All You Need To Know About Making Russian Pierogis |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Instead of just posting one variation of pierogis, I decided to share all I know about making Russian pierogis. This recipe includes shaping basics, the basic dough and 5 possible stuffings for Russian pierogis. Read more You only need to use one stuffing per batch of dough. Ingredients:
for the dough (makes about 6 dozen) |
1 tsp. salt |
3 eggs |
1 cup warm (not hot) water |
4-1/2 cups all-purpose flour |
extra flour for rolling the dough |
for the potato pierogi filling |
6 medium potatoes (i like to use red) |
8 tbsp. butter, softened |
6 oz. cream cheese, softened |
1 onion, chopped and sauted until soft |
salt and pepper to taste |
2 onions+ 4 tbsp. butter for the butter sauce (optional) |
for the meat pierogi filling |
2 tbsp. butter |
1 tbsp. oil |
1/2 cup finely chopped onions |
6 oz. lean groun beef |
6 oz. ground pork |
1 tsp. salt |
1/2 tsp. pepper |
1/2 cup cold water |
for the cabbage pierogi filling |
1 can (15 oz.) souerkraut, drained |
1 small head of cabbage, shredded |
1/2 package of bacon, cooked, drained on paper towels and crumbled |
1 onion, chopped |
1 tsp. sugar |
4 tbsp. sour cream |
salt and pepper to taste |
2 onions, chopped+4 tbsp. butter for the onion butter sauce(optional) |
for the cheese pierogis |
2 lbs. ricotta chesse |
4 tbsp. sugar (add more sugar if you prefer them sweeter) |
2 egg yolks |
2 tbsp. melted butter, cooled |
1/2 tsp. salt |
1 cup sour cream |
for the fruit filled pierogis |
use your favourite fruit pie filling, like cheery, blueberry, etc., or make your own. |
Directions:
1. To Make The Dough:
2. In a large mixing bowl, combine flour and salt and make a deep well in the center. Drop in the eggs and warm water.
3. Here comes the fun part. I like to mix the dough with my hands, rather than utencils. This helps you feel the dough and mixes it a lot better. Take off any hand jewelry and mix the flour into the liquid ingredients, until the mixture can be gathered into a compact ball.
4. Transfer the dough to a lightly floured surface and knead it by pressing it down and pushing it forward with the heel of your hand. Sprinkle the dough with extra flour if necessary to prevent it from sticking to the board. Knead for about 10 minutes, or until the dough is smooth and elastic. Shape it into a ball, cover loosely with ceran wrap and let rest for about 10 minutes.
5. Divide the dough in 2 parts. On a lightly floured surface, roll the dough into a rough circle, about 1/8-inch thick. Flip the dough over and roll on the other side as well.
6. Using a 2-1/2 to 3-inch cookie cutter, cut out rounds of dough. Do not stack the cut outs, as they may stick together. The same goes for the shaped dumplings. Place them in a SINGLE layer, on a FLOURED surface and keep covered with wax paper to prevent from drying.
7. When ready to fill, stretch a circle cut out with your fingers and place a little less than a tbsp. of chosen filling in the middle. (Recipes for fillings are included on this page). Also note that you only need to use one stuffing per batch of dough. Fold the dough over the filling. Seal the edges with your fingers first, then go over them with the prongs of a fork. This adds a decorative touch as well. *Note: For the meat pierogis, a traditional fold is to also lift the two corners, pinching them together to form a circular pouch (refer to pictures).
8. Bring 3 quarts of water to a boil over high heat. Add a small amount of oli to the boiling water (this will help dumplings not to stick during cooking). Add 1 tsp. salt to the boiling water. Drop about a dozen of pierogis into the water. Gently stir and reduce the heat to a light boil.
9. Cook, uncovered, for about 5 minutes. Generally, they are ready when rise to the surface. With a slotted spoon, transfer them to a bowl and immediately coat with some olive oil or butter.
10. I usually make an onion butter sauce by sauteing 2 chopped onions in 4 tbsp. of butter and then lightly brown the cooked dumplings in non-stick skillet in this sauce. This will keep them from sticking when cooled.
11. If you don't want to cook all the pierogis at the same time, place uncooked dumplings in a single layer on a floured cookie sheet and sprinkle with extra flour. Then put in the freezer for about 30 minutes. Take out and place in a ziplock. Store in the freezer until ready to use. When ready to use, just add the frozen dumplings to the boiling water.
12. For The Potato Pierogi Filling:
13. Boil the peeled potatoes in water until soft. Drain the water, mash the potatoes. Stir in 8 tbsp. softened butter, cream cheese, sauted onion, salt and pepper. Mash again until smooth.
14. Note: After dumplings are cooked, saute 2 chopped onions in 4 tbsp. butter and fry the dumplings lightly in this sauce.
15. For The Cabbage Pierogi Filling:
16. Saute shredded cabbage and onion in some oil and butter until soft, reduced in bulk and lightly caramelized. I like to add 1/3 cup water to the cabbage while it's cooking and cover it with lid. This helps it to cook faster.
17. When cabbage is cooked, add a can of souerkraut and cook for 8 minutes longer.
18. Stir in sugar, salt and pepper to taste and crumbled bacon. Cook for 3 more minutes. Take off the heat and stir in 4 tbsp. sour cream.
19. Note: When dumplings are cooked, saute 2 chopped onions in 4 tbsp. butter and fry the dumplings lightly in this sauce.
20. For The Meat Pierogis:
21. In a skillet, melt butter in the oil and saute the chopped onions until they are soft, about 3-4 minutes.
22. Scrape the onions into a large mixing bowl. Add the raw meats, salt, pepper and 1/2 cup cold water. Mix with a large spoon or your hands until well combined and the mixture is smooth. *Note: this filling doesn't get cooked prior to boiling. The ground meat cooks fast in boiling water.
23. For The Sweet Cheese Pierogis:
24. Beat the sugar into the Ricotta cheese. Then beat in the egg yolks, melted butter and salt. Stir in the sour cream. If you prefer sweeter filling, add more sugar. These dumplings are served with extra sour cream or maple syrup when cooked.
25. For The fruit Filled Pierogis:
26. Just use your favourite fruit pie filling such as cherry, blueberry, etc. These are served with sour cream or maple syrup when cooked.
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