Polish Food for Thought: Potato Pierogi with Cheese Sauce
A Yummy Potato Dumpling Recipe
For starters, this was my take on the traditional Polish dumpling. So don't expect a very traditional recipe, at least for the sauce, (I think). For those of you who aren't familiar with this dish, let me elucidate. Pierogi are dumplings that are first boiled, then either baked or fried in butter and onions. They can be filled with a variety of fillings, ranging from mashed potato to meat to a dessert version with fruit inside. This recipe is for potato pierogi, but you can accommodate the filling to whatever you like. In addition, in this recipe I don't bake or fry the pierogi, instead I smother it in a creamy cheesy white sauce. It's up to you to make the sauce or not, nevertheless, I hope you will enjoy this recipe.
- 260 grams flour
- 1/2 teaspoon salt
- 1 egg
- 200 grams Greek yogurt
- 57 grams butter, softened
- 5 potatoes
- 1 onion, diced
- 1 tablespoon butter, melted
- 20 grams hard cheese, grated
- 2 tablespoons butter
- 1 tablespoon flour
- 200ml milk
- 200 grams Gouda cheese, grated
- Let's first start off with the dough. Mix the 260 grams of flour and salt together. Add the egg and mix thoroughly.
- Then, add the yogurt and softened butter. Combine well and mix for 5 minutes, until the dough isn't sticky. You may need to add extra flour, so add accordingly. Once combined, place in fridge for 30 minutes.
- Roll out the dough to about 5 mm, please don't get out a ruler for this though. Just so that its not too thick but not paper thin to not be able to hold the filling.
- Once rolled out, use a drinking glass that is roughly 10cm wide or so and use it to cut out circles of dough.
- Now you must prepare filling. Peel and boil the potatoes till they are extremely soft. Meanwhile, saute the diced onions in butter till they are translucent.
- Strain the potatoes and mash them, while adding the onion butter mixture. Once incorporated, add the hard cheese and mix. Set aside to cool.
- Once cool, spoon a tablespoon of filling on to the circle dough cuts. Fold the dough over, and press the edges with a fork, as if pricking a pie.
- Now, in a pot of boiling water, add the pierogi. They will sink to the bottom of the pot at first. But after 10 minutes, they will float to the top. Once they float, take them out; they're cooked.
- Since the pierogi are cooked, now it is time to make the sauce. First, get out a saucepan and add butter to it. Let it melt.
- Once it's melted, continue to add the tablespoon of flour. Mix well till the butter and flour are congealed. This is your roux.
- Add milk to the roux and stir. It will be lumpy, so try to break up a few of those lumps. Once the milk comes to a boil, add the cheese. Lower the heat and stir continuously,till all the lumps are gone. The sauce should have a creamy appearance.
- Turn off the heat, and slowly add the pierogi one by one. Submerge them into the sauce and then remove them. Enjoy your meal!