Pierogi 🥟
Pierogi straight from Poland and I know that you’ll will love it. Yeah, Potatoes and the cheese and the onions right above it. Yeah, my grandma taught me how to make it haters can just shove it. It’s a family tradition, keep it hot in the oven. It’s like a comfort food when you’re not feeling good at all. A piece of summer when you just got done with fall. An intersection of heaven and earth. It’s like when Saturday comes and you don't have to work. It’s that special feeling when you meet someone new. A break from reality with nothing to do. It’s like a cold beer on a toasty day. It's like when you were just a kid and all you did is play. My Pierogis
Get ready to fall in love with these homemade pierogis - the perfect blend of savory filling and pillowy dough! #pierogis #homemadepierogis #pierogirecipe #delicious #comfortfood #dumplings #polishfood #foodie #yum #foodporn #easymeals #foodgasm #recipevideo #cookingvideo #tasty #instafood #foodstagram #homecooking #foodlove #foodphotography #foodblogger #foodblog #foodvideos #yummy #foodlover #foodgram #instagood
Filling Ingredients
- 5lb Russet Idaho Potatoes
- Sweet onions
- 1 Stick Butter
- 1 Small block of cheddar cheese
- Sour cream
Filling Directions
- Start by dicing enough onions to fill a large pan. (This isn't an exact science.) Place one stick of butter in with the onions and let caramelize for at least an hour on low. Stirring occasionally.
- While the onions are doing their thing, peel your russet potatoes and let boil until tender.
- While you are waiting on your potatoes to get tender, shred a small block of cheddar cheese
- When your potatoes are done, let rest so you don't burn your hands handling them
- Using a potato ricer or meat grinder, rice your potatoes.
- In a large bowl, combine half of your caramelized onions, shredded cheese, potatoes and a large dollop of sour cream.
- Add salt and pepper to taste
Dough Ingredients
- 4 Eggs (2 Whole, 2 Yolks)
- 8 Cups Flour (Sifted)
- 1/2 Stick Butter
- 3/4 Cup sour cream
- 1 1/4 Cups water
Dough Directions
- Sift 8 cups on to a surface with plenty of room.
- Make a well in the middle of the flour and add your eggs, butter, sour cream and water
- Combine with you hand and knead with you hands. (Yes this is a messy process)
- Hint: If it is sticky, add more flour.
- Roll dough out on a flat surface.
- Cut circles using the top of a wide mouth glass
- Fill dough circles with potato filling from above.
- Pinch the edges together
- Boil a large pot of water
- Cook Pierogies for about a minute
- In a large pan, melt butter and sauté boiled Pierogies until brown and crispy on the outside. (Take your time and use a low to medium heat so you don't burn them)
- Top with salt, pepper and the remainder of your sautéd onions
