Craving a comforting, flavorful meal that's both delicious and surprisingly easy to make? Look no further than this classic Pierogi and Kielbasa recipe! This dish is a celebration of Polish cuisine, perfect for a cozy weeknight dinner or a special occasion gathering. Whether you're a seasoned home cook or just starting your culinary journey, this recipe is designed to guide you through each step, ensuring a successful and satisfying outcome. Get ready to experience the magic of homemade pierogi, paired with the savory richness of kielbasa – a match made in culinary heaven!
Ingredients:
For the Pierogi Dough:
- 3 cups all-purpose flour, plus extra for dusting
- 1 teaspoon salt
- 1 cup warm water
- 1 large egg
For the Pierogi Filling:
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 pound russet potatoes, peeled and boiled until tender
- 1/2 cup farmer's cheese (or ricotta cheese)
- 1/4 cup sour cream
- Salt and pepper to taste
For the Kielbasa:
- 1 pound kielbasa sausage, your favorite kind
- 1 tablespoon olive oil
Optional Garnishes:
- Fried onions
- Sour cream
- Fresh parsley, chopped
Instructions:
Making the Pierogi Dough:
- In a large bowl, whisk together the flour and salt.
- Gradually add the warm water and egg, mixing until a soft dough forms.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic.
- Cover the dough with a clean kitchen towel and let it rest for at least 30 minutes.
Preparing the Pierogi Filling:
- While the dough rests, prepare the filling. Sauté the onion and garlic in a little olive oil until softened.
- Mash the boiled potatoes thoroughly.
- Combine the mashed potatoes, sautéed onion and garlic mixture, farmer's cheese (or ricotta), sour cream, salt, and pepper in a bowl. Mix well.
Assembling and Cooking the Pierogi:
- On a lightly floured surface, roll out the dough to about 1/8 inch thickness.
- Use a 3-inch cookie cutter or a knife to cut out circles.
- Place a spoonful of filling in the center of each circle.
- Fold the dough over to form a half-moon shape and crimp the edges to seal.
- Bring a large pot of salted water to a boil. Gently drop the pierogi into the boiling water.
- Cook for 3-4 minutes, or until they float to the surface and are cooked through.
Cooking the Kielbasa:
- While the pierogi are cooking, cook the kielbasa. Heat the olive oil in a skillet over medium heat.
- Add the kielbasa and cook, turning occasionally, until browned and heated through. About 10-12 minutes depending on thickness.
Serving:
- Drain the cooked pierogi and serve immediately with the browned kielbasa.
- Garnish with fried onions, sour cream, and fresh parsley, if desired.
Tips and Variations:
- For a richer flavor: Use a combination of farmer's cheese and ricotta cheese in the filling.
- Add some spice: Include a pinch of caraway seeds or paprika in the filling.
- Vegetarian option: Omit the kielbasa and serve the pierogi with a side of sautéed vegetables.
- Make ahead: You can make the pierogi dough and filling ahead of time and assemble the pierogi just before cooking. Cooked pierogi can be frozen for later use.
- Don't overfill: Overfilling the pierogi can cause them to burst during cooking.
Nutritional Information (per serving, approximate):
This will vary depending on the specific ingredients used. A general estimate suggests around 350-450 calories, with varying amounts of protein, carbohydrates, and fat. For precise nutritional information, use a nutrition calculator with your specific ingredients and portion sizes.
Enjoy this delicious and satisfying Pierogi and Kielbasa meal – a perfect blend of comfort food and culinary tradition! Let us know in the comments how yours turned out!