Receita Solta

Discover the Delicious Pierogi with Traditional Filling

RS

Por

Master Receita Solta

Discover the Delicious Pierogi with Traditional Filling
Prep Time20 min
Cook Time30 min
Servings4 servings
DifficultyEASY
Calories360 kcal

Resumo para quem tem pressa

"The pierogi is the most celebrated boiled dumpling in Polish cuisine, stuffed with soft mashed potatoes and cured Minas cheese, finished in a skillet with butter. It is worth producing at home for the delicate texture of the fresh dough and the coziness of this Eastern European classic."

Discover the Delicious Pierogi with Traditional Filling

O Que Você Precisa Saber

- Knead the dough until smooth and let it rest covered for 15 minutes to open easily without shrinking. - Cook the stuffed discs in boiling salted water for 5 minutes after they float to the surface, and remove with a slotted spoon. - Brown the cooked pierogis in hot butter to create a slightly toasted crust without drying out the dough.

Ingredients

Main Course

  • Dough: 2 cups of wheat flour, 1 egg, 1/2 cup of warm water, 1 tablespoon of oil, 1 teaspoon of salt.
  • Potato and Cheese Filling: 3 medium cooked potatoes, 1 cup of grated Minas cheese, salt and pepper to taste.

Instructions

Main Course

1

In a bowl, mix the flour and salt. Make a hole in the middle and add the egg, warm water, and oil.

2

Knead well until it forms a homogeneous dough. Cover with a cloth and let it rest for 15 minutes.

3

Meanwhile, prepare the filling: mash the boiled potatoes and mix with the cheese, adjusting the salt and pepper.

4

After the resting time, open the dough with a rolling pin until it is thin. Cut into circles with a cutter.

5

Place a spoonful of filling in the center of each circle and fold in half, pressing the edges to seal.

6

In a large pot, boil water with salt. Cook the pierogis in boiling water for about 5 minutes after they rise to the surface.

7

Remove with a slotted spoon and set aside. You can fry them quickly in a skillet with a little butter to add crunch.

8

Serve hot, accompanied by sour cream or caramelized onion, if desired.

Equipe sua Cozinha

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Chef Tips

- Mash the potatoes while still hot with a fork or ricer to ensure the filling puree is smooth and lump-free. - Moisten the edges of the dough circles with your fingertips dipped in water before folding to seal perfectly. - Do not overfill each dough disc so the filling doesn't escape into the boiling water during cooking.

Variations

- Pierogi with golden onion: sauté thin onion slices in butter until caramelized and pour over the ready-made pastries. - Mushroom filling: add button mushrooms or shimeji sautéed with onion to the mashed potatoes. - Filling with meat: substitute the potato with ground beef or pork sautéed with onion and pepper.

Substitutions

- Minas cheese: use well-mashed fresh ricotta, firm cottage cheese, or feta cheese for a saltier flavor. - Regular butter: use clarified butter (ghee) or olive oil with a touch of sliced garlic. - White wheat flour: use fine whole wheat flour in up to 30% of the dough to add fiber.

How to Store

Store the pierogis cooked in butter in a closed container in the refrigerator for up to 3 days. Reheat quickly in the skillet with a knob of butter over low heat to recover the toastiness.

Can You Freeze It?

You can freeze the assembled raw pierogis on a floured baking sheet until they harden and store them in bags for up to 90 days. Cook directly frozen in salted boiling water, adding 2 minutes to the time.

What to Serve With

Serve with plenty of caramelized onion on top, sour cream, or natural Greek yogurt with fresh peas. A salad of sliced cucumber with dill complements with elegance.

Frequently Asked Questions

Why does the pierogi dough need to rest?

The rest relaxes the gluten chains formed during kneading, allowing the dough to be rolled out thinly and evenly.

How do I know when the pierogi is cooked?

As soon as they float in the boiling water, cook for another 3 to 5 minutes to ensure that the fold of the dough is soft and cooked.

What to do so the pierogis do not stick after being cooked?

Remove from the water with a slotted spoon and transfer directly to the skillet with melted butter or drizzle with olive oil.

Can I bake the pierogi instead of boiling it in water?

The traditional technique requires pre-cooking in boiling water; after cooked, they can be browned in a skillet or taken to the oven to gratinate.

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