Potato and Cheese Pierogi

Instructions – Make Pierogi Dough:

1. Place the flour and salt in a large bowl; mix together.

2. In a small saucepan, warm the water with butter until very hot, but not boiling (temperature should be around 175-195oF- that is when the water starts to move and steam).

3. Pour hot water/butter mixture into the bowl with flour; mix with a wooden spoon until roughly combined.

4. Knead the dough using your hands or with a stand mixer fitted with a hook attachment for 5 min. The dough should be smooth, soft, and elastic; it shouldn’t stick to your hands. If for some reason the dough is not right, make adjustments by adding some water if it’s too dry OR a little bit of flour if it’s too wet. If the dough already forms a ball and it’s relatively smooth, but still tough, that means that it’s not ready. It must be further kneaded until soft and elastic.

5. Wrap the kneaded dough in plastic wrap (so it doesn’t dry out) and leave to rest for 30 min.

6. Start working on the filling(s) of your choice.

Instructions – Fill & Shape the Pierogi:

1. Pierogi dough should be at room temperature. On a lightly floured surface, roll out the dough thinly,
about 2mm or 1/16 inch.

2. Cut out dough rounds. Portion filling on all the dough circles.

3. Fold the dough over the filling to create a half-moon shape, press the edges together to seal. Transfer on a kitchen towel lightly sprinkled with flour. Cover with a second kitchen towel so that the dumplings don’t dry out. Gather scraps, roll out and repeat the steps.

Instructions – Cook the Pierogi:

1. Bring a pot of salted water to a boil. Cook the pierogi, about 10-12 dumplings at a time. When they rise to the water surface, cook them for 1 min longer, then remove from water with a slotted spoon and transfer to a plate.

2. Enjoy as they are or pan fry on each side until crispy!

3. Serve with your favorite toppings (see Chef’s Notes for ideas)

Ingredients – Potato, Mushroom, & Caramelized Onion Filling (50 pierogi):

• 2 yellow onions, chopped and sauteed
• 1 lb. white mushrooms, finely diced and sauteed
• 3⁄4 lb. potatoes for mashing (mixed with onions, mushroom, and seasoning)
• 4 Tbsp butter
• Salt and pepper to taste

Ingredients – Spinach Filling (75 pierogi):

• 2 large onions, chopped and sauteed
• 3 garlic cloves, minced
• 1.1 lbs. fresh spinach, chopped and sauteed
• 7 oz feta
• 1.1 lbs. potatoes
• 1 tsp dried oregano
• 1/3 tsp nutmeg
• Salt and pepper, to taste

Ingredients – Strawberry/Blueberry Filling (50 pierogi):
• 1 + 1⁄2 cups blueberries (whole) or strawberries (chopped)
• 2 Tbsp of sugar
• 1⁄2 Tbsp flour or cornstarch

Ingredients – Potato & Cheese Filling (100 pierogi):
• 1 kg (2.2 lbs.) cooked and mashed potatoes
• 2-3 onions, chopped and sauteed
• 17.5 oz (500g) farmer’s cheese
• salt and pepper to taste (can add in garlic
powder/other spices preferred)

Chef’s Notes:
• Optional toppings for savory pierogis include a dollop of sour cream, melted butter, sliced green onion, or a sprinkle of rosemary. For sweet pierogis you can sprinkle on some sugar or add whipped cream topping.
• Nutrition note: Each filling will affect and change the nutrition content of the dish. The provided numbers are for the potato and cheese pierogis.