Pierogi

Preparation

Pierogi is a preparation from Poland with medium difficulty. Reserve about 65 minutes in total (50 for mise en place and preparation, 15 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.

1. 1

   Knead the flour with the egg

   Knead the flour with the egg, warm water and salt until you obtain an elastic dough. Let it rest for 30 minutes, covered. Resting time is not optional: it improves texture, hydrates fibers and balances flavors. Watch the exact point indicated; An extra minute can alter the result. Resting time is not optional: it improves texture, hydrates fibers and balances flavors.Watch the exact point indicated; An extra minute can alter the result.

   Resting time is not optional: it improves texture, hydrates fibers and balances flavors.

   • 30 min

   Start 30 min
2. 2

   Prepare the filling by mashing the cooked potato with the cheese

   Prepare the filling by mashing the cooked potato with the cheese, salt, pepper and poached onion. Taste before serving: the balance between salt, acidity and fat defines the final result. Taste before serving: the balance between salt, acidity and fat defines the final result.

   Taste before serving: the balance between salt, acidity and fat defines the final result.

3. 3

   Roll out the dough thin and cut out circles with a pastry cutter or glass.

   Roll out the dough thin and cut out circles with a pastry cutter or glass. The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time. The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time.

   The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time.

4. 4

   Fill each circle

   Fill each circle, fold in half and seal the edges well by pressing with a fork. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.

   Go slowly and confirm texture, aroma and color before moving to the next step.

5. 5

   Cook the pierogi in boiling salted water until they float (3-4…

   Cook the pierogi in boiling salted water until they float (3-4 minutes), then 2 minutes more. When it comes to a boil, adjust the heat to maintain a constant bubbling, not an uncontrolled boil. When it comes to a boil, adjust the heat to maintain a constant bubbling, not an uncontrolled boil.

   When it comes to a boil, adjust the heat to maintain a constant bubbling, not an uncontrolled boil.

   • 4 min

   Start 4 min
6. 6

   Sauté in butter with browned onion before serving

   Sauté in butter with browned onion before serving. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.

   Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.