Just about every culture has a classic dumpling or filled pasta of some kind. The Polish pierogi recipe is surprisingly easy to make. Like most traditional foods, it can also be an inexpensive way to feed a crowd or dressed up to create a fancy pierogi recipe worthy of a celebration.
Pierogi recipe basics
A pierogi recipe requires just two basic elements. A dough without leavening and a filling. A pierogi is “built” much like a ravioli, but the dough doesn’t have to be rolled out nearly as thinly or treated as gingerly. The classic pierogi recipe uses mashed potatoes and cheese as a filling. You can fill a pierogi with just about anything, though — chicken, bacon, onions, garlic, anything that sounds tasty.
Classic Polish pierogi recipe
A classic Polish pierogi recipe uses a basic unleavened dough. Ingredients include 2 cups flour, 1/2 teaspoon salt, an egg, 1/4 cup butter and 1/2 cup sour cream or yogurt. Combine the flour and salt, then use forks or a food processor to cut in the butter. Mix in the eggs and sour cream to create a soft, slightly shaggy dough. Wrap it in plastic wrap and allow it to rest for at least an hour. Once the dough is rested, roll it out to 1/8 inch or so thick. Cut out circles with a glass or cookie cutter. Place about 1 tablespoon of filling on the dough, and fold over the pierogi. Seal with a fork and boil until the pierogi floats.
Pierogi recipe for fillings
A classic pierogi uses a potato-and-cheese filling. For one classic recipe, combine 2 cups mashed potatoes with one bunch of sliced green onions and 1/2 cup shredded cheddar or jack cheese. If you want to get fancy, mix in bacon bits, shredded chicken, green pepper, onion or even shredded pork. For an extra-fancy touch to your pierogi recipe, fry the boiled pierogis in butter and top with paprika and sour cream. No matter what your filling, a classic Polish pierogi is a great remix of an Italian ravioli or Asian dumpling – dough with fillings is simply the ultimate comfort food.