Polish dumplings with potato and cheese are one of the most popular Polish dishes. In this video we show you, step by step, how to make the traditional Polish pierogi with potato and cheese. By the end of this video you will be able to make them yourself. The filling and dough are made from scratch. Making pierogi is easy- see for yourself!
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INGREDIENTS
for the lean dough:
* 500 g all purpose flour
* 1 cup hot water
* 1 tsp salt
for the filling:
* 5 medium potatoes
* 350g farmer cheese
* 1 onion
* 4 tbsp unsalted butter, divided
* salt and pepper
Make the dough: In a mixer fitted with a dough hook, mix half of the flour with all of the salt and hot water. Mix slowly for a few minutes until fully incorporated. Add the rest of the flour and mix until the dough comes together and easily slides off the hook.
The dough should be elastic in texture and no longer sticky. Place dough in a bowl. Cover it with plastic wrap and let rest while you prepare the filling.
This will relax the gluten and make it easier to roll out the dough.
Make the filling: Peel and quarter the potatoes. Place them in a large pot, and cover with cold water. Add salt. Place over high heat, and bring to a boil. Cook until fork-tender. Drain and let cool down completely. Melt 2 tbsp butter in a skillet. Dice the onion and sauté on medium low until translucent.
Add cheese and about half of the sautéed onion to the potatoes and mash until well incorporated. Season with salt and pepper to taste.
On a floured surface, roll out a third of the dough to a bit less than 1/8 inch thick. Using a glass or cookie cutter cut out as many circles as possible. Gather dough scraps together and cover with plastic wrap to roll out later.
Place a ball of filling in the center of each dough circle. Holding the circle in your hand, fold dough over filling, and pinch the edges, forming a well-sealed crescent. If the dough is too dry to seal, use a little bit of water to moisten the edges.
Melt 2 tablespoons of butter in a large sauté pan and add the remaining sautéed onion to rewarm. Turn off the heat.
Bring a pot of salted water to a rolling boil. Place pierogi in boiling water in batches. A big pot with a lot of water is key to prevent sticking to the bottom of the pot. They will sink to the bottom and then rise to the top when they're done. Once they rise, let them cook for about a minute more.
Remove pierogi from pot, and transfer to sauté pan. Toss with butter and onion until well coated to prevent sticking. Serve immediately.
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