Stuffed Pierogi with Cheese
Updated: Nov 2
Fantastic pierogi that are made in just a few minutes offer a delightful culinary experience that can be enjoyed at any time of day. These versatile dumplings serve as an ideal appetizer, whether for a hearty breakfast or a satisfying dinner. The beauty of this recipe lies in its simplicity and speed, making it a perfect option for busy individuals or families looking to whip up something delicious without spending hours in the kitchen.
Easy Preparation
This pierogi recipe is incredibly easy to prepare, requiring only a handful of basic ingredients that you likely already have in your pantry. It is particularly noteworthy that this quick recipe is free from eggs and milk, making it suitable for those following a vegan diet or anyone with dietary restrictions related to dairy. The absence of these common ingredients does not compromise the flavor or texture, as the dough remains wonderfully soft and pliable, ensuring that each pierogi is a delight to bite into.
Economical and Accessible Ingredients
One of the greatest advantages of this pierogi recipe is its cost-effectiveness. The ingredients needed are not only simple but also economical, making it an accessible option for everyone. Flour, water, and a pinch of salt are the primary components for the dough, while the filling can be customized based on your preferences or what you have on hand. Whether you choose to fill your pierogi with potatoes, sauerkraut, mushrooms, or even a sweet fruit filling, the possibilities are endless, allowing for creativity in the kitchen.
The Soft and Flavorful Dough
The dough itself is fantastically soft, providing a perfect canvas for whatever filling you choose. This softness is achieved through the right balance of water and flour, creating a smooth texture that is easy to roll out and shape. When cooked, the pierogi become tender and slightly chewy, making them incredibly satisfying to eat. The key to achieving this perfect dough lies in kneading it just enough to develop the gluten, resulting in a delightful bite that pairs beautifully with a variety of sauces or toppings.
Serving Suggestions
To serve these fantastic pierogi, consider pairing them with a dollop of sour cream, a sprinkle of fresh herbs, or a drizzle of melted butter to enhance their flavor. They can also be sautéed in a pan after boiling for an extra layer of texture and taste, creating a golden, crispy exterior that contrasts wonderfully with the soft filling inside.
Conclusion
In conclusion, these quick-to-make pierogi are not only a delicious option for any meal but also a practical choice that fits seamlessly into a busy lifestyle. Their simplicity, coupled with the ability to customize the fillings and the delightful texture of the dough, makes them a beloved dish that can be enjoyed by everyone. So gather your ingredients and get ready to enjoy a fantastic culinary treat that brings comfort and joy to your table!
Before preparing these pierogi, read the NOTE. Follow the recipe.
Ingredients: simple, total time: 60 min, 12 big pierogi or 24 mini
Dough:
400 ml of lukewarm water
1 teaspoon of sugar
2 teaspoons of salt
8 g of dry yeast/ or 25 g of fresh yeast
1–2 Tablespoons of oil
550 g all-purpose flour/ or flour type 00 -700 g (+ 120 g for work surface)
Filling:
250 g hard cow cheese/ mashed /or Trappist cheese
1-2 Tablespoons sour cream
and
plenty of oil /or 3 big Tablespoons lard for frying
Preparation:
In a deep bowl, add lukewarm water, then dry yeast, a teaspoon of sugar, and flour; mix it well, then add the rest of the ingredients from the description.
There is no waiting for the dough to rise; it can be done right away.
While mixing, gradually add flour.
The dough must come together well and be free of lumps.
When the dough is well kneaded, flour the work surface and work out the dough by hand.
The dough should not be sticky but soft.
Place the kneaded dough in a deep bowl, cover with 2 tablespoons of oil, and rub it into the dough.
Cover with nylon foil and leave to rise for about 30 minutes.
Divide the risen dough into two parts.
Then roll it into a roll and cut it into smaller parts and shape it into balls. You should get about 12 equal balls from this dough. This pierogi will be bigger! You can also create a mini version and read it in NOTE.
Mash the cow's cheese with 1 Tbsp of sour cream to make the filling creamy.
Take the ball and roll the dough with your hands into a circle on both sides. If the dough is dry, add a little oil. If the dough is a little sticky, add just a little flour to the balls.
Make a circle or a square shape; the shape doesn't matter. Roll out the dough to 3 mm.
Place the filling on the bottom of the dough, then close the sides, roll up the dough, and put it aside. Repeat this with each dough ball. Make sure the pierogi are closed because of the filling.
Heat the fat over moderate heat.
When the oil is hot, add the pierogi to the hot pan and fry until golden brown on all sides.
Serve cold or hot for breakfast or dinner.
I always wait for them to cool a little before eating them; that way the cheese filling feels better!
Buon appetito!
Stuffed Pierogi with Cheese 
Stuffed Pierogi with Cheese 
Stuffed Pierogi with Cheese 
Stuffed Pierogi with Cheese
NOTE:
You can also make smaller pierogi from this dough if you like mini versions. Then you will divide each roll into 12 smaller parts. So you will get 24 pieces of pierogi from this quantity. It is also more convenient for baking. I did a mini version.
If the cheese is saltier, feel free to add 2–3 tablespoons of neutral cream. The filling must be creamy.
You don't have to make them with cheese; you can make them empty and combine them with salty or sweet spreads.
Store this pierogi in a box, covered a few days, if it stays at all. :)
For the work surface, I needed about 120 gr of flour type 00. And I have used about 700 gr in the dough. For all-purpose flour, you will need the amount as described and 60 gr to work on the work surface.
If you have a bigger fryer at home, this job goes faster!
I have used lard for frying. By frying in lard, it absorbs less fat! You can also filter it and use something else tomorrow!
Keep the rest covered at room temperature for up to 2 days.
Heat in a pan or in the microwave.
#stuffed #pierogi #appetizer #breakfast #dinner #simple #recipe #delicious #food #dough #pastries #simple #easy #delicious #cheese #serbian #foodie #foodlover #blog
Use the contact form for questions or advice.
I would be happy if you would comment on my recipes and give them a like.
Comments