If you’ve never had polish pierogi, they’re, basically mashed potatoes, wrapped in dough. I know, but you know there’s such a treat and they’re, not that hard to make they just take some time. So I’m, going to show you how right now I have one-and-a-half pounds of potatoes cooking here on the stove.
I use russet potatoes for this and one-and-a-half pounds is about two russets about this size, so that’s. What it takes! Okay, now to that, we’re gonna be adding some onions and garlic. So I have a half a cup of onion here and I’m, going to add a small clove of garlic.
Just about this, this size to the onions – and we’re gonna saute this in about two teaspoons of olive oil. You know mash bits were basically making mashed potatoes, so it doesn ‘ T have to be exact, but I would say about two teaspoons of olive oil and we’re gonna put the onions and garlic in there and you’re gonna cook this once it gets going.
You’re gonna turn, the heat down to like a medium low, and it actually takes about ten minutes, because we want browned, onions, really really nice, browned, onions and garlic, which has to cook slowly.
So while the potatoes are cooking and the onions and garlic are cooking, you have to just wait a few minutes and then, after about eight or ten minutes, the onions would be done, potatoes to be done and we ‘
Ll, put it all together. Okay, there’s, your hot potatoes right there. Okay, now the onions and garlic are nicely browned, as you can see. Okay, we’re gonna. Add that in there oh boy, if you could, if we had smell-o-vision this, this really really smells good.
I don’t think I cook anything without onions and garlic. Okay, so because the potatoes we got the onions and garlic. Now we’re, going to add about 3 ounces of reduced fat cream cheese. Now I’m using a reduced fat.
You don’t have to use the full fat stuff, but here’s. The thing I want to show you, you may not have known this on the side of the package, see there’s. These marks that they’re all 1 ounce, each it’s, an 8 ounce package, so you want 3 ounces about like that, which is about a third of a cup of Douce fat cream cheese which I have here.
So that goes in pretty simple, 1/2 teaspoon of salt, the way that you would flavor any mashed potatoes and some pepper to taste. Nothing like fresh ground pepper also smells really really good. So that’s.
It now. I’m, always start by mashing, because if you start with a mixer, it’ll, be flying all over the place, so you kind of mash it first and then to make it nice and smooth cause. You want a nice smooth filling.
I switched to an electric mixer now here’s. The thing too, I’m using cream cheese because I really like the flavor. It gives it a lot of people traditionally. I think the Polish recipe started with farmer’s.
Cheese and I’ve done that, but I really like the flavor of the cream cheese. So people use cheddar cheese, white, cheese, parmesan all kinds of things, but this to me is the best taste and I’m, going to switch to a mixer mix these this up.
Okay, that’s it now. This has to cool and, while the filling cools we’ll make the dough. You write that okay, so while the potatoes are cooling, we’re going to make the dough. I have a board set up here.
You can use a kitchen counter if you want. This takes two and a half cups of all-purpose flour into a bowl and a half teaspoon of salt, and then we’re gonna stir that up just to combine it a little bit and then we’re gonna make a Well, and into the well, we’re, going to add a quarter cup of reduced fat sour cream here’s.
The thing not all reduced-fat sour creams are the same. This one is a really good brand. It’s, nice and thick, some of them taste kind of like they have too much stuff in them. So this is a really good brand.
If you can find it a quarter cup of reduced fat sour cream into the well also into the well. We’re, going to drop one egg and finally two-thirds of a cup of just plain water and that’s, all the ingredients in the dough.
So now you kind of start in the middle and stir it up and then combine this until it starts to hold together – and you know my mother used to make these and they actually put the flour right. On the counter, I mean on the of the working board or on the cutting board whatever, and you make a well and work on it.
But I find it much easier and faster to mix this in a bowl first and then put it on the counter. On that on the on the floured board, so you can see that’s, that’s. There’s, a nice big piece of dough right there.
So now we’re, going to transfer it to a lightly floured board. So I’m, going to put a little flour on here and we’re, going to put this on the board and we’re. Going to need it just 50 turns not too much about 50 turns and it’s.
Also, it’s, always easier to use a scraper to lift it off when you need it. So I’ll just count one. Two: three: four: five: six, seven, forty three, forty four: you have to keep adding flour as needed.
45 46 lifts it. When you need to 47 48 49 50 see yeah, see there, it is nice and ready, and now what you do you cover it and let it rest for 10 minutes and you can cover it with plastic or a kitchen towel.
But what I do I just turn over the bowl cover like that. Let that sit for 10 minutes. So while this door was resting there’s, one thing I like to do you don’t have to do it. I like to make a little mounds of this potato filling and lay them out, so it saves a lot of time when it when, when you’re ready to actually fill these pierogi.
So I take like a tablespoon. It’s roughly about a tablespoon for each one, and I just kind of dish out the those amounts and just let them sit there, and it just saves a lot of time when it’s time to fill.
So I just go like that, and it makes about 24 to 30. It so depends on on this filling and what you put in it. You know you don’t have to put any cheese in at all. You can just do a really good mashed potato as long as you don’t.
