In a nut shell Pierogi are Polish dumplings sort of like the Chinese gow-gee in shape. One of the traditional fillings are made up of mashed potatoes, quark (kind of like a cross between Greek yoghurt and cottage cheese) and onions. You can also fill them with buckwheat, sauerkraut or mushrooms.
The dough and filling is fairly easy to make but the rolling and the filling is a bit more time consuming. It took me 2 hours, standing in the kitchen rolling, cutting and stuffing dough. If you suffer from back pain/sore neck, my advice is to grab a seat. Use a large round cutter or glass (once again think the size of gow gees).
Tips:
1. Have several large plates lined with baking paper ready to place the pierogi. Make sure they are dusted with flour and not touching each other or else they will stick.
2. Mash the potatoes the day before and put it in the fridge. It will make the filling less wet and easier to fill.
3. Divide the dough into quarters. Makes it easier to roll.
4. Roll quickly – the more you play with it the hard the dough will become.
5. The dough is very elastic, it shrinks back quickly.
6. Quark be found in special grocer or organic food store. If you can’t find quark use cottage cheese. The amount of quark to potatoes is 1:3.
7. Over season or else it will taste very bland.
8. Be prepared to clean up!
Dough
Ingredients
2 cups plain flour
½ tsp salt
2 egg yolks
2 tsp vegetable oil
½ - ¾ cup of warm water
Method
1. Combine flour and salt. In a large bowl or kitchen bench. Make a well in the centre for the wet ingredients.
2. Place egg yolks and oil in the centre. Using one hand start mixing the wet ingredients with the dry ingredients.
3. With the other hand, slowly pour the water in the dough until combined.
4. Knead the dough until smooth and elastic (don’t over knead).
Filling
Ingredients
6 large potatoes
1 white onion, grated or chopped very finely to almost mince like
Quark
Plenty of salt and pepper to season
Method
1. *Do this the night before* Boil the potatoes with the skin on until cooked. Remove skin, mash and store in the fridge.
2. Gently caramelise the onions. Add to the potatoes.
3. Mix with Quark and heavily season.
To assemble
1. Roll dough out until it is 1-2mm thick.
2. Using a large round cutter, cut into circles.
3. Place 1 tsp of filling in the center of the dough.
4. Fold the dough in half. Seal the filling by pressing the edges together and pushing any air bubbles out.
5. Crimp the edges with your thumb or you can use a fork to press down on the edge.
6. Set a side until ready to cook.
To cook
1. Boil a large pot of water and drop the pierogi in making sure not to overcrowd.
2. They are ready when they rise to the surface.
You can eat them like that or...
3. Drain the pierogi on a paper towel. Heat a pan with a little oil and pan fry each side until golden.
