Pierogi: Stuffed Dumpling Recipe
- 15-3/4 oz. (3-1/2 cups) all-purpose flour; more for dusting
- 3 large eggs
- 2 tbsp. sour cream
- 1 cup water; more as needed
- Butter or vegetable oil
- Salt and freshly ground black pepper to taste
- 3 medium baking potatoes (about 1-1/2 lb.), peeled and cut in 1 in. slices
- 2 tbsp. unsalted butter; more as needed
- 1 tbsp. vegetable oil
- 1 small onion, chopped
- 1 clove garlic, finely minced
- 1/2 tsp. dried thyme
- 2 cups finely shredded white cabbage (about 1/4 very small cabbage)
- 2 tbsp. freshly grated Parmesan cheese
- 1 tsp. chopped fresh flat-leaf parsleys
Directions for Pierogi Dough
In a large mixing bowl, combine flour, eggs, sour cream, and half a 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 two to five minutes. Gather in a ball, wrap in plastic, and let rest for at least 20 minutes while preparing the filling.
Directions for Pierogi Filling
Place potatoes in a pot with just enough cold salted water to cover them and boil until soft, about 15-20 minutes. Meanwhile, melt the butter with the oil in a large over medium heat. Add onion, garlic, and thyme. Cook until onions are translucent, about two minutes. Add cabbage and cook, stirring occasionally, until the cabbage starts to soften and brown at the edges, about eight minutes. Lower the heat and continue cooking until the cabbage and onion are nicely browned and caramelized, usually around 20 minutes. Season with salt and pepper to taste. You may need to add one 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 colander a 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 and pepper. Set aside to cool while you roll the pierogi dough.
Boiling the Pierogi
While you fill the pierogi, put five 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 two to four minutes; cut 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 and pepper, then jostle the bowl to toss pierogi.
To Sauté the Pierogi
Warm one and a half tablespoons of butter or three 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.