Immerse yourself in the heartwarming Polish-American culinary heritage with this authentic recipe for Pittsburgh Pierogi, lovingly shared by America's Test Kitchen and perfected by the insightful culinary experiences of Brian in Pennsylvania. Discover the magic of creating these savory dumplings filled with the comforting flavors of cheddar cheese and fluffy potatoes right in your own kitchen.
Ingredients:
For the Potato Filling:
- 1 pound russet potatoes, peeled and cut into 1/2-inch slices
- 1 tablespoon salt (for boiling potatoes)
- 1 cup sharp cheddar cheese, shredded
- 2 tablespoons unsalted butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Dough:
- 2 1/2 cups bread flour, plus more for dusting
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup sour cream
- 1 large egg
- 1 egg yolk
Instructions:
1. Begin with the potato filling by placing the sliced russet potatoes in a pot, covering them with water by an inch, and adding 1 tablespoon of salt. Bring to a boil, then reduce heat to medium and cook until the potatoes are tender (about 15 minutes).
2. Drain the potatoes and immediately transfer them to a stand mixer. While they are still hot, mix in the shredded cheddar cheese, butter, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix on medium speed for about 1 minute until fully incorporated and cheese has melted.
3. Spread the hot potato mixture into an 8-inch square baking dish and refrigerate for at least 30 minutes (up to 24 hours) to allow the filling to chill and firm up.
4. To prepare the dough, whisk together bread flour, baking powder, and 1/2 teaspoon of salt in a large bowl. Add sour cream, a whole egg, and an egg yolk. Using a stand mixer fitted with a dough hook, mix on medium-high speed for about 8 minutes until the dough is hydrated and elastic.
5. Cover the dough with a kitchen towel and let it rest for at least 20 minutes. This will make the dough easier to roll out and work with.
6. On a lightly floured surface, roll out the dough into an 18-inch circle that is about 1/8-inch thick. Use a 3-inch biscuit cutter to cut out as many rounds as possible, aiming for around 30 pierogi.
7. Place one level tablespoon of chilled filling onto the center of each dough round. Fold the dough over the filling to create a half-moon shape and pinch the edges to seal tightly, ensuring no excess flour is present that would prevent a good seal.
8. Bring a large pot of water to a gentle boil, and cook pierogi in batches, making sure not to overcrowd the pot. They are done when they float to the top, about 3 to 4 minutes per batch. Remove with a slotted spoon.
9. Serve the pierogi hot, with optional toppings like sautéed onions or a dollop of sour cream.
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Prep Time: 45 minutes (including chilling filling)
Cook Time: 4 minutes per batch of pierogi
Total Time: 1 hour plus chilling time
Equipment: Pot for boiling potatoes, stand mixer, rolling pin, biscuit cutter, slotted spoon, baking dish for chilling filling.
Cooking Tips: Ensure the filling is cooled thoroughly before filling the dough. Seal pierogi edges securely to prevent the filling from leaking out during boiling.
Servings: Approximately 30 pierogi
This recipe is attributed to America's Test Kitchen. For more delightful cooking experiences, visit their YouTube channel at https://www.youtube.com/@AmericasTestKitchen
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