Pierogi: A Stuffed Dumpling Delight

Pierogi is a dish that consists of either boiled or baked dumplings (depending on the recipe) of unleavened dough that can be stuffed with various types of ingredients. Typically, pierogi are a semicircular shape, but can be seen in square varieties as well. Common ingredients used in pierogi are mashed potatoes, cheese, farmer’s cheese, bryndza (a sheep milk cheese), cabbage, sauerkraut, meat, and mushrooms. Dessert varieties of this dish frequently contain fillings such as cherry, strawberry, raspberry, blueberry, peach, or apple.

The following Pierogi dish is a favorite of mine; I hope you will try it and enjoy it as well!

Directions for Pierogi Dough:

In a large bowl, combine flour, eggs, sour cream, and 1/2 cup of water. Stir, beating the eggs as you mix. Gradually add the rest of the water, stirring until the mixture begins to come together. Turn the dough onto a well-floured surface. Knead gently with your fingertips, lifting the dough off the counter and dropping it down (the dropping technique is key for delicate and pliable dough), taking care not to overwork it. Knead until the ingredients are blended and the dough is smooth on the outside and slightly sticky when poked, about 2 to 5 minutes. Gather in a ball, wrap in plastic, and let rest for at least 20 minutes whiles you make the filling (directions located below).

While you fill the pierogi, put 5 quarts of water on to boil. Drop the pierogi in batches into the boiling water, stirring occasionally. When they float to the top, cook for another 2 to 4 minutes; biting into one to ensure that there is no chalky line. Drain in a colander and then place them in a bowl. Sauté pierogi as described below or simply add a dollop of butter and salt & pepper, then jostle the bowl to toss pierogi.

To Sauté the Pierogi:

Warm 1 1/2 Tablespoons of butter or 3 Tablespoons of vegetable oil in a sauté pan over medium-high heat. Without crowding the pan, add the boiled, drained pierogi and sauté until golden brown and puffy on both sides.

Directions for Pierogi Filling:

Place potatoes in a pot with just enough cold salted water to cover them and boil until soft, about 15 to 20 minutes. Meanwhile, melt the butter with the oil in a large sauté pan over medium heat. Add onion, garlic, and thyme. Cook until onions are translucent, about 2 minutes. Add cabbage and cook, stirring occasionally, until the cabbage starts to soften and brown at the edges, about 8 minutes. Lower the heat and continue cooking until the cabbage and onion are nicely browned and caramelized, usually around 20 minutes. Season with salt & pepper to taste. You may need to add 1 Tablespoon or more of butter or oil, as the mixture will absorb quite a bit of fat. Set aside to cool.

When the potatoes are tender, drain them in a colander and press lightly with a dry kitchen towel to dry them thoroughly. Return the potatoes to their hot pot and shake them dry. Remove the pot from the heat; add the cooled cabbage mixture, cheese, and parsley. Mash the ingredients until they are well blended and there are no more potato lumps; using a stiff whisk if necessary. Season again with salt & pepper. Set aside to cool while you roll the pierogi dough.