Delicious Potato & Cheese Pierogi

By: John Goins from winosity.com

Delicious Potato Cheese Pierogi

By: John Goins from winosity.com

"Delicious Potato & Cheese Pierogi: Make a trip to Poland without leaving the comfort of your home. Learn to make pierogi, a delicious Polish dumpling that is popular across the world. Pierogi (singular pieróg) are boiled semicircular dumplings made from a chewy wheat-based dough that encases a variety of savory and sweet fillings. These Polish dumplings are the real deal and surprisingly simple to make. After boiling, pierogi are often pan-fried in butter until crispy, then drizzled with extra butter which creates a wonderful texture. You can add a variety of flavors to this dumpling recipe"

NotesYou can add crispy bacon bits or use sweet potatoes instead of the russet potatoes. Adding some herbs such as parsley and even basil will add an herbaceous profile to this Polish recipe.

Click here for the copycat recipe

Serves6

Preparation Time1 hr

Cooking Time20 min

Cooking MethodSkillet

Ingredients

2 cups all-purpose flour (For the Dough)
1 large egg (For the Dough)
1 teaspoon salt (For the Dough)
1 cup lukewarm water (For the Dough)
30 ounces russet potatoes (Potato & Cheese Filling)
2 ounces onion (Potato & Cheese Filling)
1 ounce butter (Potato & Cheese Filling)
6 ounces ricotta cheese (Potato & Cheese Filling)
2 ounces cheddar cheese (Potato & Cheese Filling)
salt and pepper to taste (Potato & Cheese Filling)

Instructions

Scrub and boil the potatoes until soft. Transfer to a bowl to cool.
Meanwhile, sauté the minced onions for 5 minutes on low heat. Transfer to a small bowl.
Peel the potatoes and blend {what does blend mean?} them using a fork. (Do not mash)
Add the sautéed onion, ricotta cheese, grated cheddar, and mix well. Season with salt and pepper
In another bowl, place 2 cups of flour and make a well at the center.
Break the egg into the well, then add water and salt.
Bring the dough together, kneading well and adding more flour or water as necessary.
Divide the dough into two and cover it with a towel. Let it rest for 20 minutes
Roll out the dough thinly and cut with a 2-inch round cookie cutter.
Spoon some filling into the middle of each round dough.
Fold dough in half and pinch edges together.
Repeat steps and roll out dough scraps.
Cook the dumpling in boiling salted water for 5 minutes. And transfer to a baking sheet.
Add oil in a heated skillet and fry the dumpling until it forms some crust on the outside.
Serve with some extra butter and a bottle of rich white wine.