Pierogi Recipe

Method9 steps

1. 1

   Step 1: Peel all 2 lb russet potatoes (about 5 medium) and put them in a pot with enough separate potato-boiling water to cover. Bring to a boil over medium-high heat, then cook for about 25 minutes, until easily pierced with a fork. Drain, cool for 5 minutes and mash smooth.

   Potatoes until fork-tender · 25 minUses 2 lbs russet potatoes ((5 medium), peeled) · Water to cover the peeled potatoes, amount unspecified; drain after cooking

2. 2

   Step 2: Mash all ½ teaspoon filling salt, 2 tablespoons melted filling butter and 2 oz softened cream cheese into all the cooked mashed potatoes from step 1. Mash in all ¾ cup shredded mozzarella. Partially cover the completed potato-cheese filling while preparing the dough.

   Uses Entire drained cooked mashed-potato output · ½ teaspoon salt for potato filling · 2 tablespoons unsalted butter, melted, for potato filling · 2 oz cream cheese (softened) · 3/4 cup mozzarella cheese (shredded)

3. 3

   Step 3: In the bowl of a stand mixer, or a large bowl for hand mixing, whisk all 1 cup warm dough water, ¼ cup whole milk, 2 tablespoons dough sour cream, 1 large egg, 3 tablespoons extra-light olive oil and 1½ teaspoons dough sea salt until blended.

   Uses 1 cup warm water · 1/4 cup whole milk · 2 Tbsp sour cream · 1 large egg · 3 tablespoons extra-light olive oil for dough · 1½ teaspoons fine sea salt for dough; boiling salt is separate

4. 4

   Step 4: Mix 2 cups of the dough flour into all the liquid mixture from step 3 using the dough hook on speed 2, or a wooden spoon by hand. Incorporate flour from the remaining 2-cup allowance about ½ cup at a time; add the last bit 1 tablespoon at a time, stopping when the dough no longer sticks to the bowl or your hands. Knead on speed 2 or by hand for 2–3 minutes, until smooth and elastic without over-kneading. Cover with plastic wrap and REST for 30 minutes.

   Dough rest AFTER 2–3-minute knead · 30 minUses Entire mixed dough-liquid base · First 2 cups dough flour · Flour from remaining 2-cup allowance, actual share depends on dough endpoint

5. 5

   Step 5: Divide all the rested dough from step 4 into two equal pieces. Keep the second piece covered. Dust the rolling surface with some of the separate additional flour and roll the first piece to just under ⅛ inch (about 3 mm) thick.

   Uses Entire rested smooth dough, divided into two equal pieces · Additional all-purpose flour for rolling surface and freezing tray, as needed, amount unspecified

6. 6

   Step 6: Cut close-spaced circles from the rolled first dough piece from step 5 using a 3-inch (7.5 cm) round cutter. Collect the scraps and keep them covered for re-rolling. Put ½ tablespoon of the prepared potato-cheese filling from step 2 on EACH circle, keeping its edges clean.

   Uses Entire rolled first half of the dough · Prepared potato-cheese filling, ½ tablespoon PER circle; batch share unknown

7. 7

   Step 7: Fold and tightly pinch each filled round from step 6, then crimp its edge again with a pinch-and-twist motion. Repeat rolling, cutting, filling and sealing with the covered second dough piece from step 5 and covered scraps from step 6, using ½ tablespoon filling per circle. The full dough batch makes about 55–60 pierogi; keep any unused filling for another use. Select about one-third of the formed dumplings for cooking now. Arrange the remaining uncooked pierogi separately on a tray dusted with the additional flour, loosely cover and freeze for about 2 hours or until firm, then transfer to a freezer-safe bag for later cooking.

   Freeze RESERVED uncooked pierogi until firm · 120 minUses All first-sheet filled dough rounds to seal · Entire separately reserved covered second dough half · Covered first-sheet dough scraps for re-rolling · Remaining prepared potato-cheese filling, ½ tablespoon PER later circle; total share used unknown · Additional dusting flour for later rolling and freezing tray, amount used unknown

8. 8

   Step 8: Before boiling the selected one-third portion, sauté all 4 oz chopped bacon in a medium skillet until crisp and cooked. Melt all 2 tablespoons of the separate topping butter (2 tablespoons) into the bacon and remove from the heat. Keep this complete bacon-butter topping for the selected serving portion.

   Uses 4 oz bacon, chopped, for about one-third of the dumpling batch · 2 tablespoons unsalted butter for topping about one-third of the dumpling batch

9. 9

   Step 9: Bring the separate pot of dumpling-boiling water to a rolling boil and add 1 tablespoon of its salt. Cook all the selected fresh one-third portion from step 7 in uncrowded batches, about 2 minutes per batch or until the water returns to a boil, the pierogi float and the dough is cooked. Lift each batch out with a strainer or slotted spoon and drizzle some of the prepared bacon-butter topping from step 8 between layers, using the entire topping across this selected portion. Serve with optional sour cream. Keep the other uncooked dumplings frozen; when cooking them later, add directly from frozen to boiling water and cook to the same dough-doneness endpoint, allowing the needed additional time.

   ONE fresh dumpling batch: check dough · 2 minUses A pot of dumpling-boiling water, amount unspecified · 1 tablespoon salt for the dumpling-boiling pot · Entire separately selected fresh one-third dumpling portion for this serving · Entire prepared bacon-butter topping for the selected serving portion · sour cream (optional, to serve)