Babcias Best Classic Potato and Cheese Pierogi
Recipe Introduction
Quick Hook
Fancy a trip down memory lane? These potato and cheese pierogi are like a warm hug. This polish food recipe brings back childhood memories! The creamy potato and tangy cheese filling is just divine.
Brief Overview
Pierogi, a cornerstone of Polish cuisine and Eastern European food , are more than just dumplings. They're a cultural symbol.
This recipe is a medium difficulty level. The whole process will take around 1 hour and 30 minutes, and yields about 30-40 pierogi (serves 6-8 people).
Main Benefits
These Polish dumplings are pure comfort food recipes . They're perfect for a family gathering or a cosy night in. These Traditional Polish dishes are packed with potato goodness and cheesy flavour! They are the perfect dish to celebrate any occasion, and a perfect way to experience polish food
Ready to get your hands floury?
Babcia's Best Pierogi
This is not just any pierogi recipe. It's inspired by my hypothetical Babcia's (Grandma's) secret recipe. These classic potato and cheese pierogi , known as pierogi ruskie , are the ultimate comfort food.
Filled with a creamy, savory mixture of mashed potatoes and tangy farmers cheese . Then they are boiled till perfection and pan-fried until they are golden.
It's perfect for any weeknight dinner!
What Makes These Pierogi Special?
Honestly, it's the combination of the creamy potato filling and the crispy, golden brown exterior. Plus, the dough is surprisingly easy to work with. I promise you, this recipe is a winner.
It also helps that with the addition of fried polish sausage and sauerkraut can turn this simple dish into a very substantial one.
Let's Talk Ingredients!
Now, before we dive into the method, let’s gather our troops! Don’t worry, you probably already have most of these in your pantry.
Ingredients & Equipment for Legendary Pierogi
Let's talk ingredients! For real, the quality makes all the difference in polish food , especially when we're talking pierogi.
You know, my Babcia always said, "Good ingredients, good food." She wasn't wrong! Pierogi ruskie , or potato and cheese pierogi, are simple, but deserve the best.
Main Ingredients: The Heart of Our Comfort food recipes
- Dough:
- All-purpose flour: 3 cups (375g) – Just regular, plain flour is fine.
- Salt: 1 teaspoon (5g) – Don't skip it!
- Egg: 1 large – Free range if you can!
- Warm water: 1 cup (240ml) – Lukewarm, not too hot.
- Melted unsalted butter: 2 tablespoons (30ml) – Adds richness.
- Potato Filling:
- Yukon Gold potatoes: 2 pounds (900g) – These are the best for creamy filling.
- Milk: 1/2 cup (120ml) – Whole milk for extra richness.
- Unsalted butter: 4 tablespoons (57g) – Good quality butter is key.
- Yellow onion: 1 large, finely diced – Adds a lovely sweetness.
- Farmers cheese: 8 ounces (225g) – The most authentic, but dry curd cottage cheese works, too.
- Sharp cheddar cheese: 4 ounces (115g) (optional) For a little extra flavour kick.
- Salt and freshly ground black pepper To taste. Season generously!
- For Cooking and Serving
- Unsalted butter: 6 tablespoons (85g) , divided For pan-frying those babies.
Quality indicators? Honestly, get the best farmers cheese you can find. It makes all the difference. Yukon Gold potatoes are a must, they mash up so beautifully! If you are thinking of having that complete Traditional Polish dishes experience you should think about the quality.
Seasoning Notes for a Taste of Polish cuisine
Essential spice combinations are simple here: salt and pepper! Don't be shy, season well. I sometimes add a pinch of nutmeg to the potato filling.
It gives it a little something . For flavor enhancers and aromatics , try a bay leaf when boiling the potatoes.
It infuses a subtle, lovely flavour. Quick substitution? A dash of garlic powder if you don't have fresh garlic for sauteing onions.
