Poland on your plate: Cook pierogi with potato filling
Pierogi are a staple in Polish cuisine, known for their delicious fillings and versatile nature. Originating from Poland, these dumplings have gained popularity worldwide, offering a comforting taste of Eastern European tradition. Typically filled with a variety of ingredients, our focus today is on creating a vegetarian and eggless version with a savory potato filling. So, let's get cooking!
Gather the following ingredients
For the dough, arrange for two cups of all-purpose flour, one-half cup of warm water, two tablespoons of vegetable oil, and a pinch of salt. For the filling: three large potatoes (peeled and boiled), one onion (finely chopped), two tablespoons of olive oil, salt, and pepper to taste. Additionally, you'll need some extra flour for dusting and olive oil for frying.
Preparing the dough
In a large mixing bowl, combine the all-purpose flour with a pinch of salt. Gradually add the warm water and vegetable oil to the flour mixture while stirring continuously until it forms a smooth dough. Knead the dough on a floured surface for about five minutes until it's elastic. Cover it with a clean cloth and let it rest for at least 30 minutes.
Making the filling
While the dough rests, focus on the filling. Mash the boiled potatoes until they're smooth. In a skillet over medium heat, saute the finely chopped onion in olive oil until it becomes translucent and golden. Thoroughly mix this onion into the mashed potatoes. Season the mixture with salt and pepper, adjusting these for your preferred taste.
Shaping pierogi
Roll out the rested dough on a floured surface to an eighth-inch thickness. Use a three-inch round cutter or glass to cut circles. Place a tablespoon of potato filling in the center of each, then fold into half-moons. Seal edges by pressing with fingers or a fork, ensuring the filling is enclosed and won't escape during cooking.
Cooking your pierogi
Boil a large pot of salted water and carefully add pierogi, avoiding overcrowding. Cook in batches if needed. They're done when they float to the top, about three minutes. Remove with a slotted spoon and drain. For a crisp exterior, optionally pan-fry the boiled pierogi. Serve hot with a dollop of sour cream and fresh herbs for a traditional Polish experience at home.
