AUTHENTIC POLISH PIEROGI WITH POTATOES AND CHEESE


In fact, I guess I’ve waited a lifetime to say, ‘hey world, here are Pierogi!!!!’ Without further adieu, I give you my super delicious Authentic Polish Pierogi with Potatoes and Cheese. Cheers!

INGREDIENTS

FOR THE FILLING:
  • 5 medium potatoes
  • 8 oz farmers cheese
  • 1 tablespoon blue cheese (optional)
  • 2 tablespoon cheddar cheese (optional)
  • 1 whole onion , chopped
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 tablespoon of oil or ghee for onion
  • Kosher salt and freshly ground black pepper to taste

FOR THE DOUGH:
  • 3 cups whole purpose flour
  • 1/2 cup warm milk
  • 1/2 to 3/4 cup of warm water (depending on how much your flour soaks)
  • 1 tablespoon melted butter
  • A little bit of kosher salt
For the toppings
  • 1 large onions , chopped
  • 3 slabs of bacon , chopped (optional)
  • 1/2 cup of sour cream
  • 2 tablespoon of oil or ghee for frying
INSTRUCTIONS

FOR THE FILLING:
  1. Place potatoes in a pot, cover with water and cook until fork tender
  2. In the meantime heat up the oil or ghee in a frying pan, add onions and cook until golden brown
  3. Once potatoes are cooked, using a hand blender or potato masher, mashed potatoes so they don't have lumps
  4. Add farmers cheese and mix together
  5. Add onions, other cheeses, spices, salt and pepper and mix well.
FOR THE DOUGH:
  1. Pour the flour on a counter or other surface that will allow you to make the dough
  2. Add a pinch of salt
  3. Make a little whole in a middle and start adding milk and butter
  4. Add a little water at the time and work the dough until you can form a ball about 10-15 minutes
  5. Once done, cover it with the big bowl and let it rest for about 20-30 minutes
  6. Roll the dough until thin (like pasta) and using either cookie cutter or large wine glass cut the circles
  7. Place 1 teaspoon of fling in the middle of the circle
  8. Wet one half of the circle and then seal it together
  9. Boil large pot of water and season with salt
  10. Once the water is boiling put about 8 pierogi at the time
  11. Once they come to the surface let them cook for 1 minute and using spider or slotted spoon take them out on a plate
  12. If you want to fry them like I did here, use 1 tablespoon of oil or ghee and fry pierogi on each side until golden brown

FOR THE TOPPINGS:
  1. Using separate pans add oil and onions and fry the onions until golden brown and bacon until crispy (you don't need fat for bacon as it is already fatty)
  2. Add onions and bacon on top with pierogi and serve with sour cream

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