Pierogi have roots in both Ukraine and Poland and vary greatly among regions, with different doughs and fillings.
These delicate savory dumplings are the highlight of my familys holiday meal.
The process of making potato pierogiamong my favorite holiday traditionsis almost as fun as eating them.
Credit:Brie Passano
Lately, Ive been feeling especially proud of my Ukrainian heritage and craving pierogi more than ever.
What Are Pierogi?
Ukranian pierogi, aka Varenyky, are traditionally filled with potatoes and cheese.
How Are Pierogi Different From Gnocchi?
The humble potato is a prominent ingredient in both pierogi and gnocchi recipes.
Mashed cheesy potatoes make up the filling in pierogi.
To freeze the pierogi, prepare through step 5.
Arrange on aparchment-linedbaking sheet and freeze until firm, about 1 hour.
Transfer to a freezer container orfreezer bag.
Label and freeze up to 3 months.
Simmer as directed in step 6, increasing cooking time to 6 minutes or until pierogi float.
Reduce heat and simmer, uncovered and stirring occasionally, until potatoes are tender, about 15 minutes.
Drain potatoes and return to saucepan.
Add cream cheese and mash until almost smooth.
Season to taste with salt and pepper.
Cook Onions
Meanwhile, in a small skillet, melt 4 tbsp.
Let cool and stir into potatoes.
(Or use a large bowl and mix with a spoon.)
With the motor running on low, add eggs and yolks, 2 tbsp.
melted butter, and milk.
Add more milk as needed to make a soft, moist dough that is just slightly sticky.
Cover dough and chill at least 1 hour and up to 4 hours.
Make Potato Balls
Roll mashed potato mixture into 60 1-inch balls (or scoop using a 2-tsp.
Divide dough into four portions.
On a well-floured surface, roll one dough portion to 116 inch thick.
Using a 212-inch biscuit cutter, cut out about 15 circles.
Repeat with each dough portion.
Pinch dough edges together to seal.
Transfer to a lightly floured clean kitchen towel.
Cook Pierogi
Preheat oven to 200F.
Place remaining 8 Tbsp.
butter in a largebaking dish; place dish in oven.
Bring a large pot of lightly salted water to boiling.
Remove dish from oven and use a slotted spoon to transfer pierogi to dish.
Tilt dish to coat pierogi with butter; cover and return dish to oven.
Repeat with remaining pierogi until all have been coated in butter.
Potato Pierogi Variations
Smoky Cheddar-Bacon Pierogi
Omit cream cheese.
Mash 12 cupsour cream, 1 cup shredded smoked cheddar cheese (4 oz.
), 4 slices crisp-cooked bacon, crumbled, 1 Tbsp.
chopped fresh chives; and 12 tsp.
coarsely ground black pepper with cooked potatoes.
Goat Cheese and Dill Pierogi
Reduce cream cheese to 4 oz.
herb-and-garlic goat cheese, 2 Tbsp.
choppedfresh parsley, 2 tsp.
chopped fresh dill, and 12 tsp.lemon zestinto the mashed potato mixture.
Red Pepper and Herb Pierogi
Reduce cream cheese to 3 oz.
and mash one 5.3-oz.
semisoft cheese with garlic and fine herbs with potatoes.
Stir 12 cup choppedroasted red bell peppersinto mashed potato mixture.
2,000 calories a day is used for general nutrition advice.
