Pierogies with a European Twist

Ingredients

In this European adaptation of Pittsburgh Pierogies, we incorporate flavors and ingredients commonly found in Western European cuisine. The traditional American filling of potatoes and cheese is enhanced with the addition of ingredients like caramelized onions, mushrooms, and fresh herbs, which are commonly used in European dishes. The pierogies are also pan-fried to achieve a crispy exterior, adding a delightful texture to the dish. We alse have the original recipe for Pittsburgh Pierogies, 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
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 1 cup (150g) mushrooms, sliced 1 cup (150g) mushrooms, sliced
• 2 cups (400g) mashed potatoes 2 cups (400g) mashed potatoes
• 1 cup (120g) grated cheese (such as cheddar or Gruyere) 1 cup (120g) grated cheese (such as cheddar or Gruyere)
• 2 tablespoons fresh herbs (such as parsley or chives), chopped 2 tablespoons fresh herbs (such as parsley or chives), chopped
• Salt and pepper, to taste Salt and pepper, to taste
• Butter, for frying Butter, for frying

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 5g
• Carbohydrates (total, sugars): 50g, 3g
• Protein: 10g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Gradually add the warm water and olive oil, mixing until a dough forms. Knead the dough for about 5 minutes until smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.
2. 2.
   In a skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onion and cook until caramelized, about 10 minutes. Remove from the skillet and set aside.
3. 3.
   In the same skillet, add another tablespoon of olive oil and sauté the mushrooms until golden brown, about 5 minutes. Remove from the skillet and set aside.
4. 4.
   In a mixing bowl, combine the mashed potatoes, grated cheese, caramelized onions, sautéed mushrooms, and fresh herbs. Season with salt and pepper to taste.
5. 5.
   On a floured surface, roll out the dough to a thickness of about 1/8 inch. Using a round cookie cutter or a glass, cut out circles of dough.
6. 6.
   Place a spoonful of the potato filling in the center of each dough circle. Fold the dough over the filling, pressing the edges together to seal. Repeat with the remaining dough and filling.
7. 7.
   Bring a large pot of salted water to a boil. Carefully drop the pierogies into the boiling water and cook for about 3-4 minutes, or until they float to the surface. Remove with a slotted spoon and drain.
8. 8.
   In a skillet, melt a tablespoon of butter over medium heat. Add the boiled pierogies and cook until golden and crispy, about 2-3 minutes per side. Repeat with the remaining pierogies.
9. 9.
   Serve the European-inspired pierogies hot, garnished with fresh herbs and accompanied by sour cream or applesauce, if desired.

Treat your ingredients with care...

• Potatoes — Make sure to mash the potatoes until smooth and free of lumps for a creamy filling.
• Fresh herbs — Use a combination of herbs like parsley, chives, or dill to add a burst of freshness to the filling.
• Mushrooms — Sauté the mushrooms until they release their moisture and turn golden brown for enhanced flavor.
• Cheese — Opt for a flavorful cheese like cheddar or Gruyere to add richness to the filling.
• Dough — Resting the dough allows the gluten to relax, resulting in a more tender and pliable dough.

Tips & Tricks

• Experiment with different fillings such as spinach and feta or sauerkraut and mushroom for variety.
• To save time, prepare the filling in advance and refrigerate until ready to use.
• Serve the pierogies with a dollop of sour cream or a side of applesauce for a traditional touch.
• Leftover pierogies can be frozen and reheated in a skillet for a quick and delicious meal.
• For a crispy crust, brush the pierogies with melted butter before frying.

Serving advice

Serve the European-inspired pierogies as a main course accompanied by a fresh green salad or steamed vegetables. Alternatively, they can be served as a side dish alongside roasted meats or grilled sausages.

Presentation advice

Arrange the pierogies on a platter, garnished with a sprinkle of fresh herbs. Serve them hot, allowing the golden brown crust to shine, and the creamy filling to tempt your guests.