Add milk, because you don’t want it to be too mushy. I can squeeze one more down here. Okay, this is really good. This filling is so great before we roll the dough there’s, one more thing you have to do and that’s to lay out a towel.
I’ll. Show you how, when we put the filling stuff over here, you need to put these when they’re ready when you seal them up onto a flour towel, because the worst things that can happen is they would touch each other and stick they’ll stick to almost anything, so you want to lay out a towel and flour the towel and that’s.
Where we’re gonna put the pierogi once we roll them. Okay. So now we’re ready to roll some, some dough it’s, been sitting for a good 10 minutes. Now I like to move, as I said, roll this in three sections.
Just because a space is you know, nobody can do this. You have to have a big big kind of view. The whole thing and you’ve cut about a third of this dough off, not a third okay. So now you have to flour your work, surface, flour, it nice and wide, because you’re going to roll out wide and you put down the dough.
I always thank my bill. Don’t, I all right, and then we’re gonna start to rule and also flour the top a little bits, because it could be a little bit sticky all right. So we’re gonna roll it out from the center outwards, and we’re gonna roll to about an eighth of an inch thickness.
Okay. So it just takes a couple of minutes to get it out to a nice thickness about an eighth of an inch thick, not so not too thin to where you can see through it, and I think that’s about right. Now I’m, going to use a three-inch cutter and you just cut them all.
At the same time, your circles there’s, one two, three, four: five: six: seven, eight that’s, perfect, because three eights are 24 and that’s, usually about how many I make about two dozen. So you save the dough, though, for be rolling in case.
You need it. Okay, here’s, my little mounds of potatoes. Now we take each of these round circles and you pick up that’s. Why it’s handy to have these all made see you put it in there like this and you kind of stretch it over a little bit and fold it like that, and then you push it in and then you just use your fingers push In and just pinch over it like that see just pinch push it in and you just kind of almost pull the dough over the potatoes like that and pinch now.
Sometimes, when your hands are a little sticky, you can see there’s a hole there. Sometimes your fingers kind of pull away the dough. If that’s, the case you just flour, your fingers just a little bit and when your fingers are floured, it won’t, pull away.
When you squeeze like that, so you pinch it really well nice and thin, and you put it on your flour. Towel there’s. My first be our geek. Okay, we ‘ Ll, do another one! All right! You take the dough.
You put the potato on the dough, you kind of stretch it over just a little, so they meet now sometimes depending on your dough. It might not want to stick if that’s. The case you just take a little bit of water and you just touch your finger to the water.
You can just put some water on the edges like that to help it stick. In this case, I’m, not really having that, but the more the problem I have more often is my fingers. I squeezin them when I pull my fingers away, the dough pulls away and that’s.
When I see like there, that’s when I flour my fingers and then I go like that, it’s good to go over to a second time. If the pirogue you stick to your hands, you just keep flouring your hands. Mostly.
I do it with floured hands, but sometimes I need the water dough’s or you just never know how they’re going to come out is anyway, that’s. What they’re like on the flour. Towel and they should not be touching, because if they touch each other and the dough sticks, you pull them apart and you get the little tiny hole.
The feeling comes up when you cook them. So, oh speaking of cooking, I have a pot of water here. I’m, going to start it boiling because as soon as some of these are done, we’re, going to boil them in the water and they’ll, be all finished.
You know this recipe makes like 25 or 30. So if you want to freeze them, you boil them first and you put them into a freezer bag with a little oil in there. So they don’t stick together. There we go. So you just fill this up with your pure ghee and there’s.
The boiling water is already boiling, so you put them in the boiling water. You just take them in, and I would say I forgot my thing, no more than maybe four or five and a pot this size, okay and here’s.
How I do it, I drop them in one two, three, four: they’re kind of big. I’ll, just do four, and then you take something right away and you stir around you: try not to bother the pierogi as much as you move the water.
You kind of move that water around at the very beginning, so they don’t stick and they will be done in three to four minutes and about three minutes or so they’ll rise to the top you let them cook. Just maybe another 30 seconds to a minute, no more than that, and they’re done.
That’s, pretty much it about 30 30 seconds, no more than a minute on the top of the water, and they’re done. And then oh one more thing, you put them on something that’s oiled! Okay, I’m, going to put them on this sheet here and the reason is because they could still stick so I always put them on to an oiled plate or an oiled sheeters something and they can roll around and they won’T stick to each other, so, okay, here they go! Look at that! Oh my god! These are so good.
That feeling is so good. There’s, two right there throwing the water off a little bit there’s, two more okay! Now I’m just going to put them on a plate here: okay, there can you see they’re, very, very soft, which is what you like.
Now let’s. Talk about how to serve these. My parents used to serve them with browned bacon bits and sour cream, but I don’t recommend the bacon bits, but I do recommend reduce that sour cream and a lot of times.
People do browned, onions or you know, sauteed onions with this. It’s, really really good, and also one of the best ways to have them is the next day or even the same day. You Brown them in a little bit of olive oil on a pan and serve them like lightly browned.
If you try this recipe, you’re, going to want to call me just to say Jim quia, Jim quia, bardzo