Pierogi (potato dumpling)

 

12 serving

Ingredients for Potato Filing:

• 2 lbs russet potatoes (5 medium), peeled
• 1/2 tsp salt
• 2 Tbsp butter melted
• 2 oz cream cheese softened
• 3/4 cup mozzarella cheese shredded

For the Pierogi Dough:

• 1 cup warm water
• 1/4 cup whole milk
• 2 Tbsp sour cream
• 1 large egg
• 1 tsp salt (plus more for cooking)
• 4 cups all-purpose flour measured correctly*

For the Toppings (For 1/3 batch):

• 4 oz bacon chopped
• 2 Tbsp butter
• Sour Cream to serve

How to Make Potato Cheese Filling:

1. Place potatoes in a pot, add enough water to cover potatoes then bring to a boil over medium/high and continue cooking 25 minutes or until easily pierced with a fork. Drain and cool 5 minutes then mash potatoes.

2. Mash in 1/2 tsp salt, 2 Tbsp melted butter and 2 oz cream cheese. Mash in 3/4 cup shredded mozzarella cheese. Partially cover and set aside while rolling out the dough. 

To Make Pierogi Dough:

1. In the bowl of a stand mixer (or large mixing bowl if mixing by hand), whisk together 1 cup warm water, 1/4 cup milk, 2 Tbsp sour cream, 1 egg and 1 tsp salt until blended.

2. Using dough hook attachment, add 2 cups flour and mix on speed 2 until incorporated. Add remaining flour 1/2 cup at a time, letting it incorporate before adding more. Add the last bit of flour 1 Tbsp at a time just until dough no longer sticks to sides of the bowl. Knead on speed 2 or by hand for 10 minutes.

How to Mold Pierogi:

1. Divide dough into 2 pieces. Cover the second piece with the mixing bowl and thinly roll the first piece out onto a floured surface to just under 1/8” thickness.

2. Use a 3” diameter round cookie cutter to cut circles from the dough, keeping them as close as possible (collect scraps and place under the bowl to re-use). Add 1/2 Tbsp of potatoes over each round.

3. To form pierogi, pull the 2 edges together and pinch tightly to seal. To ensure a tight seal, crimp the edges a second time with a pinch and twist motion. Cook or freeze pierogi for a future dinner (see freezing instructions in post).

How to Make Bacon Topping:

1. Make the topping before boiling pierogi so it’s ready to drizzle over pierogi to prevent sticking. In a medium skillet, saute 4 oz chopped bacon. Once crisp, melt in 2 Tbsp butter and remove from heat.  
   

How to Cook Pierogi:

1. Bring a pot of water to a rolling boil and add 1 Tbsp salt. Add fresh or frozen pierogi. Once they are floating and water is back to a boil, cook additional 3-5 minutes or until dough is very tender. Remove to a bowl with a slotted spoon drizzling buttery bacon between layers. 
   

Recipe Notes

This recipe makes 55-60 pierogi, based on how thinly you roll.

 

Recipe: Natasha's Kitchen