Pierogi – Polish dumplings
Pierogi Ruskies: Potatoes. Cheese. Butter. The Polish are genius – this is dumpling heaven! A great weekend project – cook some now, freeze some for later. They cook from frozen!!
Ingredients in Pierogi
Very, very few!
THE PIEROGI FILLING
It’s essentially cheesy, buttery, creamy mashed potato. See authenticity note below the photo on the cheese
- Potatoes – Use all-rounder potatoes so they mash up fluffy and creamy. The most common potatoes at regular stores will be fine – they’re stocked because they’re great all-rounders.
Australia – Sebago (the dirt brushed potatoes sold everywhere) are perfect, Desiree are great too. US: Yukon Gold, russet, UK: Maris piper, King Edward.
- Cheese – I use cheddar but any good melting cheese you’d happily put in your grilled cheese is fine. Give mozzarella a miss. While it melts great, it doesn’t have enough flavour.
Authenticity note – Pierogi is traditionally made with quark, a mildly tangy European cottage cheese. Quark is not something I’ve seen frequently in Australia. Shredded cheese, as you can imagine, makes a delicious alternative. Sour cream or regular cottage cheese also work (and are more similar to quark).
- Butter – Use unsalted so we can add the right amount of salt.
PIEROGI DUMPLING DOUGH
- Flour – Just plain / all-purpose flour.
- Large egg – From a carton labelled “large eggs” (they should weight around 55-60g/2 oz).
- Butter – Melted into the water that I accidentally left out of the phot. 🙂
ONION BUTTER SAUCE
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