Homemade Cheddar Pierogies
Pierogies are a traditional Polish dumpling consisting of dough stuffed with a savory or sweet filling. I went for a savory potato cheddar filling delicious comfort food that reminds me of my childhood.
Pierogies are a traditional Polish dumpling consisting of dough stuffed with a savory or sweet filling. I went for a savory potato cheddar filling delicious comfort food that reminds me of my childhood.
- 2 cups all-purpose flour
- 1 egg
- 1 teaspoon kosher salt
- 2 tablespoons butter melted
- kosher salt and pepper
- 1/2 teaspoon onion powder
- 1 stick butter
- 1 tablespoon chopped fresh rosemary
- 2 tablespoons butter at room temperature
- 2 cups shredded sharp cheddar cheese plus more for topping
- 1 cup plain full fat greek yogurt
- 4 russet potatoes peeled and quartered
- 1-2 cloves garlic minced or grated ((to your taste))
- Carbohydrate 343.068906333759 g
- Cholesterol 621.703469840529 mg
- Fat 221.912744477171 g
- Fiber 18.042134887049 g
- Protein 105.33734687392 g
- Saturated Fat 139.369050110517 g
- Serving Size 1 1 recipe (1521g)
- Sodium 7078.48775543433 mg
- Sugar 325.02677144671 g
- Trans Fat 14.8425095395974 g
- Calories 3763 calories
Step-by-step
- To make the dough: In a medium bowl, combine the flour, salt, butter, yogurt, and egg, and mix until combined. Knead the dough for 2-3 minutes. Cover and let sit 30 minutes.
- To make the filling: In a large pot of cold water, bring the potatoes to a boil. Salt the water and cook until the potatoes are tender, about 20 to 30 minutes.
- Drain the potatoes, return the potatoes to the pot and mash over low heat, or mash in the bowl of a stand mixer fitted with the paddle attachment, adding the butter and cheddar cheese. Season to taste with salt and pepper.
- Roll the dough out onto a floured surface to 1/8 inch thickness. Using a biscuit cutter, cut out 3-inch circles. Spoon 2 teaspoons of filling into the center of each round. Brush the edges with water and fold half of the dough over the filling to enclose it. Press down the edges to seal, pressing out all the air. Be sure to keep the dough covered as you work to prevent it from drying out. At this point, the Pierogies can be flash frozen on a baking sheet for 30 minutes, then transferred to a freezer bag and frozen for up to 3 months.
- When ready to cook, bring a large pot of salted water to a boil. Boil the Pierogies in batches for 1-2 minutes, or until they float. Drain.
- To make the butter sauce: In a large skillet, brown the butter over medium heat, stirring often until the butter is golden and toasted. Add the rosemary and garlic and cook 30 seconds to a minute or until fragrant. Remove from the heat. Season with salt and pepper.
- Divide the Pierogies among plates and spoon the butter over the Pierogies. Top with cheddar and parsley. EAT!
Homemade Happiness: One Cheddar Pierogi at a Time
The aroma of browned butter and simmering potatoes always takes me back to my grandmother's kitchen. It's a scent deeply woven into the fabric of my childhood memories, a comforting hug in the form of a warm, savory smell. And at the heart of that olfactory nostalgia? Pierogies. Not just any pierogies, but the kind my Babcia used to make – plump, golden-brown pillows of dough bursting with a creamy, cheesy potato filling. This recipe, my friends, is a direct line to those cherished moments, a testament to the simple joys of home-cooked food and the enduring power of family traditions.
Making pierogies isn't just about following a recipe; it's about embracing the process, the quiet rhythm of kneading dough, the satisfying thud of potatoes hitting the boiling water, the careful folding and sealing of each little dumpling. It's a meditative practice, a way to slow down in a world that often feels too fast, too frantic. And let's be honest, the end result – a plate piled high with these comforting morsels – is well worth the effort. The flaky dough, the rich, cheesy interior, the delicate kiss of browned butter and rosemary… It's a symphony of flavors that satisfies both body and soul.
I remember watching my Babcia, her hands moving with practiced ease, transforming simple ingredients into something magical. She'd hum old Polish folk songs as she worked, her movements graceful and deliberate, a testament to years spent perfecting her craft. There was a sense of love in every pierogi, a silent expression of care that infused each bite with a warmth that went beyond the simple ingredients. This recipe is my attempt to capture that spirit, to share a piece of my heritage, and to invite you into my kitchen, into the heart of those warm, comforting memories.
The process might seem daunting at first, but I assure you, it's simpler than you think. Each step is carefully explained, each instruction designed to guide you along the way. Don't be afraid to experiment, to add your own personal touch. Maybe you'll try a different cheese, a sprinkle of caraway seeds, or a splash of sour cream. The beauty of pierogies is their adaptability, their willingness to embrace variations and personal preferences. They're a canvas for your culinary creativity, an opportunity to make them uniquely yours.
So, gather your ingredients, put on some music that evokes happy memories, and let the aroma of your own homemade pierogies fill your kitchen. It’s more than just a meal; it’s an experience, a connection to something larger than ourselves, a reminder of the love and comfort that lies at the heart of home-cooked food. And maybe, just maybe, as you savor each delicious bite, you'll find yourself transported back to a kitchen filled with the warmth of family and the sweet scent of pierogies.
Beyond the deliciousness, making pierogies is a journey of discovery. It’s a chance to connect with tradition, to honor the culinary heritage of generations past. It's an opportunity to slow down, to savor the simple pleasures of cooking, and to share the fruits of your labor with those you love. Whether you’re a seasoned chef or a kitchen novice, these pierogies are a delightful adventure waiting to be undertaken. Embrace the process, savor the taste, and create memories that will last a lifetime. The joy is in the making, and the satisfaction is in the sharing. Happy cooking!
