Potato and Cheese Pierogi

 Pierogi time. I decided to make some Pierogi with the kids. These are savory ones with a simple potato and cheese filling. I know that some Pierogi have a sweet filling. I have never tried the sweet ones. I've only had potato and cheese ones,  some with potato, cheese, and jalapeno, and I think spinach, potato, and cheese. These are essentially dumplings that are boiled then pan fried in butter. I serve them with sour cream, sometimes with sour cream, caramelized onion, and chopped bacon on top. Right now we're sheltering in place so ingredients are minimal.

This dough is very easy to make, it comes together quickly. You can use a stand mixer or do everything by hand. It is very simple.

This dough is easy to work with. We don't flour the work surface or rolling pins. We use wide mouth mason jar ring to cut the circles.

Just for fun I made a little bao Pierogi to see if I could still shape a decent bao. We might have to put these on the menu soon.

Potato and Cheese Pierogi

Dough (makes about 40 Pierogi)

4 cups all purpose flour (541 gr, 1 pound 3-1/8 oz)

1 cup sour cream (227 gr, 8 oz)

1 stick of butter, soft (107 grams, 3-3/4 ounces)

water, or milk if needed

1. Place the flour, sour cream, and butter in the bowl of the stand mixer.
2. Mix with a dough hook until the dough comes together. It will be soft and smooth. If the dough looks dry and "sandy" add a tablespoon of milk or water as needed.
3. Knead on low speed for 3-4 minutes.
4. Form the dough into a ball, cover, and place in the refrigerator for an hour.

• To make this dough by hand place the first three ingredients into a large bowl. Mix the dough with a wooden spoon until it comes together, adding the water or milk as needed. Knead the dough by hand for about 4 minutes. Chill the dough.

Filling

2 russet potatoes, peeled and cooked

Shredded sharp cheddar cheese*

5-6 cloves of Garlic Confit*

2 jalapenos, seeded and diced, optional

2 teaspoons oil or butter

salt

pepper

1. Saute the jalapenos in oil or butter just until soft. Set aside.
2. Rice the potatoes, or mash them.
3. Mix in a 1:1 or 2:1 ratio of potatoes to cheese.
4. Stir in the jalapenos and season the potatoes with salt and pepper.

• No Garlic Confit? Boil some cloves of garlic with your potatoes mash them together, or use garlic powder.

 Pierogi

1. Take a small piece of dough and roll it out until fairly thin. Cut into circles that are about 2 inches across, depending on the size you want.
2. Place a little bit of filling in the center of the circle.
3. Fold the dough over the filling to form a half-circle.
4. Seal the edges while removing air but pressing the two sides of the dough circle together.
5.  Crimp with a fork, or fold the edges. Optional.
6. Repeat the process with the remaining dough and filling. Let the Pierogi sit for about 10 minutes.
7. Bring a pot of water to a boil. Place Pierogi into the pan careful not to crowd them, they need to float.
8. Turn it down to a slow boil. Once the Pierogi start to float remove them with a slotted spoon onto a plate. (They are ready to be eaten at this stage.)
9. If desired brown the boiled Pierogi in some butter before serving.

• I don't flour my surface or rolling pin, the dough is pretty much infused with butter and sour cream so it doesn't stick. I roll the dough out on parchment to wax paper.
• Flash freeze uncooked Pierogi on a baking sheet, then transfer to a zip-top bag if you have extras. They freeze well.
• I have also cooked these like potstickers. Heat a pan, add oil. Place the Pierogi in the pan and cook for about a minute. Add about 1/3 cup of water to the pan, and cover. Steam the Pierogi, then remove the lid. Continue to cook until the water is evaporated.

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