Equipment Needed: Keep It Simple
Essential tools? You need a large pot, potato masher, mixing bowls, rolling pin, cookie cutter ( 2.5-3 inch round ), and a large skillet.
Common household alternatives? A glass can work instead of a cookie cutter. No fancy equipment needed to make this delicious Eastern European food .
Babcia's Best: Classic Potato and Cheese Pierogi
Okay, so picture this: it's a chilly evening, and you're craving something seriously comforting. What do you reach for? For me, it's always pierogi ruskie , those delightful little pockets of potato and-cheese goodness that taste like a hug from your grandma.
This recipe is all about recreating that warm, fuzzy feeling of Polish cuisine in your own kitchen. If you like potato and cheese pierogi keep reading.
This isn't just any recipe; it's a journey into the heart of Eastern European food . It's a bit of a project, sure, but trust me, the taste of homemade Polish dumplings is worth every minute.
This is serious comfort food recipes material.
Prep Steps: Your Mise en Place Mission
First things first, let’s get our ducks in a row. This is the mise en place , folks! Peel and quarter the potatoes.
Dice that onion finely . Get your farmers cheese ready. It will make your life easier and speed up the process.
Time saving tip: Measure out all your spices beforehand. Honestly, it saves you so much time! And of course, remember basic kitchen safety.
No one wants a trip to A&E because of a rogue peeler!
Let's Get Cooking: step-by-step Pierogi Magic
Ready to roll? Let's do this!
- Make the Dough: Mix flour and salt. Add egg, warm water, and butter. Knead 5- 7 minutes . Rest for 30 minutes .
- Prep the Filling: Boil potatoes until tender. Mash with milk and 4 tablespoons butter . Season with salt and pepper.
- Sauté the Onion: Cook diced onion in 2 tablespoons butter until golden.
- Combine Filling: Mix mashed potatoes, onion, cheese, salt, and pepper.
- Assemble Pierogi: Roll out dough. Cut circles. Add filling.
- Seal the Deal: Fold dough over filling. Pinch edges tightly .
- Cook the Pierogi: Boil until they float, plus 2- 3 minutes .
- Fry 'Em Up: Pan-fry in butter until golden brown.
Pro Tips from Babcia's Kitchen
Want to take your pierogi game to the next level? Here are a few secrets.
- Don't overfill! Seriously, it's a recipe for disaster. They will open when boiling.
- Make sure to seal those edges . You don't want the filling escaping.
- make-ahead option: You can freeze them before boiling. It's a great option to have ready Traditional Polish dishes .
These little tips will transform your polish food and give you the most authentic taste! Making pierogi ruskie it's a family tradition for Polish cuisine , and it is best shared with friends!
Recipe Notes: Your Pierogi Power Ups!
Alright, you've got the recipe for pierogi ruskie , the classic potato and cheese pierogi , down. But before you start rolling, let's chat about some extra bits and bobs to make your pierogi experience even better.
Honestly, these little tips can make all the difference!
Plating Like a Pro & Perfect Partners
Okay, presentation time! Don't just chuck those beauties on a plate. Think about how you want to show off your Polish dumplings .
A swirl of sour cream and a sprinkle of fresh parsley always looks fancy. Or, for a real flavour bomb, try crispy fried onions and bacon bits.
Serving wise, polish sausage and sauerkraut are classic partners. A simple green salad also cuts through the richness nicely. Thirsty? A crisp lager is the perfect Polish cuisine pairing or a glass of cold milk
Storage Secrets & Reheating Remedies
Leftovers? Lucky you! Pop those little guys in the fridge within two hours of cooking. They will last for about 3-4 days in an airtight container.
Want to freeze them? Absolutely! Spread them out on a baking sheet before freezing, so they don't stick together. Once frozen solid, transfer them to a freezer bag.
They will last up to 2-3 months.
Reheating is easy peasy. Pan-fry them in butter until golden brown and heated through. Or, you can boil them briefly and then pan-fry.
