How to Make Speedy Potato, Cheese, and Onion Pierogi 🇵🇱
Hello everybody, hope you are having an incredible day today. Today, I'm gonna show you how to make a special dish, Easiest Way to Prepare Super Quick Homemade Potato, Cheese, and Onion Pierogi 🇵🇱. One of my favorites. For mine, I'm gonna make it a little bit unique. This will be really delicious.
In regards to cooking, it is very important to keep in mind that everyone else started somewhere. I do not know of one person who was born with a wooden cooking spoon and all set. There is a great deal of learning which must be completed in order to be prolific cook and there is obviously room for improvement. Not only can you need to start with the basics in terms of cooking however, you almost should start when understanding how to cook a new cuisine such as Chinese, Chinese, Thai, or Indian food.
Which usually means at any particular time on your cooking cycles there's quite probably someone somewhere that is better and/or worse at cooking compared to you personally. Take heart from this because the very best have bad days in terms of cooking. There are a lot of men and women who cook for different reasons. Some cook in order to consume and survive while others cook because they actually like the whole process of ingestion. Some cook through the times of emotional upheaval yet many others cook out of absolute boredom. No matter your reason behind cooking or learning to cook you should always begin with the basics.
Yet another wonderful little bit of advice when it comes to cooking basics is to use more straightforward recipes for a while and then expand your own horizons to the more intricate recipes which abound. Most recipes will have a small note in their degree of difficulty and you'll be able to read through the recipe to see whether it is something you are considering preparing or certain you could prepare. Remember Rome wasn't built in a time and it will take a relatively good opportunity to build a reliable'repertoire' of recipes to work to your meal preparation rotation.
Many things affect the quality of taste from Potato, Cheese, and Onion Pierogi 🇵🇱, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Potato, Cheese, and Onion Pierogi 🇵🇱 delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Potato, Cheese, and Onion Pierogi 🇵🇱 is Makes about 40 - 50 large pierogi. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we must prepare a few ingredients. You can cook Potato, Cheese, and Onion Pierogi 🇵🇱 using 20 ingredients and 27 steps. Here is how you can achieve that.
My Polish-American grandmother would make pierogi only a few times a year. She would typically fill a soft, tasty dough with farmer’s cheese, sauerkraut, potato and cheese, or stewed prunes. We would usually eat them on Christmas Eve, but these shouldn’t be relegated to only the holidays! Because they’re so delicious, I recommend making them any time of the year.
Farmer’s cheese is personally my favorite filling, but because it can be hard to find, I usually make pierogi filled with potato and cheese. 🥔 🥟 🇵🇱 😋
Ingredients and spices that need to be Make ready to make Potato, Cheese, and Onion Pierogi 🇵🇱:
- Dough:
- 5 cups all-purpose flour (600 grams)
- 1/2 teaspoon salt (2.9 grams)
- 1/2 cup unsalted butter (113 grams or 8 Tablespoons), melted
- 1 cup sour cream (237 grams), at room temperature
- 2 large eggs at room temperature
- 1/4 cup milk (59 ml)
- 1 teaspoon white sugar (5 grams)
- Filling:
- 3 large russet potatoes (about 1.5 lb, or 680 grams)
- 3/4 cup cottage cheese (170 grams), at room temperature
- 4 ounces cream cheese (113 grams), at room temperature
- Salt and pepper to taste
- Caramelized onions (see below)
- For the Caramelized Onions
- 3 large sweet onions, cut into 1/4” slices
- 3 Tablespoons unsalted butter (43 grams)
- 3/4 cup water (177 ml)
- 1/2 teaspoon salt (2.9 grams)
- 1/8 teaspoon baking soda (~1 g) dissolved in 1 Tablespoon (15 ml) water
Instructions to make Potato, Cheese, and Onion Pierogi 🇵🇱
- For the Filling:
Select 3 large russet potatoes that are at least 5 inches long. You want about 1 and 1/2 pounds of potatoes, but if you have a little more than that, it’s totally fine.
- Wash and peel the potatoes and cut them into eight pieces each. Put them into a pot and add enough water just to cover them. Bring to a boil, then reduce heat and allow to strongly simmer for 20 minutes, or until they can be pierced easily with a fork.
- Drain the potatoes, then mash.
- Add the cottage cheese and cream cheese (cut into chunks), then mash and mix as needed to yield a smooth mixture. The cottage cheese curds will still be visible.
