Polish Potato Chedder Pierogi

Instructions

PIEROGI DOUGH

I use my KitchenAid mixer to mix the eggs first, add the remaining wet ingredients and mix thoroughly.  Combine the flour and salt in a bowl and then add in batches until dough comes together. 

The dough is usually a bit sticky at this point (remember our discussion about the weather’s effect on dough?), but don’t be tempted to add additional flour YET!

Separate the dough into 4 portions, cover and let rest for at least 30 minutes, or cover and chill overnight.

POTATO CHEDDAR FILLING

1. Place a large pot of cold, salted water over high heat. Add potatoes, cover and bring back to a boil. Reduce the heat and cook until potatoes are tender. Drain and put potatoes back into pot.
2. Mash the potatoes inside pot until almost all lumps are gone. replace cover and hold.
3. In a medium skillet, melt butter over medium heat. Add diced onion, cooking and stirring for 2-3 minutes. Reduce heat to medium-low and continue to cook, stirring occasionally until tender, but not browned.
4. Add cooked onions and remaining ingredients to pot of mashed potatoes, stirring or mashing until well combined. Cool, cover, and refrigerate until needed if not assembling pierogi on the same day.
   

ASSEMBLY

On a lightly floured surface, pull out one portion of dough, adding flour as necessary to stiffen the dough enough to roll out into a large circle.  (As you know, less is better so as not to toughen your dough)  The thickness should be about the same as for a pie crust.

My mom and I use a freestyle method of cutting the dough, but it does not give you consistent sized dumplings.  You can use a biscuit cutter, water glass, etc., so long as you end up with circles of dough about 3 inches in diameter.

Add a tablespoon or so of your filling, moisten the edges of one side with water, fold over to make a half-moon and crimp closed with a fork. Do not leave any gaps or air pockets, or pierogi may open during cooking. (see related post)

Gather your dough scraps into a plastic storage bag and add to the next portion of dough you roll out. Place the pierogi on a towel lightly sprinkled with flour (this is important, they can stick), cover loosely with plastic wrap so that they don‘t dry out. Repeat with the remaining dough and filling.

COOKING

1. Bring a large pot of salted water to a boil. Reduce heat to medium-high. Carefully add pierogi in batches of 6-8 with a spider or large slotted spoon.
2. Once the pierogi come to float on the surface, cook them for 2 minutes more. Remove with a spider or slotted spoon, drain spoon on a kitchen towel, and place the boiled pierogi on a cooling rack if not eating immediately. (the cooking time depends on the thickness of the dough)
3. If eating fresh from the water, serve with melted butter and fresh minced parsley

FRIED POTATO CHEDDAR PIEROGI

1. Melt 2 Tbsp. unsalted butter in a nonstick skillet over medium heat. Add pierogi and season with salt and pepper to taste,
2. Cook first side until lightly browned, flip and repeat on the other side. Remove from pan and serve immediately.
3. Serve with melted butter and sauteed onions if desired.