Microwave is a last resort they can get a bit soggy.
Twist It Up! Dietary Adaptations and Ingredient Swaps
Fancy a change? You can use different types of cheese. Farmers cheese is the most authentic, but ricotta or even a sharp cheddar works.
Vegetarian? Excellent! You're already halfway there. Just make sure the cheese you use is vegetarian friendly. And this delicious Eastern European food is all about comfort.
Swap the potato filling with sauerkraut or mushrooms. It's a simple change to a wonderful Comfort food recipes .
Nutrition Nuggets
Alright, let's get real about nutrition for a sec. These are Traditional Polish dishes , So Each of your homemade pierogi ruskie contains roughly 350 calories.
There's protein from the cheese and carbs from the potato and dough, so it provides sustained energy. Be mindful of the fat content, especially if you are frying in butter.
However, let's be honest, it adds to the wonderful experience of these potato and cheese pierogi .
So, there you have it! A few extra tips and tricks to help you make the best pierogi ever. Don't be afraid to experiment and have fun with it. Happy cooking!
Frequently Asked Questions
What's the trick to making sure my pierogi dough isn't tough?
Ah, the dreaded tough pierogi dough! The key is to not overwork it. Knead it until it's smooth and elastic, but then let it rest for at least 30 minutes. This allows the gluten to relax, making the dough easier to roll out and resulting in a more tender pierogi.
Think of it like letting a good cup of tea steep patience is key!
Can I freeze these pierogi? What's the best way to do it?
Absolutely! Freezing pierogi is a great way to have them on hand for a quick and comforting meal. To freeze, place the boiled (but not yet pan-fried) pierogi on a baking sheet lined with parchment paper, making sure they don't touch.
Freeze them for a couple of hours, then transfer them to a freezer safe bag or container. They'll keep for up to 3 months. When you're ready to eat, you can boil them briefly or pan-fry them straight from frozen, adding a minute or two to the cooking time.
My pierogi keep bursting when I boil them! What am I doing wrong?
Bursting pierogi are a common problem, but easily fixed! Firstly, make sure you're sealing the edges of your pierogi very tightly, getting rid of any air pockets. Secondly, avoid overfilling them less is more! Finally, don't overcrowd the pot when boiling.
Adding too many pierogi at once lowers the water temperature and can cause them to break apart. Think of it like rush hour on the Tube too many bodies, not enough space!
What kind of cheese is best for potato and cheese pierogi? Can I substitute anything?
Traditionally, Polish pierogi use farmer's cheese (twaróg), which has a slightly tangy, dry curd texture. If you can't find farmer's cheese, dry curd cottage cheese is a good substitute. However, if those aren't an option, you can use ricotta cheese, though it will result in a slightly milder flavor.
Adding a bit of sharp cheddar, as suggested in the recipe, gives an extra flavor boost!
I'm looking for authentic polish food. Are there any variations I can make to this pierogi recipe to make it even MORE Polish?
To make your polish food experience even more authentic, consider using a traditional Polish flour, like a type 500 flour. This flour will give your dough a unique texture. Also, consider adding a bit of rendered bacon fat to your potato filling for an extra layer of smoky, savory flavor - that's a proper Babcia trick!
Serve with traditional sides like kiszona kapusta (sauerkraut) or a simple cream sauce with dill.
Are these potato and cheese pierogi healthy? What are the nutritional considerations?
While incredibly delicious, pierogi are relatively high in carbohydrates and fat. Potatoes and cheese are fairly energy dense, so be mindful of portion sizes. Boiling instead of only pan-frying helps to reduce the overall fat content.
For a slightly healthier twist, consider using whole wheat flour in the dough and adding some vegetables like spinach or mushrooms to the filling. Enjoy in moderation as part of a balanced diet everything in moderation, even pierogi!
Babcias Best Classic Potato And Cheese Pierogi
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 350 calories |
|---|---|
| Fat | 18g |
| Fiber | 0g |
