Potato and Cheddar Pierogi

Makes 6 servings

This is a classic filling for these Polish dumplings, but you can jazz it up with your favorite flavors, like drained sauerkraut, roasted garlic, or crumbled crispy bacon.

Ingredients

Dough

  • 1/2 cup water
  • 1 2/3 cups semolina flour
  • 2 cups all-purpose flour
  • 4 eggs
  • 1 tablespoon kosher salt

Filling

  • 3 lb Russet potatoes, scrubbed, peeled, and large diced
  • 3 egg yolks
  • 2 cups grated Cheddar cheeses
  • 1/2 cup thinly sliced scallions
  • Kosher salt, to taste
  • Ground black pepper, to taste
  • Grated nutmeg, to taste
  • Egg wash: 1 egg mixed with 2 tablespoons milk
  • 1/4 cup vegetable oil
  • 1/2 cup (8 tablespoons; 1 stick) unsalted butter
  • Kosher salt, to taste
  • 1 tablespoon thinly sliced sage leaves
  • 1 cup sour cream

Directions

  1. To prepare the dough, place the water, flours, eggs, and salt in a mixer fitted with a dough hook. Mix at medium speed until the dough forms a smooth ball, 3 to 4 minutes. Divide the dough into 4 sections and knead on a floured surface until the dough is barely tacky. Cover with plastic wrap and allow to rest for at least 20 minutes and up to overnight.
  2. To prepare the filling, cook the potatoes in boiling salted water until tender. Drain the potatoes, return to the pot, and dry over low heat or in a 300°F oven until no steam rises off of them. While still hot, purée through a food mill or potato ricer into a large mixing bowl. Add the egg yolks, cheese, and green onions. Season to taste with salt, pepper, and nutmeg. Chill and reserve.
  3. To assemble, roll out the dough using a pasta machine to 1/8- to 1/16-inch thickness. Cut the dough into 2 1/2-inch diameter circles.  Lightly brush with the egg and milk mixture.
  4. Spoon about 1 tablespoon of filling onto the center of each circle. Fold in half to form a half-moon and pinch the edges to seal.
  5. Simmer the pierogi in salted boiling water until the dough along the sealed edges is fully cooked, 4 to 5 minutes. Drain.
  6. Heat the oil in a large sauté pan over medium heat. Add the pierogi and sauté until golden brown on both sides, about 2 minutes per side. Place the pierogi on a heated platter.
  7. Pour off the oil, increase the heat to medium-high, add the butter, and cook it to a golden brown, about 2 minutes.  Season with salt to taste, drizzle over the pierogi. Garnish with the sage and sour cream. Serve immediately.

CIA FOODIES

Potato and Cheddar Pierogi

Potato and Cheddar Pierogi
Makes 6 servings This is a classic filling for these Polish dumplings, but you can jazz it up with your favorite flavors, like drained sauerkraut, roasted garlic, or crumbled crispy bacon.

Ingredients

Dough
  • 1/2 cup water
  • 1 2/3 cups semolina flour
  • 2 cups all-purpose flour
  • 4 eggs
  • 1 tablespoon kosher salt
Filling
  • 3 lb Russet potatoes, scrubbed, peeled, and large diced
  • 3 egg yolks
  • 2 cups grated Cheddar cheeses
  • 1/2 cup thinly sliced scallions
  • Kosher salt, to taste
  • Ground black pepper, to taste
  • Grated nutmeg, to taste
  • Egg wash: 1 egg mixed with 2 tablespoons milk
  • 1/4 cup vegetable oil
  • 1/2 cup (8 tablespoons; 1 stick) unsalted butter
  • Kosher salt, to taste
  • 1 tablespoon thinly sliced sage leaves
  • 1 cup sour cream

Directions

  1. To prepare the dough, place the water, flours, eggs, and salt in a mixer fitted with a dough hook. Mix at medium speed until the dough forms a smooth ball, 3 to 4 minutes. Divide the dough into 4 sections and knead on a floured surface until the dough is barely tacky. Cover with plastic wrap and allow to rest for at least 20 minutes and up to overnight.
  2. To prepare the filling, cook the potatoes in boiling salted water until tender. Drain the potatoes, return to the pot, and dry over low heat or in a 300°F oven until no steam rises off of them. While still hot, purée through a food mill or potato ricer into a large mixing bowl. Add the egg yolks, cheese, and green onions. Season to taste with salt, pepper, and nutmeg. Chill and reserve.
  3. To assemble, roll out the dough using a pasta machine to 1/8- to 1/16-inch thickness. Cut the dough into 2 1/2-inch diameter circles.  Lightly brush with the egg and milk mixture.
  4. Spoon about 1 tablespoon of filling onto the center of each circle. Fold in half to form a half-moon and pinch the edges to seal.
  5. Simmer the pierogi in salted boiling water until the dough along the sealed edges is fully cooked, 4 to 5 minutes. Drain.
  6. Heat the oil in a large sauté pan over medium heat. Add the pierogi and sauté until golden brown on both sides, about 2 minutes per side. Place the pierogi on a heated platter.
  7. Pour off the oil, increase the heat to medium-high, add the butter, and cook it to a golden brown, about 2 minutes.  Season with salt to taste, drizzle over the pierogi. Garnish with the sage and sour cream. Serve immediately.

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