Dutch-style Pierogi

Ingredients

While the original Polish Pierogi are typically boiled or fried, Dutch-style Pierogi are baked to achieve a crispy exterior. Additionally, the filling for Dutch-style Pierogi incorporates Dutch ingredients such as Gouda cheese and smoked sausage, giving it a unique Dutch twist. We alse have the original recipe for Pierogi, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 cup (150g) diced smoked sausage 1 cup (150g) diced smoked sausage
• 1 cup (150g) grated Gouda cheese 1 cup (150g) grated Gouda cheese
• 1/2 cup (120g) finely chopped onion 1/2 cup (120g) finely chopped onion
• 2 tablespoons butter 2 tablespoons butter
• Salt and pepper, to taste Salt and pepper, to taste
• 1/2 cup (120ml) sour cream 1/2 cup (120ml) sour cream
• 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh parsley

Nutrition

• Calories: 420 kcal / 1760 kJ
• Fat: 22g (Saturated Fat: 10g)
• Carbohydrates: 40g (Sugar: 2g)
• Protein: 15g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Gradually add the warm water and vegetable oil, mixing until a dough forms.
2. 2.
   Knead the dough on a lightly floured surface for about 5 minutes, until smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.
3. 3.
   In a skillet, melt the butter over medium heat. Add the chopped onion and sauté until translucent.
4. 4.
   Add the diced smoked sausage to the skillet and cook until lightly browned. Remove from heat and let it cool.
5. 5.
   Preheat the oven to 180°C (350°F).
6. 6.
   Roll out the dough on a floured surface to a thickness of about 1/8 inch. Cut out circles using a round cookie cutter or a glass.
7. 7.
   Place a spoonful of the sausage and onion mixture onto each dough circle. Top with grated Gouda cheese.
8. 8.
   Fold the dough over the filling, pressing the edges together to seal. Use a fork to crimp the edges for a decorative touch.
9. 9.
   Place the filled pierogi on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until golden brown.
10. 10.
    In a small bowl, mix together the sour cream and chopped parsley. Serve the Dutch-style Pierogi hot, accompanied by the sour cream mixture as a dipping sauce.

Treat your ingredients with care...

• Smoked sausage — Ensure the sausage is fully cooked before adding it to the filling mixture.
• Gouda cheese — Use a good quality Gouda cheese for the best flavor and melting properties.
• Sour cream — Opt for full-fat sour cream to achieve a creamy and rich dipping sauce.

Tips & Tricks

• To save time, prepare the filling in advance and refrigerate until ready to use.
• Experiment with different fillings such as sautéed mushrooms or spinach for variety.
• Serve the Dutch-style Pierogi with a side of tangy sauerkraut for a traditional Dutch touch.
• Leftover pierogi can be reheated in a skillet with a little butter for a crispy finish.
• If desired, sprinkle some grated Gouda cheese on top of the baked pierogi for an extra cheesy crust.

Serving advice

Serve the Dutch-style Pierogi hot, allowing the crispy exterior to contrast with the creamy filling. Arrange them on a platter and garnish with fresh parsley for an appealing presentation.

Presentation advice

For an elegant presentation, drizzle the sour cream mixture over the pierogi and sprinkle with additional chopped parsley. Serve on individual plates or a communal serving dish.