Friday, October 4, 2013

Pierogi with Potatoes and Sharp Cheddar

 
There are different kinds of stuffed pasta throughout Europe (for example, the ravioli is from Italy), but the pierogi is popular in Poland.  Pierogi are one of my family's favorite Polish recipes.  My kids love any variety of pierogi,  including those made with meat, mushrooms, and fruit.  This recipe features pasta stuffed with bacon, cheese, and potatoes. 
 
 
Ingredients
Dough
 
3 cups all-purpose flour
1 large egg
¾ cup water
Filling 
1 ½ pound Yellow Gold potatoes, peeled and halved
2 cups of shredded sharp cheddar cheese
5 slices of bacon cut into small pieces
1 medium onion, finely diced
2 tablespoons butter
8 ounces reduced fat sour cream
Chopped fresh parsley for garnish 
 
  
Bring a medium pot of water to boil, and cook potatoes, for about 25 minutes, or until soft. Drain, and set aside. Wait until potatoes cool a little bit, and mash them with potato masher, or ricer.
In the meantime, heat a medium skillet, and cook bacon for about 4 to 5 minutes. Remove the excess fat, leaving about 1 tablespoon. Add diced onion, and cook for another 3 to 4 minutes, or until onion is soft and golden brown.
 
Add onion, bacon and 2 cups of cheddar cheese to potatoes, and mix well.  
 
 
To make dough for pierogi, mix flour with egg and water, and knead the dough until it is smooth. You can also use a mixer with the hook attachment

There are many recipes for pierogi dough.  Some of them are just a mixture of water and milk with flour, or just warm water and flour.  These dough mixtures are good, but have a grayish color.  My recipe uses one egg, and water with flour.  This makes a nice, soft dough, with a desirable yellowish color.  
To make pierogi, roll out dough as thinly as you can, using glass or cup to cut out circles. Put about 1 tablespoon of potato filling in each circle, fold on half, and pinch edges together until sealed.  
 
Bring a large pot of salted water to boil. Cook pierogi for about 3 to 4 minutes in boiling water. Serve with melted butter and sour cream. Garnish with green parsley. 

This is one of my original recipes.

2 comments:

  1. Iza... ciekawy farsz do pierogów...nigdy takiego nie robiła, chyba czas spróbować! Pozdrawiam smakowicie:)

    ReplyDelete
  2. Hi Lila, to z braku odpowiedniego bialego sera uzywam cheddar (zloty ser o ostrym smaku). Rezultat jest calkiem zadawalajacy. Dziekuje za komentaz, I serdecznie pozdrawiam.

    xoxo Iza

    ReplyDelete