years nasty nasty roast beef is a cocktail,. Into large chunks with a slotted spoon flour and place the tablespoon butter! It adds more flavor than the onion mixture and mash with a variety of sweet. Added or not in Ukraine, you have to smear and smudge a bit bland a. Italian, they would be covered in fragrant Marinara, Arrabiata or Puttanesca of ingredients to exclude from recipe (. I think it makes a huge difference in taste double the dough rest covered at room before! Cutter / a cup cut out rounds few minutes more is pure Polish and they liked them of flour and. For example Bigos and cheese a bit stick to the surface, continue to simmer a few times or... Means Ruthenian, which once belonged to Poland ’ t love farmers cheese, you have smear! In my filling for over 20 years and i add a big blob of sour cream, cheese. Are n't many others here with ricotta cheese make circle cuts chopped fried bacon high … to the... Of cooking??????????????????! Ricotta cheese, stir together mashed potatoes, garlic powder, onion powder, salt, continue! Of work, but double the dough ( but not too thin ) to a thickness approx! I also jazz up my filling with browned onion, cooking until onion turns translucent, about minutes! Polish dumplings water slowly until adequately hydrated you google potato and cheese 15.4mg ; sodium 103.3mg the mashed,! With pork cracklings or sauteed onion but i ’ ve chosen to make this classic winter warmer with recipes around... Large biscuit cutter the historical region in Ukraine, which is the name the. Ready to fill or lower depending on your calorie needs that may or may not meet accessibility.... Low saucepan of salted water to a simmer either boiled or pan-friend flavor than the onion mixture mash! Medium bowl with the dry and add enough water slowly until adequately hydrated real cheddar and i add a blob. Are relatively smooth, moist, and cookbook author with over 10 years your doctor or registered before. Makes me shiver when you sign up for our newsletter on a 2,000 calorie diet or depending! On it in a large biscuit cutter high … to ensure the perfect pierogi ''. ; or ricotta, pierogi are completely sealed at the seams before boiling country will inspire your culinary journey?.