Buttery, crisp Polish Pierogies stuffed with potatoes, Gruyère cheese and Vidalia onions are too good to miss out on. As one of the national foods in Poland, and if not the most popular, pierogies have been around since the 13th Century. As history proves, you want an unbelievably delicious meal that spells Old-World c-o-m-f-o-r-t food? Here it is!
Similar to Chinese dumplings, pierogies are made of thinly rolled unleavened dough that have a variety of filling options, based by region: mashed potatoes, farmer’s cheese, sauerkraut, cabbage, mushrooms, spinach, ground beef, and even fruit and healthy grains.
Known as the ‘Ruthenian Pierogi’ and popular in America, this recipe is made of cooked potatoes, Gruyère (instead of usual white cheese), and stir-fried onion. The dumplings are boiled first before they’re browned in butter or bacon fat, and topped with fried onion and bacon or sour cream. YUMMY!
A new family favorite! Buttery, crisp Polish Pierogies stuffed with potatoes, Gruyère cheese and Vidalia onions!
No time to make the dough? Use wonton wrappers. They work!
HOW TO MAKE POLISH PIEROGI WITH POTATO & CHEESE
Cook time: 30-40 minutes total
Pierogi Dough (or simply use wonton wrappers):
- 2 ½ Cup all-purpose flour
- 1 Cup sour cream
- 1 large egg and 1 large yolk, beaten
- 4 Tbs unsalted butter, melted
- ½ Tsp salt
- ¾ lb. medium Yukon Gold Potatoes
- 1 ½ yellow or Vidalia onions, sliced
- 3 Tbs sour cream
- 1 ½ Tbs Dijon mustard, optional
- 3 Tbs unsalted butter, softened
- ¼ lb. Gruyère cheese, grated (or Farmer’s cheese or ricotta)
- Salt and pepper to taste
- Minced ham (optional)
- In a large bowl, mix all ingredients together until just combined. Turn dough out onto a lightly floured surface and knead a few times until dough is pulled together. Cover with plastic wrap and allow to rest at room temperature while one mixes the filling.
- Start to boil a large pot of water. While water is coming to a boil, brown onions in a pan with ½ tablespoon of butter. Continue to brown until onions are completely caramelized. Remove from heat. When water has come to a boil, add potatoes, skins on, and boil for 15-20 minutes or until soft when pricked with knife. Drain, and then peel as soon as possible.
- Mash potatoes in a large bowl with a fork or potato ricer. Mix in the caramelized onions, sour cream, Dijon, 2 ½ tablespoons butter, and Gruyère. Salt and pepper to taste.
- Turn dough out onto a lightly floured surface. Knead a couple of times and then roll out until 1/8 of an inch thick. Cut into 20-25 round using a 3 ½ inch biscuit cutter or drinking glass. Place rounds on a floured baking pan. Scoop a flat tablespoon of filling onto half of each round and brush water on half of each round. Fold round over, sealing the edges and making sure no filling escapes or oozes out. This is very similar to gyoza making, but requires less finesse as crimping is optional.
- Boil pierogi in boiling water for 5 minutes each. At this point, the pierogi can be stored in the refrigerator for three days or at room temperature for a couple of hours in a shallows baking dish and well coated in vegetable oil. Brown pierogi in butter or bacon fat before serving. Salt and pepper to taste and sprinkle with parsley. Serve hot.
- Seal the edges of the dough well when making your pierogi. Well-sealed pierogi made by hand usually have a decorative crimped edge, which is pretty but also functional. Use water or egg white as “glue,” and pinch all around the edges together firmly with your fingers. Try to get any air pockets out as well.
- Serve with sour cream, and garnish with crispy fried onions, bacon and chopped parsley, if desired.
Want A Great Recipe To Go With Your Pierogi? Now Watch How To Make Garlic Brown Sugar Pork Tenderloin!