Refrigerate the filling until the onions and dough are ready. This can be a stopping point since the filling could be refrigerated overnight and you can continue the next day.
- For the Caramelized Onions:
Wash and peel the onions, then cut off the tops and the roots. Cut each onion in half lengthwise, place the flat side down, then cut from the outside of the onion towards the middle, making 1/4” slices. (See diagram)
- In a large frying pan with a lid, melt the 3 Tablespoons of butter over medium heat.
Pile the onions into the pan, add the salt, and toss gently to coat them with the butter.
- Add the 3/4 cup water. When steam starts to rise, cover the pan. Cook for about 10 minutes.
- Uncover and stir the onions. Continue to cook until most of the water has boiled off. Then, press the onions into the bottom and sides of the pan.
- After 30 seconds of cooking, stir the onions and repeat the process of pushing them down to the bottom and sides of the pan. Keep doing this until the onions are nicely browned. This will take about 15 minutes.
- Combine the baking soda and Tablespoon of water. Pour into the onions and continue to cook and stir until onions become even more deeply browned.
- Transfer onions to a plate and divide into two approximate piles so that one pile contains about 2/3 of the onions. The other 1/3 will be used as a topping when serving the pierogi.
**Alternatively, you can add ALL the onions to the filling if you really want to. Either way is delicious.
- For the Dough:
Melt the butter in the microwave, then allow to cool. - In one bowl, whisk the flour and salt together.
In another bowl, whisk the eggs, then whisk in the sour cream, milk, and cooled melted butter.
- Pour the liquid ingredients into the dry ingredients. Use a large spoon to mix until a shaggy dough forms. Then, use your hands to further mix the dough until everything is incorporated. Do not overmix or you’ll end up with tough pierogis.
- Cover the dough with plastic wrap and let it rest approximately 1 hour at room temperature.
- Assembling the Pierogi:
Stir the caramelized onions into the filling.
- Pinch off a piece of dough to form a ball that’s about 1.5” (3.8 cm) across, or about the size of a golf ball. Flatten the ball into a circle by pressing your palms together.
(Keep the remaining dough covered as you work so that it won’t dry out!)
- Roll the dough on a lightly floured surface so that it is about 1/4” (6.5 mm) thick.
- Scoop a portion of filling and squish it so that it becomes more compact, then place it in the middle of the dough circle.
- Have a small bowl of water nearby. Dip your finger in the water and run it along the top edge of the pierogi. Fold the dough in half to form the pierogi. Pinch the edges together to seal, pressing the air out as you do so. This will help to prevent the pierogis from bursting open when they’re boiled.
- Use a fork to firmly seal the edges, then place the pierogi on a cookie sheet lined with wax paper. Cover the pierogi with plastic wrap or a clean dish towel while you work so that they don’t dry out.
- To Cook the Pierogi:
Bring a large pot of salted water to a boil. Add pierogi to the pot without crowding them. I used a pot that was about 12 inches (~30 cm) across, and I cooked a maximum of 7 at a time.
- Cook the pierogi for no more than 5 minutes. They will float to the top. Scoop them out with a slotted spoon and transfer them to cookie sheets lined with aluminum foil sprayed with cooking spray.
- Let the pierogi cool and excess water to evaporate. The pierogi can be refrigerated or can be frozen.
- To prepare the pierogi for serving:
Melt butter in a frying pan over low heat. Add the pierogi and fry on each side until browned to your liking.
- Serve the pierogi as is, or topped with caramelized onions and/or sour cream.
- Notes:
🥟. The dough is lightly springy and smooth once rolled. It’s easier to roll pierogi one at a time instead of rolling out a sheet of dough and cutting circles.
🥟. Pierogis freeze very well. This recipe can easily be doubled, especially if you have someone to help you in an assembly-line fashion. Make a bunch and freeze them!
While this is certainly not the end all be guide to cooking easy and quick lunches it's very good food for thought. The expectation is that this will get your own creative juices flowing so you are able to prepare wonderful lunches for your own family without having to do too terribly much heavy cooking through the approach.
So that's going to wrap it up for this special food Recipe of Super Quick Homemade Potato, Cheese, and Onion Pierogi 🇵🇱. Thank you very much for your time. I am sure that you will make this at home. There's gonna be more interesting food in home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!